Haruchan Ramen in Shimbashi – Salt, Lard, and Overflowing Bowls

Haruchan Ramen (新橋はるちゃんラーメン) in Shimbashi is Michelin-recommended, and once you sit down to a bowl, you’ll understand why. The portions are huge, the bowls overflow on purpose, and the salty, oily finish will stick with you long after you leave.

The Soup

Haruchan’s base is pork and fish. The pork gives the broth its richness, while the fish adds a quieter note in the background.

But the real punch here comes from the seasoning: a salty shio with plenty of lard. It’s sharp, it’s oily, and cheeky.

The Noodles

The noodles are fantastic. They're big, high-water content noodles with a springy chew. They might remind you of something from Tohoku, like a hearty bowl in Yamagata or Fukushima.

Technically, Haruchan sits within the Chan-kei genre of ramen, but these noodles feel like they’re marching to their own beat.

Toppings

• Chashu pork: thick, savory, and satisfying.

• Negi (spring onions): a sharp counterpoint to the oily broth.

• Fu (wheat gluten): a cute pink-and-white star floating in the soup.

• Menma (bamboo shoots): thinly sliced and refreshing.

Everything works together to match the sheer size and intensity of the bowl.

The Experience

Expect to line up - there are only a few counter seats. And before you do, don’t forget to buy a ticket at the ticket machine.

When you get your bowl, it will likely arrive filled to the brim, soup spilling slightly over the edge, as if the shop itself wants to make sure you’re not leaving hungry.

Haruchan Ramen in Shimbashi - Why Go

• A salty, lard-rich shio broth unlike anything else in Shimbashi

• Massive portions with overflowing bowls and thick, chewy noodles

• A shop that feels like Tohoku and Tokyo ramen hybrid

• Simple toppings that hit all the right notes

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