Inside Niboshimania in Kamata, where niboshi ramen styles rotate daily — from a clean, bright bowl to a smoky, sweet-finishing heavier one.

A tiny ie-kei ramen shop in Nakano with a creamier, Musashiya-style broth — great ramen, brisk service, and a spot worth knowing about.

Tokyo Ramen Styles Ramen's roots are Chinese, but Tokyo is where it became what most people now picture when they hear the word "ramen". Rairaiken served the first shoyu ramen here in 1910, and the city's been reshaping the dish ever since — which is exactly why Tokyo ramen styles range as far as they do today.I've eaten through this city's bowls for years, and one thing that's kept it interesting: these styles didn't develop as one thing leading to the next. They're closer t

Clam ramen is rare even in Tokyo. Here's how Mikawa in Shimokitazawa handles it, and how the shio and shoyu bowls compare.

A visit to Nishi-Eifuku Niboshi Box, the TRY Award–winning niboshi ramen shop from the team behind Bonito Soup Noodle RAIK, known for its rich, dried-sardine broth.

Hachimitsu in Gotanda is one of those ramen shops that snuck up on the neighborhood.

A review of Duramentei in Kameido, Tokyo — the Yakumo-trained ramen shop carrying on its mentor's white and black shoyu ramen and signature wontons.

Matsuo Seibaku boils its noodles in a pressure cooker — twice. A look at the ramen tsukemen at this shop from a Hirai alum.

Gion Duck Noodles has landed in Asakusa. Here's how the Tokyo branch compares to the original Kyoto shop that helped put duck ramen on the map.

A review of Menya Sugo Tori no Toriko in Shimbashi — the tsukemen group’s new chicken paitan ramen shop, its fiery aka bowl, and its standout ginger foam.

Tokyo Ramen Kaika in Nakano carries the soul of the late Motsuke — fish-forward chuukasoba and a tantanmen with real heat.

Tsukemen Back to Back is Ramen Break Beats’ new dipping ramen shop in Musashikoyama, Tokyo.

Mendokoro Shirokuro serves some of Tokyo's finest shellfish ramen: clam and mussel shio ramen.

Ramen Miuraya in Kanamachi is one of Tokyo's most talked-about ie-kei spots, run by the former top man at Musashiya. Rich, salty tonkotsu-shoyu with a punchy edge that breaks from its lineage.

Toranomon Hills ramen options are thin on the ground — but Jikaseimen Robinson is the real deal.

Sousakumen Hitosuji is one of Tokyo’s most exciting ramen openings in recent years. Here’s what to order.

Tokyo spicy ramen goes way beyond hot. From numbing tantanmen to mapo tofu ramen and soupless chili-oil bowls, here are 10 of the best spicy bowls in the city.

Ginza Ton Box brings refined pork ramen to Ginza, from the team behind the acclaimed Toybox. Light soy seasoning, silky pork back fat broth, and a prime location.

Tonkotsu Aoto in Higashi-Koenji serves a refined take on iekei ramen — lighter tare, smooth pork bone broth, and toppings well above the style's usual standard.

Shioba Jiku in Suginami City serves a Michelin-noticed shio ramen with a bold, seafood-forward soul.