Regional ramen of Japan
71 local styles from north to south. Choose one to see what it is and where to eat it.
Hokkaido & Tohoku
Hakodate Shio Ramen
A clear salt broth simmered from pork and chicken bones without clouding, served with straight noodles. Light and clean.
17 shops →
HokkaidoMuroran Curry Ramen
A thick, spicy curry soup with fairly thick noodles, served at many shops across Muroran.
1 shops →
HokkaidoAsahikawa Shoyu Ramen
A soy sauce ramen made with pork, chicken and seafood stock, kept hot by a layer of oil on top, with firm, low-water curly noodles.
25 shops →
HokkaidoSapporo Miso Ramen
A piping-hot miso soup sealed with a layer of lard, curly yellow noodles and stir-fried bean sprouts with minced pork. A rich bowl born in a cold city.
36 shops →
HokkaidoTomakomai Curry Ramen
Tomakomai is home to a shop said to be the originator of curry ramen, known for its aromatic curry soup.
3 shops →
HokkaidoKushiro Ramen
Very thin curly noodles in a light soy sauce broth fragrant with bonito and other seafood.
5 shops →
AomoriHachinohe Ramen
A clear soy sauce soup made from dried sardines and chicken bones, with thin curly noodles.
4 shops →
AomoriMiso Curry Milk Ramen
A mellow soup combining miso, curry and milk, topped with butter and wakame seaweed. A local favorite of Aomori City.
5 shops →
AomoriTsugaru Ramen
Ramen made with plenty of dried sardines, from light old-style bowls to intensely rich niboshi soups.
12 shops →
MiyagiSendai Spicy Miso Ramen
A miso ramen topped with spicy miso that you gradually dissolve into the soup as you eat.
2 shops →
AkitaJumonji Ramen
A Japanese-style soy sauce soup made with dried sardines and bonito, thin curly noodles and a piece of wheat gluten (fu).
3 shops →
YamagataAkayu Spicy Miso Ramen
A miso ramen from Akayu Onsen with spicy miso in the center that you mix in to change the flavor.
1 shops →
YamagataYamagata Hiyashi (Cold) Ramen
A cold ramen born in Yamagata City, served in chilled soy sauce soup with ice cubes floating in it.
3 shops →
YamagataYonezawa Ramen
Hand-rubbed, very thin curly noodles in a light soy sauce soup of chicken bones and dried sardines.
22 shops →
YamagataSakata Ramen
Many shops make their own noodles; a clear soy sauce soup fragrant with dried sardines and flying fish. Thin-skinned wonton noodles are also popular.
17 shops →
FukushimaKitakata Ramen
Flat, chewy thick curly noodles in a soy sauce soup of pork bones and dried sardines. Kitakata is also famous for its morning ramen (asa-ra) culture.
42 shops →
FukushimaShirakawa Ramen
Hand-made curly noodles in a clear chicken-soy sauce soup, topped with smoky, grilled chashu.
41 shops →
Kanto
Stamina Ramen (Ibaraki)
Pumpkin, liver, cabbage and more cooked in a sweet-savory thick sauce and served over noodles. Comes hot or cold.
20 shops →
IbarakiShimodate Ramen
A light chicken-and-soy sauce soup topped with chicken chashu.
3 shops →
TochigiSano Ramen
Soft, flat noodles made by kneading with a bamboo pole, in a clear soy sauce soup.
61 shops →
ChibaKatsuura Tantanmen
A bright red soy sauce soup with chili oil, onions and minced pork; spread as a warming bowl for fishermen and ama divers.
15 shops →
ChibaTakeoka-style Ramen
Chashu braising liquid diluted with hot water makes a jet-black soup, served with dried noodles and chopped onion.
2 shops →
ChibaArirang Ramen
A hearty stamina ramen loaded with garlic, garlic chives, onion and pork.
3 shops →
TokyoHachioji Ramen
A soy sauce soup with a layer of oil on top and chopped raw onion.
44 shops →
TokyoTokyo Ramen
Chicken and dried sardine soy sauce soup with thin curly noodles, bamboo shoots, naruto fish cake and nori; the classic chuka soba.
27 shops →
KanagawaKawasaki New Tantanmen
A red, spicy soup with garlic, chili, beaten egg and minced pork.
1 shops →
KanagawaYokohama Iekei Ramen
Pork-bone soy sauce soup with chicken oil, thick straight noodles, nori, spinach and chashu. You can choose noodle firmness, flavor strength and oil amount.
39 shops →
KanagawaSanmamen
Soy sauce ramen topped with stir-fried vegetables such as bean sprouts in a thick, glossy sauce.
5 shops →
Hokuriku & Koshinetsu
Sanjo Curry Ramen
Sanjo's specialty: ramen topped with curry sauce or made with a curry soup; one of Niigata's five great ramens.
5 shops →
NiigataNiigata Light Shoyu Ramen
A clear soy sauce soup of dried sardines and chicken bones with thin noodles; one of Niigata's five great ramens.
5 shops →
NiigataNiigata Rich Miso Ramen
Thick noodles in a strong miso soup that you thin with extra broth to your taste; one of Niigata's five great ramens.
6 shops →
NiigataTsubame-Sanjo Seabura Ramen
Dried sardine soy sauce soup covered with lots of pork back fat and extra-thick noodles; said to have been designed so delivered bowls stayed hot.
15 shops →
NiigataNagaoka Ginger Shoyu Ramen
A soy sauce soup with a strong kick of ginger that warms you up.
