Tokyo Ramen stands out in the world of ramen, second only to tonkotsu in popularity. Unlike the miso-based Sapporo ramen filled with vegetables, Tokyo's version is known for its clearer, lighter broth. This soup typically combines pork or chicken stock with shoyu (soy sauce) and dashi, drawing flavor influences from both Japanese soba and traditional Chinese noodles.
At first glance, you might confuse Tokyo ramen with other noodle soups like soba or Yokohama-style ramen, but don't be fooled. The subtle differences in broth and noodles elevate Tokyo ramen, giving it a delicious identity all its own. Let's dive into what makes Tokyo ramen a favorite for so many around the globe.
Tokyo Ramen
Back in 1910, a little place in Asakusa, Tokyo, called Rairaiken, started serving the first shoyu ramen. This dish quickly became known as "Tokyo ramen." Shoyu, a soy sauce-based broth, is one of the oldest types used in ramen, alongside shio (salt-based broth). This setup the stage for other ramen variations like Kitakata ramen, which we'll discuss in another article.
The popularity of Chinese noodles in Japan, spurred by interactions with foreigners, led to the creation of shoyu ramen. Rairaiken aimed to merge Chinese and Japanese tastes, crafting a noodle soup that celebrated both traditions. This dish was not just a new flavor but a symbol of culinary harmony.
Today, shoyu ramen is often seen as the traditional or "original" ramen, especially loved in the Kanto region. Though the rich, pork-bone broth of Tonkotsu ramen might now reign supreme elsewhere, in Kanto, the classic Tokyo shoyu ramen still holds a special place. Often, if you find yourself in Tokyo and a menu lists "ramen" with no further details, you can bet it's this beloved shoyu style they're serving.
Tokyo Shoyu Ramen
Tokyo ramen, particularly the shoyu variety, holds a special place in the hearts of many Japanese, often evoking a sense of comfort and nostalgia. This type of ramen is known for its lighter, clearer broth, offering a rich umami flavor that isn't as dense as tonkotsu or miso broths.
The foundation of shoyu ramen is a broth made primarily from chicken, though some regions might opt for pork, beef, or even fish. This meaty broth is frequently combined with a vegetable stock to enhance its depth and flavor.
The signature taste of shoyu ramen comes from the addition of soy sauce, which lends a salty kick without overwhelming the broth's lightness. The broth's clarity is maintained by ensuring it never reaches a full boil, simmering just enough to meld the flavors together without losing their integrity.
Clear broth of Tokyo Ramen
Chefs often add a personal touch to their ramen by creating custom soy sauce blends or crafting the entire soup base from scratch using secret recipes. This dedication transforms what might seem like a simple bowl of noodly soup into a culinary masterpiece.
Shoyu ramen noodles are typically curlier and slightly thicker than those found in other ramen styles, like Hakata ramen. This gives them a satisfying chewiness that complements the various toppings usually served with Tokyo ramen.
Common toppings include chashu (sliced pork), menma (bamboo shoots), green onions, soft-boiled eggs, and nori (seaweed). Each element contributes to the overall experience, making each bowl not just a meal, but a comforting embrace of tradition and taste.
While shoyu ramen might seem basic, its enduring appeal lies in its history and simplicity—a classic bowl that has inspired countless variations and continues to be a beloved choice for many.
Opened in 2018, Jyunteuchi Daruma quickly became a go-to for fans of shoyu ramen. The chef, a graduate of the prestigious Shokudo Shichisai culinary school, brings a unique flair to this traditional dish. His technique involves kneading noodles right when you order, which helps them soak up more of the savory chicken broth.
The toppings, including pork, green onions, and a perfectly cooked egg, are always fresh and add just the right touch to each bowl. If you’re near Tokyo station, don’t miss this gem, known for its delicious, carefully crafted ramen.
The Chef of Jyunteuchi Daruma is Kneading Noodles
Tsuta Ramen holds the honor of being the first ramen shop to earn a Michelin star, making it a top destination for anyone looking to experience shoyu ramen at its finest. Tsuta offers an exquisite take on traditional shoyu ramen, elevating the dish with a blend of chicken, vegetables, clams, kelp, niboshi dried fish, bonito flakes, and a luxurious touch of truffle oil. The shoyu used in their broth is aged in barrels for two years, adding depth and complexity to the flavor.
Visiting Tsuta is a treat worth every penny, especially if you opt for their special shoyu ramen priced at 3,500 JPY, featuring black truffle and roasted chashu. For a simpler yet still exceptional taste, their basic shoyu ramen at 1,300 JPY offers a delightful flavor upgrade. Despite the potential wait, the experience and the taste are truly unforgettable.
Tsuta Ramen
Harukiya Ramen proudly upholds a commitment to "an unchanging delicious taste," a philosophy that has guided them since their beginnings as a street stall in 1949. Nestled in Ogikubo, Tokyo, Harukiya has delighted patrons for over half a century with their signature shoyu ramen.
Their broth, infused with the deep flavors of niboshi, pairs perfectly with freshly kneaded noodles made each morning.
Harukiya Ramen
Everything on Harukiya’s menu is crafted by hand, celebrating the timeless recipe that has captivated diners for decades.
The restaurant masterfully blends the traditional tastes of Tokyo-style shoyu ramen with both Japanese and Chinese culinary influences, creating a satisfying and hearty meal. Additionally, their Kichijoji branch introduces innovative twists to classic ramen, offering new tastes alongside the traditional favorites.
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