Koike no Iekei in Tokyo – A More Refined Take on Iekei Ramen

Koike no Iekei (こいけのいえけい) Ramen in Tokyo is the fifth ramen concept from the popular Koike Group. Located in Sugamo, it serves a more refined take on Iekei-style ramen. This is a heavier ramen originally from Yokohama, typically seasoned with soy sauce.

Koike no Iekei delivers a more polished, creamier, and arguably cleaner version of what’s often a more rugged bowl.

A Carefully Constructed Iekei

At Koike no Iekei, the soup is a slow-simmered blend of chicken bones, pork trotters, and pork backbones. It’s seasoned with a soy sauce base and finished with a splash of chicken oil for a glossy sheen.

The result? Creamy without being cloying. More “refined Tokyo” than “rowdy Yokohama”—and that contrast is part of what makes it so good. Also worth noting: this soup takes four full days to make.

Like with all Koike Group shops, the toppings are anything but standard. Instead of negi, you get finely diced onion for sweetness and crunch. The spinach greens are chopped into neat little bits. The chashu pork is slow-cooked until it’s pink and flower-like. This is unlike the thick slabs you usually see in Iekei bowls.

The noodles are medium-thick—not quite as fat as traditional Iekei noodles. But they’re firm and chewy, gripping the soup just right.

Koike no Iekei Tokyo - Final Thoughts

If you’ve tried Iekei ramen before and found it a bit much, Koike no Ieke might be the version that wins you over. And if you're already a fan of the style, this is a cleaner, more modern evolution of it—without losing the heart.

Another winner from the Koike family. Definitely worth slurping.

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