5 Delicious Ramen Restaurants in Tokyo (Miso Version)
Miso ramen was created in Sapporo, Hokkaido, in the 1960s. Now there are plenty of unique shops in Tokyo offering their own delicious miso ramen. Here are 5 of them to consider.
1. Do Miso Kyobashi Main Branch
This popular Tokyo-style miso ramen restaurant is within walking distance of Ginza and Yurakucho. They offer two types of miso ramen, a regular kind and a thick ("kotteri") kind. The recommendation is the Toku Miso Kotteri Ramen (930 JPY), which has a layer of backfat floating on the top of the soup, which gives the soup made from a blend of five types of miso an extra kick for more deliciousness. Even though it's called "thick," this restaurant takes that to mean "mellow out the flavor," so it won't be overwhelming. There are only 9 counter seats, and it's popular, so there's always a line. Thanks to that popularity, they've opened 6 other branches in places like Hatchobori, LaLaport Toyosu, Machida, and more, so you can check those out as well.
2. Misoya Hachiro Shoten
This restaurant in Shinjuku is recommended for people that want to eat plenty of rich ramen. The tonkotsu (pork bone) soup has depth and has Hokkaido red miso added to it, so it's a ramen that's rich yet mild. Their secret oil made from charred garlic is a wonderful accent that also makes the ramen unique. The miso ramen has medium-thick, chewy noodles that pick up the thick soup so well you'll feel like your chopsticks are heavy when you're taking a bite. There are only 12 seats, so there's almost always a line. They have an English menu as well, so it's easy for people who don't read Japanese to order as well.
3. Miso Mendokoro Hanamichi
This ramen restaurant in a shopping arcade by Nogata Station was featured in the Michelin Guide 2016. The soup is made from tonkotsu, chicken bones, and vegetables, and has white miso added to it for thickness. The miso ramen (800 JPY) made with that soup is rich but doesn't have a cloying aftertaste, and you won't be able to stop yourself from drinking it. The special order noodles are very thick and chewy, and you can enjoy them with the sweetness and crunchiness of half-cooked bean sprouts. Getting a large serving of bean sprouts like the photo is free! Following the miso ramen in popularity is the Aemen (820 JPY), which have a miso flavor that can be mixed into the soup to make it even richer.
4. Shinbu Sakiya Shibuya Branch
This is the first branch in Tokyo run by an owner that studied at a famous restaurant in the birthplace of miso ramen, Sapporo. The soup of their miso ramen is made of a secret miso made of a blend of 13 kinds of ingredients and tonkotsu, and each bowl is cooked in a wok so it becomes so fragrant you'll have to stop yourself from drooling. The carefully selected noodles are brought in from Sapporo every day, and they're sturdy in order to withstand the hot 85°C (185°F) soup. You can add raw ginger to your ramen in order to change the flavor and make it more refreshing. The shop has an atmosphere that even women alone can enter without worry, and women and children get a free dessert.
5. Misoaji Senmon Matador
This is a restaurant in Kita-Senju where you can try the newest generation of miso ramen. Their rich miso ramen (850 JPY) made with a beef bone soup, rare for miso ramen, is the recommended dish. The soup is thick from the miso, and the deliciousness of the beef is condensed in the flavor, and it even has some sweetness to it. The thick, chewy noodles go perfectly with the soup. The soup is heavy and rich, but the cubed tomatoes as a topping makes the aftertaste refreshing and stops it from being cloying. Also, the Zeitaku Noukou Miso Ramen (1,100 JPY) is a luxurious, unique ramen that offers various toppings that you can't find at any other restaurant, such as char siu made from beef rib or roast beef, and is also popular.
Miso ramen, originally from Hokkaido, is very popular as the temperature drops. Please enjoy the unique takes on miso ramen that these restaurants offer.
*Please note that the information in this article is from the time of writing or publication and may differ from the latest information.
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