Hardcore Niboshi Ramen in Tokyo? Try Chukasoba Nishikawa

If you're after the purest niboshi ramen in Tokyo, Chukasoba Nishikawa (中華そば 西川) is the place. This shop doesn’t hold back—it's concentrated dried fish flavor, crafted for the true niboshi faithful.

Tokyo's Purest Niboshi Ramen?

Their “chukasoba” seasoning is chemical-free, made with soy sauce from Shodoshima, white shoyu from Ibaraki, and sea salt. But all of that gets lost in a sea of niboshi.

And that’s entirely intentional. The dried fish flavors dominate—led by urume, ma, and katakuchi iwashi varieties. The broth also includes kelp, pork genkotsu (knuckle), and chicken momiji (feet), but niboshi is unquestionably king here.

Personally, I prefer bowls where the seasoning and other elements have more presence. But I get what Nishikawa is going for. This bowl is bold, unapologetic, and completely its own thing.

Niboshi Tsukesoba

They also serve a tsukemen version, with a slightly more concentrated dipping soup. The noodles are different from the chukasoba—made with Iwate wheat and noticeably thicker.

Otherwise, the flavor profile doesn’t stray too far from the ramen. You’re still getting that same bold niboshi intensity.

Their Story

Chukasoba Nishikawa has only been around since 2017, but they’ve already built up a cult following among niboshi fans.

Owner Nishikawa previously trained at well-known ramen spots Takechan and Eifuku Taishoken. But neither of those shops leans into niboshi the way he does.

For niboshi fans, this is a must visit.

If you’re already in Chitose-Funabashi, swing by tsukemen shop Seitoku—less fish, more meat.