A Journey Through Japanese Noodles

Hello! I’m Fujiko, and I love food and travel.

As a Japanese foodie and travel lover, I’m here to share all the delicious and fun experiences that made me say, ‘This is amazing!’.

Today’s blog post is all about ramen and tsukemen!

What are ramen and tsukemen?

Ramen vs. Tsukemen – Which One Will You Choose?
When it comes to Japanese noodles, ramen is undoubtedly the most famous. But have you ever heard of tsukemen? While both are beloved dishes, they offer completely different experiences! Let’s dive into the delicious world of Japanese noodles.

Ramen – The Classic Comfort Food

Ramen is a hot noodle soup dish, where wheat noodles are served in a steaming bowl of flavorful broth. Across Japan, you’ll find different regional varieties, each with its own signature taste:

・Shoyu (Soy Sauce) – A savory and slightly salty soy-based broth.
・Miso – Rich and hearty, made with fermented soybean paste.
・Shio (Salt) – A light, clear broth, often seafood-based.
・Tonkotsu (Pork Bone) – Thick and creamy, simmered for hours to extract deep umami flavors.

Typical toppings include braised pork (chashu), green onions, bamboo shoots, and soft-boiled eggs. And here’s a fun fact—slurping the noodles is totally normal in Japan! It enhances the flavors and helps cool the noodles as you eat.

Tsukemen – The Ultimate Dipping Experience

Tsukemen is a different style of eating noodles, where the broth and noodles are served separately.

Here’s how it works,

1. Thick, chewy noodles arrive in one bowl.
2. A rich, concentrated broth is served in another bowl.
3.Dip the noodles into the broth before eating!

The broth is usually stronger and packed with umami, made with pork, seafood, or miso. The contrast between hot broth and cool noodles makes for a unique and satisfying experience. If you love bold flavors and thick noodles, tsukemen is a must-try!

Miso Ramen

Miso Ramen served by Asahi Chōnaikai (local neighborhood group) – ¥850
Located in Itabashi Ward, Tokyo.

The noodles are perfectly coated in rich miso flavor, making this ramen truly exceptional. The balance between the noodles and miso is outstanding, and the soup is so delicious you’ll want to finish every last drop. Adding rice to the remaining soup is also highly recommended—it’s a tasty way to enjoy the final bite.

They also offer shoyu (soy sauce) and shio (salt) ramen, but I personally recommend the miso ramen.

This shop was founded by a chef who trained for 13 years at “Sumire,” a famous miso ramen restaurant in Sapporo, Hokkaido. It’s known for its rich, piping-hot miso broth—a hallmark of authentic Sapporo-style ramen. A rare and valuable find in Tokyo, where you can enjoy true Sapporo miso ramen without traveling north.

Miso Ramen from “Sumire,”
a famous shop in Sapporo, Hokkaido – ¥850

If you ever visit Sapporo, I highly recommend stopping by the original Sumire shop. The flavor there is truly exceptional. Even now, I still remember the deep impression it left on me. I hope you’ll have the chance to experience that same feeling.

Shio Ramen

Shio Ramen from Jiyōken in Hakodate,
Hokkaido – ¥500

Shio ramen has long been a part of Hakodate’s culinary tradition.

The house-made noodles have a satisfyingly chewy texture. When slurped up with the clear golden broth—crafted from pork bones, chicken, and kombu—it’s pure bliss. You’ll want to savor every last drop.

I once spotted a Japanese celebrity dining here incognito. That’s how good it is—worth sneaking in for. Crowds start lining up well before opening time.

Shoyu Ramen

Menya Yosuke, located in Sano City, Tochigi Prefecture – around ¥880


This bowl features a clear, light soy sauce broth and delightfully chewy, wavy noodles with a silky texture. When slurped together with the handmade noodles, it’s a deeply satisfying experience.

This beloved ramen shop is always bustling, with lines forming daily.

Fun fact— A friend of mine once went during peak hours and waited two whole hours! But judging by their happy face after tasting that incredible bowl, it was totally worth it.

Tonkotsu Ramen

Ramen Danbo in Chikushino, Fukuoka
Soft-Boiled Egg Tonkotsu Ramen – ¥1000

Ramen Danbo is a popular ramen chain originally founded in Chikushino City, Fukuoka Prefecture, known for its rich and creamy tonkotsu ramen. It gained national recognition by winning first place in the Kyushu Ramen General Election, and has since expanded across Japan and internationally.

