Ramen Jiro Mita Honten: The Original Branch That Started It All
- Frank
- Oct 4, 2025
- 4 min read
Updated: Nov 23, 2025
If there’s one ramen shop in Japan that’s bigger than ramen itself, it’s Ramen Jiro. At Mita Honten (their main store) is where it all began.
Founded in 1968, Ramen Jiro (ラーメン二郎) didn’t just launch a new bowl of ramen. It launched an entire subculture. For some, Jiro is ramen. For others, it’s something else entirely.
Either way, every serious ramen fan should experience it at least once, especially at this legendary flagship shop.
What is Ramen Jiro, Exactly?
Let’s start here: Ramen Jiro is not for the faint of heart.
It’s known for:
Huge, almost cartoonishly large portions
Thick, chewy noodles
A rich, salty broth that blends pork bone (tonkotsu) and soy sauce (shoyu) - some shops have a more emulsified soup than others
Piles of toppings like cabbage, bean sprouts, pork, garlic, and pork fat
It’s not a “refined” ramen. It’s primal. Loud. Sweaty. And for many, that’s the appeal.
How Ramen Jiro Started
Ramen Jiro first opened in 1968 in Meguro, but the shop later moved to the Mita neighborhood of Tokyo in the early 1970s.
There’s a funny origin story about the name. When they moved, the sign painter accidentally used different kanji for “Jiro” (二郎 instead of 次郎). Instead of fixing it, the founder, Takumi Yamada, kept it. That mistake became the brand.
From there, Jiro’s legend grew. Today, there are about 40 official Jiro branches across Japan. These are known as “direct line” Jiro shops, meaning they have a direct connection to the original.
Beyond that, there’s a massive world of “Jiro-inspired” ramen shops. These places mimic the style. That is - giant portions, thick noodles, and a rich broth. But they aren’t part of the official Jiro family.
Ramen Jiro Mita Honten - What Makes It Special?
Ramen Jiro Mita Honten (the flagship) is more than just the original - it’s sacred ground for Jiro fans. Located in Minato-ku, Tokyo, it’s a small, no-frills shop with just 13 counter seats. But the lines can stretch down the block, even before they open.
Inside, you’ll find a red counter, a slightly chaotic atmosphere, and if you’re lucky, the original founder’s presence. He's known to still drop in.
Exploring Tokyo’s wildest ramen shops? My Tokyo Ramen Guidebook goes even deeper - 100 shops, insider notes, and more! all my favorite shops across the city.
The pork chashu slices here aren't as fatty as other branches. But they are more intensely shoyu (soy sauce)-flavored.
My Personal Take on Ramen Jiro
I’ll be honest - my relationship with Ramen Jiro is complicated.
On one hand, it’s something every ramen head needs to try. The thick noodles are incredible, and the broth is dangerously addictive - saltiness and fattiness included.
On the other hand…I’m not a huge fan of the “walk on eggshells” feeling you sometimes get inside. The staff can be gruff, and the whole experience feels like a test if you’re not a regular.
I don’t go to Jiro often. But when I do, it’s usually one of the branches I’ve grown to like over the years - Kanda Jinbocho, or Meguro, for example.
Still, there’s something about Mita Honten that feels different. Even if it’s not my favorite branch, there’s a certain gravity to sitting at the original counter and digging into a bowl that started it all.
How to Order at Ramen Jiro (Including at Mita Honten)
Ordering at Jiro can be intimidating, especially for first-timers. Here’s a breakdown to help you avoid missteps:
Buy a Plastic Ticket
As you wait in line, you’ll eventually get to a ticket machine. Cash in, push the button for you ramen. We'd recommend the “ Small Ramen” (小ラーメン), or “Sho Butairi Ramen” (小豚入りラーメン), which includes extra pork. Trust us, the "small" portion is plenty.
Wait for Your Seat
Staff will guide you when and where to sit. Don’t rush this. They run a tight ship.
Be Ready for “The Call”
Just before your bowl is served, the staff will look at you and ask something like, “Ninniku iremasu ka?” (Do you want garlic?)
This is your cue to customize the free toppings by uttering the below words:
"Yasai" - Extra veggies (bean sprouts + cabbage)
"Ninniku" - Raw minced garlic
"Abura" - Pork back fat
"Karame" - Extra seasoning (tare)
You can even say:
“Ninniku” (just garlic)
“Yasai Mashi” (extra veggies)
“Yasai Mashi Mashi” (a mountain of veg)
“Zenbu Mashi” (everything extra - be careful!)
If you want to skip toppings: say “Ninniku nashi” (no garlic), or “Subete futsuu” (everything normal).
Tip: If it’s your first time, keep it simple. “Ninniku sukoshi” (a little garlic) is a safe bet.
Pro Tips for Eating at Ramen Jiro
Flip your bowl: Use your chopsticks to bring noodles to the top (known as “tenchi gaeshi”) to prevent sogginess.
Don’t linger: Finish quickly and leave. No chatting after.
Start small: You can ask for “men sukuname” (less noodles) when ordering, especially if you’re not sure you can finish. It's otherwise a lot - even the "small!"
Jiro in a Nutshell
Ramen Jiro isn’t for everyone - and that’s the point. It's extreme. It’s loud. It’s rough around the edges. And yet, it’s one of the most iconic ramen experiences in Japan.
If you’re a ramen lover, you owe it to yourself to visit Mita Honten at least once. Just don’t expect a typical bowl of ramen. Expect a challenge. A little chaos.
And if you survive the mountain of noodles and walk out into the Tokyo streets full and victorious - you’ll understand why Ramen Jiro has earned its cult status.
Looking to explore Japan beyond ramen? Check out Japan Food Travels — our travel brand dedicated to food-centered journeys around the country.
