Ramen is one of the pleasures of eating in Japan: the aroma of soy sauce, a rich pork-bone broth, or a clear soup scented with yuzu. Choosing a bowl starts with the flavors you enjoy, then the noodles and toppings you want to try.
For your first visit, pick a soup style, check the portion and toppings, and find out how the shop takes orders. Knowing what a ticket machine does—and what “kaedama” means—makes the experience much easier.
This guide covers ramen styles, three chains you can research before visiting, and the steps from ordering to finishing your meal. Official information checked on October 16, 2026. Menus, prices and payment options vary by branch. Images are AI-generated illustrations, not photographs of the restaurants mentioned.
Shoyu, shio, miso and tonkotsu: what is the difference?
These names do not all describe the same part of the recipe. Shoyu, shio and miso mainly describe seasoning; tonkotsu describes a pork-bone soup base. That is why combinations such as “tonkotsu shoyu” exist. JNTO’s ramen guide explains the distinction.
| Menu word | A useful clue when choosing | What the name does not tell you |
|---|---|---|
| Shoyu (醤油) | Soy-sauce flavor and aroma | The stock may contain chicken, pork, seafood or a combination |
| Shio (塩) | Salt-based seasoning that lets the stock’s character come through | It is not automatically mild, vegetarian or vegan |
| Miso (味噌) | The flavor and richness of fermented soybean seasoning | Spiciness and toppings depend on the recipe |
| Tonkotsu (豚骨) | Pork-bone broth | Richness, oil level and noodle thickness vary by shop |
Choose both the soup and the noodles
Two shoyu bowls can taste very different. Look for descriptions such as light, rich or spicy rather than relying only on photographs. A shop’s basic bowl is a useful starting point when several options mainly differ in their toppings.
Noodles may be thin, thick, straight or wavy. If the shop offers a choice of firmness, “normal” is an easy first order. You can adjust it on a later visit once you know what you prefer.
Three starting points: ICHIRAN, IPPUDO and AFURI
These chains provide official information you can check before visiting. Choose by the kind of ramen you want and the location that fits your day, as well as the name you recognize.
| Chain | Why you might consider it | Check before visiting |
|---|---|---|
| ICHIRAN | Tonkotsu ramen with a written preference sheet | The branch’s menu, seating and ordering process |
| IPPUDO | Comparing bowls in the Shiromaru and Akamaru families | The specific branch’s menu, language support and payments |
| AFURI | Yuzu-scented shio or shoyu ramen | Ingredients, availability and payment rules |
ICHIRAN explains how to use its preference sheet for choices such as flavor strength and noodle firmness in its official ordering guide. For a Tokyo visit, use its Tokyo branch list to find a suitable location.
IPPUDO’s offerings vary by restaurant. This official branch menu is one example listing Shiromaru and Akamaru varieties. Use the official restaurant finder to check the menu and services at the branch you will actually visit.
AFURI describes its Yuzu Shio Ramen as a combination of chicken-and-dashi broth and yuzu. Compare ingredients on the official menu. If you want a plant-based bowl, check the availability of the separate Rainbow Vegan Ramen. The standard Yuzu Shio Ramen uses different ingredients.
Ticket machine, staff or tablet: check how to order
Some ramen shops sell meal tickets near the entrance. Others take orders at the table through staff or a tablet. Read the entrance instructions first, including where to queue and whether you should buy a ticket before joining the line.
At a ticket machine, follow the actual screen. Some machines take payment before you select a dish; others ask you to choose your meal first.
- Check the language and menu. Switch languages if available and choose your bowl.
- Check the portion and toppings. Look for regular or large portions and extras such as an egg or additional chashu.
- Choose an accepted payment method. Follow the machine’s cash, card or electronic-payment instructions.
- Collect the ticket and any change. Make sure payment is complete before leaving the machine.
- Give the ticket to staff as directed. Take the seat you are shown and answer any questions about noodle firmness.
A meal ticket identifies what you ordered. Do not assume that buying it automatically sends the complete order to the kitchen: check where to hand it over. JNTO’s ramen overview also describes the basic ordering experience.
Do not assume every shop is cash-only
Cash-only machines exist, but so do cashless restaurants. For example, AFURI’s official location list identifies several fully cashless branches. Check your chosen restaurant and bring a payment method it accepts.
Think of the total as the bowl plus any toppings, extra noodles and side dishes. A “special” bowl or set may already include items you were about to add separately. Compare the photograph, description and final price before paying.
Large portion or kaedama? Understanding extra noodles
A large portion gives you more noodles in the initial bowl. Kaedama is an additional serving of noodles ordered during the meal. Availability, portion size, ordering method and extra cost depend on the shop.
At Hakata-style ramen shops that offer kaedama, you generally put the fresh noodles into the broth remaining in your bowl. ICHIRAN specifically advises leaving at least half the soup for a refill. If you plan to order one, do not drink all the broth first.
You might buy a refill ticket, ask a staff member or use a table button. Follow the instructions at your seat. If noodle firmness is offered, state your preference when ordering the refill.
Ajitama, chashu and tsukemen: reading the menu
Ajitama means a seasoned egg. Chashu is a meat topping, but the meat, preparation and serving size depend on the dish. Check whether an egg or extra meat is already included in your bowl before pressing an additional topping button.
Tsukemen comes with noodles and dipping sauce served separately. Dip the noodles into the sauce as you eat. Temperatures vary: AFURI’s menu, for example, describes a cold dipping sauce. Two bowls in a menu photograph may show one tsukemen meal rather than two ramen orders.
A clear soup, the word “shio,” or a vegetable topping does not establish that a bowl is plant-based or free from a particular ingredient. If you have an allergy or dietary restriction, consult official ingredient and allergen information and confirm the details with the restaurant before ordering.
Eating your ramen and a few useful phrases
Slurping is common in Japan, but you do not need to make a sound. Check the temperature and eat in a way that is comfortable for you. You do not need to finish every drop of soup. After eating, gather your belongings and avoid occupying a busy restaurant’s seat for a long time.
- Osusume wa dore desu ka? (おすすめはどれですか？) — Which do you recommend?
- Men no katasa wa futsu de onegaishimasu. (麺の硬さは普通でお願いします。) — Normal noodle firmness, please.
- Karami wa betsu ni dekimasu ka? (辛味は別にできますか？) — Can the spicy seasoning be served separately? Ask whether this is possible.
- Kaedama wa arimasu ka? (替え玉はありますか？) — Do you offer extra noodles?
- Saki ni shokken o kaimasu ka? (先に食券を買いますか？) — Should I buy a meal ticket first?
Once you find a soup and noodle style you enjoy, try a different broth or a regional variation. Understanding a few menu words and the ordering process turns choosing your next ramen shop into part of the fun of traveling in Japan.
コメント