5 AM Ramen is your comprehensive guide to ramen in Tokyo and across Japan. For the love of ramen!
Tsuchinotomi Ramen Yokohama Tucked a few minutes from Sakuragicho Station, in the middle of Noge's tangle of izakayas, sits a ramen shop with one of the more unusual names in Japan: 己巳, or Tsuchinotomi. It's a zodiac reference — one of the sixty combinations in the old Japanese calendar, associated with good fortune and new beginnings. Fitting, because their ramen is built to feel refined rather…
A firsthand review of Bone Daddies in London — the Yuzu Tonkotsu and Kani Tonkotsu bowls, and why this chain stands out in London's tonkotsu-heavy ramen scene.
A review of Duramentei in Kameido, Tokyo — the Yakumo-trained ramen shop carrying on its mentor's white and black shoyu ramen and signature wontons.
Grew up eating ramen in Tokyo — it took years to actually learn how to taste it. A real framework: broth first, condiments later, plus the tsukemen twist most people get wrong.
Matsuo Seibaku boils its noodles in a pressure cooker — twice. A look at the ramen tsukemen at this shop from a Hirai alum.
Mensho has finally made it to Hawaii. A first look at the Kapolei location, including the signature truffle chicken ramen, clam butter shio, and abura soba.
Gion Duck Noodles has landed in Asakusa. Here's how the Tokyo branch compares to the original Kyoto shop that helped put duck ramen on the map.
A review of Menya Sugo Tori no Toriko in Shimbashi — the tsukemen group’s new chicken paitan ramen shop, its fiery aka bowl, and its standout ginger foam.
Grew up in Tokyo eating ramen before it was cool. A local's guide to Tokyo ramen etiquette — ordering systems, slurping, and what tourists actually need to know.
A firsthand review of Dashito Komugino Kanousei in Osaka's Namba area — a modern ramen shop that surprised me.
Tokyo Ramen Kaika in Nakano carries the soul of the late Motsuke — fish-forward chuukasoba and a tantanmen with real heat.
Tsukemen Back to Back is Ramen Break Beats’ new dipping ramen shop in Musashikoyama, Tokyo.
Mendokoro Shirokuro serves some of Tokyo's finest shellfish ramen: clam and mussel shio ramen.
Ramen Kuon in Osaka's Semba district serves an exceptional shio soba built on a triple broth of black chicken, clams, and sardines. Michelin Bib Gourmand, reservations via TableCheck.
Ramen Miuraya in Kanamachi is one of Tokyo's most talked-about ie-kei spots, run by the former top man at Musashiya. Rich, salty tonkotsu-shoyu with a punchy edge that breaks from its lineage.
Mugyu Vol. 2 in Kyoto builds every ramen bowl around purebred Nagoya Cochin chicken — two broth styles.
Toranomon Hills ramen options are thin on the ground — but Jikaseimen Robinson is the real deal.
Sousakumen Hitosuji is one of Tokyo’s most exciting ramen openings in recent years. Here’s what to order.
Tokyo spicy ramen goes way beyond hot. From numbing tantanmen to mapo tofu ramen and soupless chili-oil bowls, here are 10 of the best spicy bowls in the city.
Ginza Ton Box brings refined pork ramen to Ginza, from the team behind the acclaimed Toybox. Light soy seasoning, silky pork back fat broth, and a prime location.
Shishimaru near Nagoya Station serves one of the most unique lobster ramen bowls in Japan — a sweet, frothy ramen.