Today, you can enjoy Danbo’s signature ramen not only in Tokyo (Ebisu), but also in the United States, Australia, Canada, Vietnam, and Macau. One of their most beloved dishes is the Soft-Boiled Egg Tonkotsu Ramen, priced at ¥1000, featuring a perfectly seasoned ajitama and deeply flavorful pork bone broth.

As a Japanese ramen lover, I find Danbo’s house-made tonkotsu broth—crafted only from pork bones and water—surprisingly clean and smooth. It’s rich in flavor but doesn’t have the strong smell that some tonkotsu ramen can carry. That said, tonkotsu ramen has a very distinct taste, and it might not be for everyone—especially if you’re sensitive to strong aromas.

The noodles are custom-made by a long-established noodle maker, ensuring the perfect texture and flavor to match the rich broth. You can choose your preferred firmness—from barikata (extra firm) to yawa (soft)—depending on your taste.

Danbo’s tonkotsu ramen is gentle and easy to enjoy—even for first-timers who are new to pork bone broth. Unlike some heavier versions, this one isn’t overly rich or greasy, so it won’t leave you feeling weighed down. It’s smooth, satisfying, and surprisingly light.

Unique ramen

Chuka Soba Shikisokuzekuu in Sapporo, Hokkaido
Chicken Paitan Shoyu Ramen – ¥1000

A rich chicken paitan soup combined with a blend of premium soy sauces, creating a deep yet mellow flavor.

A hybrid ramen combining rich chicken paitan broth with savory soy sauce.

It’s so tasty, you’ll find yourself sipping to the very last drop！

A fragrant bowl that brings out the full umami of vegetables, with soy sauce adding a gentle touch of sweetness.

A flavor you can only experience in Japan—truly delicious.

Tsukemen

Tsukemen Yasubee in Ikebukuro, Tokyo Tsukemen – ¥980

Tsukemen Yasubee – Multiple locations in Tokyo Ikebukuro, Akihabara, Takadanobaba, Shibuya, Akasaka, Nerima, Tamachi Tsukemen – ¥980

You can choose your noodle portion—small (220g), medium (330g), or large (440g)—all for the same price! Pretty amazing, right?

Savory dipping broth made from vegetables, meat, and seafood dashi, with a soy sauce base and a hint of sweetness. Always a line—this popular shop is loved by locals and visitors alike！

Menya Musashi Takatora in Takadanobaba, Tokyo
Rich Ajitama Tsukemen – ¥1000

A flavorful dipping broth made by simmering pork bones and chicken for hours, enhanced with seafood like bonito flakes. Thick, chewy noodles soak up the rich soup perfectly—it’s absolutely delicious!

You can choose from small, medium, large, or extra-large portions—up to 1kg of noodles—all for the same price. That’s what makes this shop amazing!

If you’re craving a hearty bowl of Japanese tsukemen, this is the place to go.

One bite and you’ll be hooked—it’s that delicious.
This shop is always busy, with lines out the door.

Rokurinsha in Osaki, Tokyo
Tsukemen – ¥850

An incredibly rich soup you won’t want to leave a single drop behind. Made from pork bones, chicken, and seafood like mackerel and bonito flakes, it’s simmered for over 12 hours to bring out deep umami.

The umami is extracted to its fullest—no wonder it tastes incredible.

The rich dipping broth is delicious on its own, but don’t miss the soup wari at the end—adding dashi or special broth to dilute it makes it easy to sip and enjoy.

By adding a light broth infused with fish dashi and yuzu, the rich soup transforms into a milder, more refreshing finish—offering a whole new layer of flavor.

Ramen and tsukemen in Japan—once in a lifetime, absolutely worth it.

There are too many ramen and tsukemen experiences to fit into one post, but here are the few that genuinely touched my heart—and my taste buds.

Ramen abroad can be delicious, but I’ve noticed that many shops tend to simplify the flavors. In Japan, each bowl tells a deeper story.

In Japan, ramen and tsukemen soups are treated with incredible care. Dashi is used with precision, and broths are simmered for hours—almost like raising a family, each bowl filled with warmth and dedication.