Japan is home to countless types of ramen, each with its own unique flavours and ingredients based on regional traditions.
Traveling across Japan, you’ll discover amazing ramen varieties.
From the rich, creamy tonkotsu broth in Fukuoka to the miso-based ramen in Hokkaido, each region offers something unique.
Japan has over 50 regional ramen styles.
Each one shows a tasty part of local culture and tastes.
When you visit Japan, trying different regional ramen styles should be at the top of your food bucket list.
The four major types are categorised by their tare (base flavour): shio (salt), shoyu (soy sauce), miso, and tonkotsu (pork bone).
Each region puts its special spin on ramen.
They use different noodle textures, toppings, and cooking methods.
These unique touches make their ramen stand out.
Here is our list of the best ramen in Japan.
Want to try the best ramen in Japan without travelling all over the country?
Sapporo Miso Ramen
Hailing from the cold northern city of Sapporo in Hokkaido, miso ramen is a hearty, flavourful option perfect for warming you up.
This rich style features a broth made with miso paste, giving it a complex, savoury taste.
Sapporo’s version is special because of its butter and corn toppings.
They add sweetness and creaminess, balancing the strong miso flavor.
You’ll often find it topped with bean sprouts, garlic, and slices of char siu pork.
Miso ramen is incredibly popular with locals.
Sapporo has two special ramen spots: Ganso Ramen Yokocho and Ramen Yokocho.
Here, you can try various versions from different shops.
Hakata Tonkotsu Ramen
Hakata ramen, from modern-day Fukuoka, is famous for its rich tonkotsu broth.
This creamy soup is made by boiling pork bones at high temperatures until they break down completely.
What makes Hakata ramen special is that it took the original tonkotsu style to new heights.
You’ll notice the noodles are quite different.
They’re very thin and straight, often served firm or “al dente.”
If you’re still hungry after finishing your bowl, you can order “kaedama”.
This is an extra serving of noodles to add to your remaining broth.
The toppings are usually simple: sliced pork, green onions, and sometimes pickled ginger or spicy mustard greens.
Tokyo Shoyu Ramen
Tokyo’s iconic shoyu ramen features a clear, brown broth made from soy sauce and chicken or seafood stock.
It’s lighter than many other styles, making it perfect for lunch without feeling too heavy.
The noodles are typically thin and curly, complementing the delicate broth.
Common toppings include sliced chashu pork, nori seaweed, menma (bamboo shoots), and a soft-boiled egg.
You’ll find this style all over Tokyo, but the best shops often have queues forming before they even open.
Many people in Tokyo see this as the true ramen style. It captures the essence of Japanese comfort food.
Kyoto Tantanmen Ramen
Kyoto Tantanmen is a fiery version of ramen that packs a serious punch.
This regional style is inspired by Chinese Sichuan cuisine but adds a unique Japanese twist.
You’ll find your bowl filled with thin noodles swimming in a spicy sesame and chilli oil broth.
The characteristic red colour comes from the generous amount of chilli paste used in the preparation.
Most versions feature minced pork that’s been stir-fried with more spices, adding texture and flavour to each bite.
Kyoto Tantanmen usually has bok choy, spring onions, and sometimes bean sprouts on top.
If you love spicy food, this bold Kyoto speciality is a must-try during your ramen adventures.
Kurume Ramen
Kurume ramen is actually the original style of Kyushu ramen and predates the now-famous Hakata tonkotsu ramen.
You’ll find this style in Kurume City in the Fukuoka Prefecture.
The broth is where Kurume ramen truly shines.
It features a rich tonkotsu (pork bone) base that’s simmered for hours until it becomes cloudy and full of flavour.
What makes Kurume ramen special is its balanced approach.
While still hearty, it’s often less intense than its Hakata cousin.
The noodles are typically thin and firm, perfect for soaking up that delicious broth.
If you’re touring Japan’s regional ramen styles, Kurume deserves a spot on your must-try list!
Kitakata Ramen
Kitakata ramen comes from Fukushima Prefecture and stands out for its distinctive noodles.
Unlike other styles, these noodles are flat, wide, and curly with a wonderful chewy texture.
The broth is what makes this ramen truly special.
It’s a light, clear soy-based broth that gets its gentle flavour from pork bones and dried sardines (niboshi).
The result is delicate yet satisfying.
You’ll typically find this ramen topped with char siu pork, bamboo shoots, and green onions.
Many locals enjoy Kitakata ramen for breakfast, making it a morning staple in its hometown.
Hiroshima Tsukemen
Hiroshima Tsukemen offers a unique twist on traditional ramen.
Tsukemen is different from regular ramen.
Instead of noodles swimming in broth, it offers thick, chilled noodles.
You dip these noodles into a separate bowl of concentrated sauce.
The dipping sauce in Hiroshima Tsukemen typically features a rich pork and fish base with a tangy kick.
You’ll notice it’s thicker and more flavourful than normal ramen broth.
What makes Hiroshima’s version special is the addition of local ingredients like oysters or citrus.
Some shops add spicy elements to complement the cool noodles.
When eating, you dip small portions of noodles into the sauce before slurping.
It’s especially refreshing during hot summer months!
Kagoshima Black Ramen
Kagoshima Black Ramen stands out with its distinctive dark broth that gets its colour from black sesame and garlic oil.
This regional speciality from southern Japan has a rich, slightly sweet pork-based soup.
The noodles are typically straight and firm, standing up well to the robust broth.
You’ll find they’re often topped with sliced pork, green onions, and sometimes a soft-boiled egg.
What makes this ramen unique is its deep, complex flavour profile.
The locals in Kagoshima take pride in their version of black ramen, which differs from Toyama’s black ramen in its sesame-forward taste.
And it’s the Toyama version that we will look at last.
Toyama Black Ramen
Toyama Black Ramen stands out with its striking appearance.
The broth is jet-black.
It’s made from a rich mixture of dark soy sauce, chicken and fish stock, and pork.
This hearty ramen comes from Toyama prefecture.
It offers a bold, salty flavour that’s quite different from other regional styles.
When you try it, you’ll notice the strong taste that locals have come to love.
If you’re feeling adventurous during your Japan travels, this unique black ramen is worth seeking out.
The dark colour might surprise you at first, but the savoury depth makes it a memorable bowl.
