Sakurajosui Funakoshi – Meaty Shio Ramen in Tokyo

Sakurajosui Funakoshi (桜上水 船越) is a small ramen shop tucked away in a quieter part of Tokyo. But it’s quickly earned a reputation among ramen fans. I stopped by for their signature shio ramen, and there’s a lot to appreciate if you’re into a meatier, more punchy take on this usually cleaner style.

It’s still a relatively new shop, but it’s already made a splash. It's earned multiple awards and gotten plenty of buzz. The owner trained at the highly respected Watanabe, and you can tell there’s real pedigree behind the bowl.

Sakurajosui Funakoshi - Shio Ramen Soup and Toppings

While many shio ramen bowls go the light-and-clear route, Funakoshi delivers a punchy, oily soup that clings to your lips. It leans pork-first, with fish flavors in the background and a touch of beef added for extra depth.

The added meatiness comes from a trio oil blend floating on top—pork, chicken, and beef fat—layered and rich. But balanced against all that richness are some smart toppings: the komatsuna greens offer a clean, bitter contrast, while a generous sprinkling of negi (spring onions) adds both sweetness and sharpness.

If you're going for dumplings, the Wantanmen comes stacked with juicy, well-seasoned wontons. But for the full experience, the Tokusei bowl is the best of all worlds: several slices of chashu pork (from different cuts), those same juicy dumplings, and half a seasoned egg to round it all out.

Noodles by Mikawaya Seimen – Frizzy and Hand-Pressed

The noodles here are made by Mikawaya Seimen, one of Japan’s most respected noodle makers. They’re fatter than what you’d typically find in a shio ramen, with a frizzy, hand-pressed texture that gives them a satisfying chew. They also grip the rich, oily soup beautifully.

Think Yomezawa-style noodles—but a little thicker and bolder.

Atmosphere and Wait Time

The shop is on the smaller side, but the staff are warm and welcoming. I waited about 20 minutes (on a weekday), which isn’t bad at all for a popular Tokyo ramen shop.

And given the quiet, residential setting, the whole experience felt relaxed and unhurried.

Final Thoughts – A Heavy-Hitting Shio Worth the Visit

If you’re expecting a super light, ultra-clean shio ramen, Sakurajosui Funakoshi will throw you a tasty curveball. This is a meaty, slightly funky bowl, defined by its rich trio-oil base and bold broth.

With noodles from Mikawaya Seimen, a pedigree from Watanabe, and a growing reputation, Funakoshi is quietly making noise in Tokyo’s ramen scene.

Map Link

Curious about exploring Japan beyond ramen? Our travel brand Japan Food Travels covers food itineraries, hidden gems, and regional dining across Japan.