Nakiryu: Tokyo's Famous (Former) Michelin Star Ramen
- Frank
- Dec 30, 2019
- 3 min read
Updated: 20 hours ago
Nakiryu (創作麺工房 鳴龍) shot to global fame in 2017 when its spicy ramen — the now-iconic tantanmen — earned a Michelin star.
While Michelin no longer awards stars to ramen shops, Nakiryu’s reputation hasn’t slowed down one bit. If you’re planning a visit, here’s what you need to know.
Nakiryu - How to Order
At Ramen Atelier Nakiryū (their full name), everything now runs on a ticketed return-time system. Starting at 8 a.m. on business days, staff begin assigning designated times for diners to come back and eat.
Since their major 2022 renovation, they’ve also installed a new ticket machine for food ordering. It has Japanese, English, and Chinese - super helpful for first-timers.
What to Order - The Tantanmen
All of Nakiryu’s ramen are top of the line. But their original tantanmen is their best seller and most famous ramen.
They arguably have one of the most refined tantanmen (dan dan noodles) bowls out there. Nakiryu’s tantanmen broth is similar to a style started by Chinese restaurant Sichuan Hanten in Akasaka (赤坂四川飯店), Tokyo.
That is, raiyu chili oil and sesame paste float at the very top, separate from a light chintan broth below. The broth is slightly sour from black vinegar and apple vinegar but also meaty from the minced pork.
It’s comprised of a range of things – including whole chickens, oysters, and beef bones.
Thin noodles beautifully pick up the nutty broth, which also includes bits of chopped green and white negi. If you’re curious to know more about the history of tantanmen, CLICK HERE.
Click below to see me review (video) their instant ramen! You can also buy this top-level instant ramen here.
Wonderful Shoyu Ramen
While they’re known for their tantanmen, Nakiryu's shoyu (soy sauce) ramen is no slouch. It’s actually one of my favorite shoyu bowls in Tokyo.
There's a beautiful whole chicken flavor in the soup and it's only strengthened by goldenly rich pork fat.
Like the tantanmen, it’s minimalistic in appearance. Green negi (spring onions) adorn the center and menma (bamboo shoots) are hiding below again.
The sliced pork chashu (not minced) and egg are so soft they fall apart when you pick them up. You’ll find the same thin noodles here too.
Delicate Shio Ramen
Their shio (salt) seasoned ramen is on the softer side. If you're seeking a lighter bowl, this one's for you. They blend more fish into the soup as well. The soup actually has over 20 ingredients.
The toppings are similar but little bits of dried garlic make it a punchier ramen.
Tantanmen Tsukemen - My Favorite
This might be my favorite ramen here. It's their signature tantanmen, but in dipping ramen form (tsukemen). They use the wonderful soup but there's a base of tomato at the bottom of the noodles.
This touch of tomato adds refreshing acidity alongside the rich broth. Furthermore, instead of minced pork, there's fatty pieces of broiled pork. The sheet of seaweed and stalk of green are also unique to the tsukemen.
The noodles maintain even more of their firmness in this dish.
Verdict – Worth the Hype?
If your time in Tokyo is limited and you don’t care about Michelin bragging rights, there are other great bowls of tantanmen in the city.
Hashigo in Ginza, for example, serves a similar style and doesn't have a long wait. But if you do have the time, Nakiryu is well worth the visit. Think of it as a tantanmen pilgrimage.
Planning a food-focused trip through Tokyo and beyond? Japan Food Travels — our travel brand — curates custom itineraries around ramen and local food culture.
