Kaneda Ramen at Tokyo Station – An Upgraded Tokyo Classic

Kaneda Ramen at Tokyo Station is tucked inside the KITTE building. It's a renovated post office building from the 1920s that's now a polished shopping and dining complex. Kaneda stands out in the basement as a shop that feels like a love letter to Tokyo’s ramen roots, upgraded for today.

Shoyu Ramen First

At Kaneda, you can order shoyu ramen or tsukemen (dipping ramen). But for a first-time visit, the ramen is the way to go.

The broth is dried fish-based (5 types including mackerel and bonito). But it doesn’t slap you in the face with aggressive fishiness. The broth is gentle with hints of smokiness. The seasoning is soy sauce, sourced from Nihonbashi, Tokyo’s historic commercial center. It brings a distinct Tokyo identity to the bowl.

Adding to the flavor, the chashu pork is marinated in ginger and soy sauce, which lends a sweet note to the broth. Spring onions build on that sweetness, while thin strips of yuzu citrus cut through with a refreshing spark.

The noodles are special too - choose thick or thin (thin area pictured). Kaneda uses wheat flour from Mie Prefecture, milled by Kanno Seimenjo. They're wonderfully chewy and springy.

Old Tokyo, Upgraded

Inside the shop, Kaneda recreates a little of “old Tokyo ramen” charm. On the counter, you’ll find communal touches from a bygone era: a wooden box stacked with sheets of seaweed you can freely take, and hard-boiled eggs offered in the same way.

It’s nostalgic, but polished. It's almost like a retro ramen shop reimagined for today.

Kaneda Ramen at Tokyo Station - Final Thoughts

Kaneda isn’t flashy, and it doesn’t need to be. With its Nihonbashi soy sauce seasoning, Mie flour noodles, ginger-soaked chashu, and a broth that balances fish and sweetness, it’s an upgraded Tokyo classic.

And in a city where ramen keeps evolving, sometimes it’s nice to sit down to a bowl that feels rooted in tradition - but still fresh enough to surprise you.

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