Waka Ramen in Kita Shinagawa – Chicken-Forward Bowls with a Twist
- Frank
- 2 days ago
- 2 min read
Waka Ramen Kita Shinagawa (中華そば 和渦 TOKYO) is one of those Tokyo ramen shops that feels tucked away but is well worth seeking out. You’ll find it perched on the second floor of a quiet building in Kita Shinagawa, above a sleepy residential street.
Inside, it’s bright and inviting. There are lime green seats, the interior is sunny, and the staff are friendly. It’s the kind of ramen shop you want to come back to.
I've tried their signature shoyu ramen and shio tsukemen. In short, both bowls delivered.
Shoyu Ramen at Waka – Chicken-First, Sweet, and Silky
The shoyu ramen at Waka leans heavily into a chicken-forward broth. It's layered with a sweetness that reminded me of Nakiryu’s shoyu ramen (and similar bowls). But it's dialed down just a touch.
The broth is light but silky, thanks to Yamamizu jidori chicken and Iwachu pork. Dried shellfish adds a subtle seafood spark alongside the meatiness.
The tare (seasoning) is serious business—a blend of five different soy sauces, all built on a base of raw soy sauce from Wakayama Prefecture. This gives the soup a mellow but complex backbone.
The soft house-made noodles soak up the broth nicely. The toppings are carefully curated and a step above:
Thin-cut green negi (spring onions) for brightness
Various cuts of chicken and pork chashu, including pork done sous-vide and chicken thigh grilled yakitori-style
Pork and shrimp dumplings, delicate and juicy—easily better than your average ramen shop dumplings
Shio Tsukemen at Waka – Syrupy Chicken Brightness with a Funky Edge
The shio tsukemen was another standout.
The broth has that signature Waka syrupy, chicken-forward richness, but without being overly salty. The shio tare, made from a blend of scallop extract, clams, and Okinawa sea salt, gives the soup a gentle seafood-driven brightness.
But taste the soup on its own, and you pick up a funky depth. This is from the Iwachu pork woven into the base.
The thin noodles are served in a bath of kelp water, giving them a slightly slick texture and a delicate, oceanic aroma. To mix things up mid-meal, Waka offers umeboshi paste, a citrusy yuzu sauce, and seaweed. Each adds a refreshing contrast to the richness.
Final Thoughts on Waka Ramen Kita Shinagawa
Waka Ramen Kita Shinagawa doesn’t shout for attention, but it deserves it. Between the layered broths, standout toppings, and their attention to every detail, this is a ramen shop quietly doing everything right.
It might not be the flashiest ramen spot in Tokyo, but it’s exactly the kind of place serious ramen fans will want on their radar. I’ll definitely be back!
