Ramen Jiro (Original)
Ramen Jiro

Ramen Jiro opened in 1968 near Keio University. Fifty years later, hungry students and fans still brave the queues and time-worn interior for manly portions of Ramen Jiro. The faithful return because the shop kick-started the Ramen Jiro trend – and all of Tokyo’s other 30-plus Ramen Jiros are descended from it in some way. Thick noodles, chunks of fatty pork, a mound of cabbage and bean sprouts are enhanced with garlic and karame, a special soy sauce-based seasoning, to create the classic dish. The bread flour noodles are coarser than normal ramen, in diameter and uniformity, and the pork stock is fatty but lighter than a Fukuoka-style tonkotsu broth.  At the original shop, with its red Formica counter, a row of bar stools and antique meal ticket vending machine, Ramen Jiro creator Takumi Yamada cues up piles of ingredients and trains apprentices, who go on to open branches around greater Tokyo.

Japan, 〒160-0021 Tōkyō-to, Shinjuku City, Kabukichō, 2-chōme−37−5 日新ビル 1F
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Opening times
Mon: 11:30 am - 3:00 am
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