Tomita Ramen: Japan's No.1 Ramen - How and What to Order (2024)

FAQs

What style of ramen is Tomita famous for? ›

Tomita's tsukemen is everything you'd expect it to be. It's the pinnacle of tonkotsu gyokai (pork and fish tsukemen). The broth is thick and creamy like Thanksgiving gravy and is sweet, sour and salty all at once. It's also grainy, with a touch of tougarashi spice to add a little heat.

Ramen are eaten with chopsticks which are usually available at the table. A Chinese-style spoon is often provided as well to help with small toppings and for drinking the soup. It is also alright to lift up the bowl to drink the soup directly from the bowl.

Ramen Kouga (ラーメン幸雅)—beef bone ramen with rich broth

It is one of the locals' most-loved ramen shops, famous for its delicious beef bone ramen. It uses rich broth made from beef bones as its soup base, carefully boiled for over 20 hours to bring out a richness and sweetness in the flavor.

Ramen is a casual meal in Japan and is priced usually around 600-1,200 yen per bowl. If you add extra toppings, a side dish, and a drink, like beer, you will still likely pay no more than 2,000 yen.

Shoyu Ramen

This is the most widespread of all the types of ramen, with a clear brown broth and a huge variety of potential toppings.

One method is to simply grab both noodles and some toppings all at once. Carry the whole package into your mouth to experience different textures. Another method is to first start by eating the noodles. As you enjoy the texture of ramen noodles, you can swiftly bring in a topping into your mouth.

Try not to pick up too many noodles at once, as it's best to eat ramen in small, manageable mouthfuls. Dip the noodles in and out of the broth to soak up the flavour. Whilst doing this, hold your spoon underneath to support the noodles, as well as to collect more broth.

You often see ramen categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork), which doesn't make particular sense, as the first three are flavorings, while the fourth is the broth base.

1. Shoyu ramen: Shoyu ramen is served in a soup base, typically chicken broth, flavored with soy sauce. It is the most common type of ramen in Japan.

Tipping in Japan is not expected, and attempts to leave a tip will almost certainly be turned down (a potentially awkward moment). In Japan, it's thought that by dining out or drinking at a bar, you are already paying the establishment for good service.

Is Japanese ramen junk food? ›

Ramen noodles are not inherently healthy or unhealthy, but they provide limited nutritional value on their own. They contain carbohydrates, fats, protein and some micronutrients like B vitamins and iron. "​​Objectively speaking, instant ramen noodles may not be the most nutritious option out there.

Ichiran's unique style of restaurant design, its carefully selected pork bone broth, and the texture of its thin noodles have made it increasingly popular both in Japan and abroad, and it is one of the most representative styles of ramen in Japan's ramen culture.

You often see ramen categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork), which doesn't make particular sense, as the first three are flavorings, while the fourth is the broth base.

Ippudo, also known as Hakata Ippūdō (博多一風堂) in Japan, is a Japanese ramen restaurant chain with locations worldwide. Ippudo is well known for its tonkotsu ramen, and has been described as "the most famous tonkotsu ramen shop in the country".

Nongshim Shin Ramyeon

Probably the most famous ramyeon in Korea and abroad, Nongshim Shin Ramyeong (농심 신라면) is a staple in many households.

Hokkaido, one of Japan's prominent regions for ramen, is home to three major styles that are well-known across the country: Sapporo ramen, Asahikawa ramen, and Hakodate ramen. Of course, there are further regional variations, but these are the main ones to know before you go!