7 shops →
ToyamaToyama Black
A jet-black dark soy sauce soup with coarsely ground black pepper, said to have started as a side for rice.
9 shops →
FukuiTsuruga Ramen
A soy sauce soup of pork and chicken bones that spread from street stalls in the port town.
7 shops →
NaganoIna Romen
Steamed thick noodles with mutton and cabbage from Ina City, served either in soup or stir-fried.
1 shops →
NaganoHarbin Ramen
A bowl from the Suwa area where you dissolve an aged garlic sauce into the soup.
5 shops →
NaganoShinshu Miso Ramen
Miso ramen made with Shinshu miso; each shop has its own blend.
5 shops →
Tokai
Gifu Tanmen
A garlicky soup piled with vegetables, with a choice of spice level.
6 shops →
GifuTakayama Ramen
Soy sauce base and broth are simmered together in a unique method, with thin curly noodles. Locals call it chuka soba.
14 shops →
ShizuokaFujieda Morning Ramen
Fujieda's morning ramen culture: eating a hot soy sauce ramen and then a cold one.
5 shops →
AichiBetocon Ramen
A stamina ramen with lots of garlic and chili, topped with stir-fried bean sprouts and vegetables.
6 shops →
AichiTaiwan Ramen
A fiery ramen topped with minced pork stir-fried with chili and garlic, plus garlic chives. Born in Nagoya.
10 shops →
AichiTaiwan Mazesoba
Thick noodles tossed with spicy minced pork, chives, garlic and an egg yolk; add rice at the end (oi-meshi).
2 shops →
Kansai (Kinki)
Kyoto Ramen
Kyoto is known for rich bowls, such as soy sauce soup with back fat and thick creamy chicken soup.
18 shops →
OsakaTakaida Ramen
A jet-black dark soy sauce soup with thick straight noodles and chopped green onion; lighter than it looks.
4 shops →
HyogoBanshu Ramen
A sweetish soy sauce soup with thin noodles, said to suit the tastes of textile factory workers.
8 shops →
NaraTenri Ramen
Pork-bone soy sauce soup packed with napa cabbage, garlic and chili; also called stamina ramen.
9 shops →
WakayamaWakayama Ramen
Two styles: pork-bone soy sauce (Ide style) and clear soy sauce (Shakomae style), eaten with hayazushi (mackerel sushi).
24 shops →
Chugoku & Shikoku
Tottori Beef Bone Ramen
A slightly sweet soy sauce soup made from beef bones; common in central and western Tottori.
24 shops →
OkayamaKasaoka Ramen
A chicken-and-soy sauce soup topped with simmered chicken (kashiwa).
13 shops →
HiroshimaOnomichi Ramen
A soy sauce soup made from small Seto Inland Sea fish, with bits of pork back fat and flat noodles.
21 shops →
HiroshimaHiroshima Ramen
Pork-bone soy sauce soup with thin straight noodles, often called chuka soba locally.
11 shops →
HiroshimaHiroshima Tsukemen
Cold noodles dipped in a spicy sauce with chili and chili oil; most shops let you choose the heat level.
1 shops →
HiroshimaHiroshima Soupless Tantanmen
Soupless tantanmen with the numbing heat of Sichuan pepper; mix well before eating.
1 shops →
TokushimaTokushima Ramen
Comes in brown, yellow and white styles; the brown style is topped with sweet-savory pork belly and a raw egg.
24 shops →
KochiNabeyaki Ramen
A piping-hot chicken-soy sauce ramen served in a clay pot that stays hot to the last sip. From Susaki City.
14 shops →
Kyushu & Okinawa
Kurume Ramen
Kurume is said to be the birthplace of tonkotsu ramen; a rich pork-bone soup topped up and simmered continuously.
18 shops →
FukuokaHakata Ramen
Milky pork-bone soup with ultra-thin straight noodles. Choose your noodle firmness and order kaedama (a noodle refill).
36 shops →
FukuokaNagahama Ramen
Tonkotsu ramen born near the fish market; the kaedama refill culture is said to have spread from here.
23 shops →
SagaSaga Ramen
A mellow pork-bone soup; many shops serve it with a raw egg.
14 shops →
SagaKitagata Champon
Champon born in a coal-mining town, with a pork-bone soup and plenty of vegetables.
1 shops →
NagasakiNagasaki Champon
Thick noodles simmered together with vegetables and seafood in a pork and chicken broth; Nagasaki's signature dish.
8 shops →
NagasakiObama Champon
Champon from Obama Onsen with a lighter soup rich in seafood flavor.
3 shops →
KumamotoKumamoto Ramen
Pork and chicken bone soup with burnt garlic oil (mayu) and slightly thicker noodles.
24 shops →
OitaSaiki Ramen
A rich pork-bone soy sauce soup with garlic, long loved by port workers.
6 shops →
MiyazakiMiyazaki Ramen
A mellow pork-bone soy sauce soup; many shops serve pickles on the side.
7 shops →
MiyazakiMiyazaki Karamen
A spicy chili-garlic soup with konjac-like noodles made from buckwheat and wheat flour, beaten egg and chives. Choose your heat level.
3 shops →
KagoshimaKagoshima Ramen
A semi-clear soup of pork bones, chicken and vegetables with medium-thick noodles; tea and pickles are often served.
10 shops →
OkinawaMiyako Soba
Miyakojima's soba, known for hiding the toppings under the noodles, in a light broth.
2 shops →
OkinawaOkinawa Soba
Thick wheat noodles in a pork-bone and bonito broth, topped with pork belly or soki (pork ribs).
17 shops →