8 Recommended Ramen Restaurants in Ikebukuro, Tokyo

"The wide variety of ramen at Mizutaki Shokudo Wufuya includes Tonkotsu Soy Sauce Ramen (Tonkotsu Soy Sauce Ramen), which is made from pork bones that have been simmered to create a rich and layered flavor, as well as creative ramen with crabmeat and dipping noodles to satisfy the taste buds of different travelers.

For those who prefer meat, we recommend the 1-pound Super Big Bowl of Barbecued Pork Noodles (1ポンド・ドカ盛りちゃうしゃう麺) or the Mukkake Ramen NIKUTAMA (无敌家拉面 NIKUTAMA), which is a generous amount of thickly sliced barbecued pork.

"Tsukemen is a noodle dish in which soup and noodles are placed in separate containers, and the noodles are dipped in a small amount of the soup and eaten. It is said that the "Special Mori Soba" (特制もりそば) offered by Daisen is the origin of "Tsukemen" in Japan.3 The restaurant's Tsukemen is made with fresh, handmade noodles in the morning, and is served in a broth that is made with chicken, pig's feet, and tonkatsu (pork bone). Over 60 years after its establishment, Daisenken has set up many branches throughout Japan, but the good taste of the original restaurant is still worth tasting for yourself!

Established by the owner, who loves Hawaii, "Soba-ya Hulu-lu" has a stylish, Hawaiian-inspired exterior that makes it difficult to recognize as a ramen store at first glance.

The ramen served here also has Hawaiian elements, such as Hawaiian water used to make the ramen and cafe-style Western tableware, making the décor and the food very impressive.

The dipping noodles at "Vegeta Tsuke Enji" are unique and recommended for health-conscious travelers. Not only can you choose noodles made with germ, but the soup base also includes vegetable puree, adding layers of texture to the rich soup that combines the flavors of fresh fish, shellfish, and shrimp.

Aside from the healthiness of the meals, the restaurant is also notoriously sloppy with the taste, as evidenced by the long queues at the venue.

"Ginza POSCO is located in the subterranean area of Ikebukuro Station, and its main branch is in Ginza, a city full of boutiques. The broth here is rich and subtle, bringing out the freshness of the chicken bones.

The soup is served with chewy noodles and vegetables, and the presentation is so beautiful that you can't stop taking pictures. If you don't want to make the trip to the main branch in Ginza, this branch in Ikebukuro is also a great place to eat.

"Miso ramen at Hanada Ikebukuro Honten is a specialty of the restaurant, and the chewy noodles and rich miso soup are a perfect match, so rich that the restaurant has earned the title "Tokyo's Best Miso".

In addition to the signature Miso Ramen and Spicy Miso Ramen, you can also choose from a selection of dipping noodles and other dishes, so why not stop by and try the super-rich miso soup that the restaurant is so proud of?

Ichiran, a ramen store originated in Fukuoka Prefecture, offers only one type of ramen, "natural Tonkotsu ramen" (natural tonkotsu ramen). The restaurant has a team of chefs who are good at making delicious soup and creamy noodles, and they are dedicated to providing the best Tonkotsu ramen to their customers through daily research and improvement.

When enjoying Ichiran Ramen, don't forget to add the chili pepper-based red secret sauce (赤い秘伝のたれ), which is made with more than 30 kinds of ingredients, to give your bowl of ramen a more distinctive texture!

"Karasibi Miso Rara Ikebukuro is a ramen restaurant that should not be missed by those who love spicy food. The interior is decorated with ghost masks, and the ramen served is exciting for both the eyes and the palate.

The signature spicy miso ramen (karasibi miso ramen) is addictive with its chili pepper and peppercorns, and there are also ramen with lots of corn shoots and cilantro, so if you're interested, you can take the challenge.