The Asakusa ramen scene can’t be discussed without mentioning Raishuken (
). Serving old-school ramen since the 1950s, they’re as close to a landmark as you can get.
Asakusa Ramen – Most Historic Shop
Raishuken started out as a noodle maker in 1910. It wasn’t until the 1950s that they began selling ramen at the current Asakusa location. They must have been doing something right to have survived this long.
Classic Tokyo Ramen at Raishuken
Their ramen is a classic, Tokyo style chuukasoba. This means a shoyu (soy-seasoned) broth and thin, frizzy noodles. But Raishuken’s broth has a stronger, saltier soy sauce flavor than most. But unlike some bowls, there’s practically no fish flavor here. This is because the soup is pork bones, chicken bones and vegetables.
Toppings are your standard fare – white negi, menma bamboo shoots, seaweed, and even dumplings. Their bamboo shoots are among the sweetest I’ve ever had, similar to the ones at Ramen Manrai.
Putting aside their personal tweaks, there’s a nostalgic simplicity to Raishuken’s ramen.
Don’t expect top-notch service here. However, they bring out the ramen lightning quick (5 min. after ordering).
Old-School In, Old-School Out
This is as close to a Asakusa ramen landmark as you can get.
The interior and exterior of Raishuken haven’t changed since opening. Fortunately, their ramen hasn’t either.