🍜 Types of Ramen: Find Your Perfect Bowl

Ramen in Japan isn't just food—it's practically a national sport. From brothy comfort bowls in sleepy towns to gourmet creations in Tokyo’s back alleys, the ramen scene here is wildly diverse, endlessly inventive, and absolutely worth exploring. If you’ve ever wondered what the difference is between shoyu and miso ramen—or if you should finally try that rich, milky-looking tonkotsu—this guide is for you.

We’ll cover the classic styles, the flavorful spinoffs, and even recommend top-rated shops loved by Japanese locals (not just tourists).

🍥 The Big Four: Japan’s Ramen Cornerstones

🧂 Shio Ramen (Salt-Based)

Delicate, clear, and clean—shio ramen is the lightest of the four main types, often made with chicken or seafood broth. It’s a great intro ramen if you’re new to the scene.

Bestfor: People who like subtle, clean flavors.

Tryitat: ShioRamenNo.11 in Tokyo, a standout on Tabelog’s 2024 top ramen list.

🍜 Shoyu Ramen (Soy Sauce-Based)

This is the OG ramen. Shoyu broth is typically clear and brown, made with a soy sauce base that adds salty depth. Expect a slightly tangy, savory profile.

Bestfor: Classic food lovers and ramen traditionalists.

Tryitat: Shibata in Tokyo—a shoyu specialist with deep umami.

🍖 Tonkotsu Ramen (Pork Bone Broth)

This ultra-rich, creamy ramen comes from boiling pork bones for hours. It’s hearty, heavy, and packed with umami.

Bestfor: People who want to feel full and slightly unhinged with satisfaction.

Tryitat: Ichiran is famous globally, but locals love Mutekiya in Ikebukuro, which ranks highly on Tabelog.

🍲 Miso Ramen

Originating from Hokkaido, miso ramen features a fermented soybean paste base. It’s savory, slightly sweet, and often comes with corn and butter toppings.

Bestfor: Adventurous eaters who like bold flavors.

Tryitat: TsukumoRamen in Ebisu, known for its miso-rich bowls and cheese topping (!).

💥 Bonus Styles: Japan’s Ramen Remix

These aren’t your standard ramen types, but they’re just as loved—and often top Tabelog’s yearly rankings.

🍤 Ebi Ramen (Shrimp-Based)

Think seafood bisque meets ramen. The broth is made from simmered shrimp shells and heads.

Tryitat: RamenMaruyama in Ginza. Their rich shrimp broth ramen is a local favorite.

🍜 Tsukemen (Dipping Ramen)

Cold noodles, hot broth. You dip each bite, so it’s more concentrated in flavor.

Tryitat: Rokurinsha in Tokyo Station’s Ramen Street.

🧄 Yokohama Iekei Ramen

A bold combo of tonkotsu and shoyu with thick noodles and spinach. Often topped with nori.

Tryitat: Yoshimuraya in Yokohama—the birthplace of Iekei.

🌶 Tantanmen

The Japanese take on Chinese dan dan noodles—spicy, nutty, and usually featuring sesame or peanut paste.

Tryitat: TanTanTei in Kichijoji. OG spot, no-frills.

🐷 Hakata Ramen

A regional cousin of tonkotsu ramen, known for its super-thin noodles and rich broth. Often ordered kaedama style (extra noodles).

Tryitat: Ichiran or Ippudo—both trace their roots to Hakata, Fukuoka.

🧪 Abura Soba (Oil Noodles)

No broth! This is ramen meets pasta. Noodles are tossed in flavorful oils, vinegar, and topped with chashu and egg.

Tryitat: AburaSobaGen in Shimokitazawa.

🍲 Champon

Originally from Nagasaki, champon uses a creamy seafood broth with lots of cabbage, pork, and squid. Super cheap, super filling.

Tryitat: RingerHut – a budget-friendly national chain.

🌱 Vegan-Friendly Ramen in Japan

Ramen is typically a meat-heavy affair, but a few shops are doing delicious plant-based takes:

🌶 T’s TanTan

Located inside Tokyo Station and other locations, T’sTanTan is entirely vegan. Their spicy sesame ramen is packed with flavor and doesn’t skimp on richness.

🥬 Soranoiro Nippon

Another Tokyo Station favorite, Soranoiro offers a vegan veggie ramen that’s bright, colorful, and loaded with umami from mushrooms and vegetables.

Look for menus marked with “ヴィーガ ン対応” (vegan-friendly) or ask staff before ordering.

🍶 How to Eat Ramen (Without Looking Like a Rookie)

Eating ramen in Japan is a fast, focused experience. Here’s how to do it right:

Slurpit! This isn’t rude—it’s expected. Slurping enhances flavor and shows you're enjoying the bowl.

Don’tlinger. Ramen shops are designed for high turnover. Eat, maybe say “ごちそうさまでした,” and move on.

Usethespoon+chopstickscombo. Scooping broth while lifting noodles helps you get the full flavor hit.

Wipeyourseat,stackyourdishes. It’s not mandatory, but a polite gesture before you leave.

🧑‍🍳 How to Pick Your Ramen

Still undecided? Here’s a fun cheat sheet:

Craving comfort? 👉 Miso or Shio

Feeling indulgent? 👉 Tonkotsu or Iekei

Need heat? 👉 Tantanmen

Seafood fan? 👉 Ebi or Champon

Want to try something new? 👉 Tsukemen or Abura Soba

Vegan or plant-curious? 👉 T’s TanTan or Soranoiro

Whatever you choose, ramen in Japan is about exploration. Don’t just stop at the first shop you see—slurp widely and often. 🍥🍜

🍥 Final Pro Tips

Bring cash: Many ramen shops still don’t accept cards.

Solo-friendly: Counter seating is common and expected. Slurp with confidence.

Vending machines rule: Most shops use ticket machines—pick your ramen, pay, and hand your ticket to the staff.

Ask for kaedama: If you're still hungry, ask for a noodle refill (especially with Hakata-style).

Ready to find your favorite bowl? Bring an appetite and maybe a towel—you’re about to sweat happily through some of Japan’s finest comfort food.