新宿の最高のラーメン：観光客向けの罠ではなく、本物の味
[Music] With over 200 ramen shops in Shinjuku alone, how do you know which one’s the best? And I’m not talking about the 3-hour long lines and Instagram real virality fame. I’m talking about the real deal change your life type of ramen. In this video, we’re exploring the ramen scene in Shinjuku and skipping the tourist traps that are everywhere in this part of the city. And you probably haven’t seen these places on social media. So, know you’re on. You deserve better. At the end of this video, I’ll give you my verdict of the best ramen in Shinjjuku, so you know exactly which one to try during your next trip to Tokyo. [Music] Yes, we are in Kabuki Cho, but no, we aren’t going to eat ramen here. We’re actually going to go around this area just a little bit to find the best ramen that I know you’re going to love. [Music] Now we’re headed for our first ramen spot called Ichi Kakuya, which is a place that has pork ramen. And not like tonkatu that’s all over Shinjjuku. This place is going to be notable and a lot different than what you might expect. So we just got our first bowl of ramen in Shinjuku, and I am already excited. Not only just how the place is set up, this small little ramen shop, the menu is on the vendetting machine where you put your money in, you get a little ticket, you give that to the ramen chef. He’s going to put together your bowl of ramen. And this is like a pork ramen that is a little bit unconventional. It’s not like a normal tonkatu. So, there is some like cooked bok choy in there, slices of pork topped with green onions with chili oil. And I got the showyu soy sauce. My wife got the shio salt ramen. Let’s take our first sips of this broth first. [Music] I can’t believe it. So, this is like so good. There’s just so much flavor in that. And I saw him put like a big ladle of like chicken fat in there, too, which adds a nice another dimension of richness without being too heavy. The broth just coating the noodles. Oh, so so exciting. Blow off your noodles first. All right, big bites first. [Music] I can’t tell you how great this is. Words cannot truly express it right now. I’m just going to take a bite of these green onions with the chili oil. [Music] God, what am I eating right now? It It is magical. This is a magical bowl of ramen. Lots of pork, lots of richness. The green onions add a great perfect contrast. [Applause] Where has this been all my life? All right, we’re going to try some of this pork now. This pork here. [Music] Oh, sliced really thin. Falls apart. Melts in your mouth. Wonderful. All right, I’m going to try my wife’s shield to see how that differs. The sauce feel like the broth is a little thicker. Let’s see. Oh, I can taste that chicken fat so much more. That is like intense. And out of both of them, I think I like my show you better. It has a little bit of an added dimension that I really like. I sound so sophisticated. This is like way better than any tonkatu. I’m telling you, like this is this is what you want to get. This is a next level. It’s like you’re graduating from ramen college and this is what you want to get. You know, you you tried some of the basics and then you try something like this and you’re like, I just can’t believe this. I I’m missing it my whole life. These like sauteed box greens of some kind. slightly bitter, but a great compliment. Everything just adds another dimension. That’s what you want. I feel like this is a bowl of ramen I could easily eat every single day and never get tired of cuz it’s rich but not too heavy. It just screams balance in all the right ways. And I know this looked good, but our next spot is going to be completely different. It’s going to be a certain type of dipping ramen that I don’t think you’ve ever seen before because I have never seen this before. [Music] We’re headed to our next ramen spot where we’re going to get succe. And the restaurant is called Inos. And Inos is known for this unique style of sukaymen where they have noodles in different types of sauces. It’s the noodles lay in like this bed of like kelp water. And it’s a very unique style that I haven’t seen very much in Tokyo, let alone Shinjuku. So, I’m really excited. I’ve never had this before. And with all the different types of sauces that you can have for dipping, I think this experience will be at the top of the list for sure. We’ve got our seats and this is much this is a much nicer like ramen shop than a lot of places we were going to and places that we’ve gone in other videos. There are uh stuffed tables along the side and you also have the normal bar seating counter. So there’s like 20 some people can sit here no problem compared to a lot of ramen restaurants where it’s like maybe like 6 to 10. So, here we have a little more space to breathe, which is nice. Very excited. Now, got all of our noodles, all the dipping sauces, and we are going to start digging in. First, I’m going to try the noodles by themselves. It’s sitting in like this normal type of like kelp water just to kind of like add and infuse some flavors to the noodles. Let’s see it. [Music] Those noodles are really freaking good. They have a nice chew. I could easily eat a bowl of noodles just by themselves. I don’t even need any of the dipping sauces. And now, let’s try some of this like roasted pork or beef. I don’t know. Let’s see. [Music] That tastes like roast beef today. So, dealing sliced roast beef. And now let’s try some of this big one here. This one has like all the con kelp conu hot zucchin in there. See, we’ve got a lot of green onions floating around in there. [Music] What the heck? I mean, has like this gentle seaweed kind of like oceany kind of flavor. Lots of green onion. That is just it’s a good soup in of itself. Now, we’re going into the the Tokyo style sauce. Let’s see here. [Music] That’s like slightly sour, salty. That soy comes through. Has a nice taste of pork in there. What is this world? What do you think? My wife is loving this so much. I’ve only tried two, but so far so good. So far so good. All right. Now we’re going to do the soy milk tonan sauce. Do a little quick dip. Mix around. Look at that. Nicely coated noodles. [Music] So the first two were hot. The soy milk ton is chilled. Wow. What a good way to cool things down. Now into the daicon with some mushrooms. The daicon’s kind of like got this really kind of slimy kind of consistency. Looks like [Music] that is bright and sick. There’s got to be some yuzu in there or something. Perfect. Everything is so good. I like the Tokyo one a lot. Like the umami kind of like lingers on the tongue and I can just like drink this like a normal soup. I put this in my coffee mug every day. Man, really sharp flavor on the tongue too, which is perfect for dipping noodles. The uh soy milk tonan men is smooth, mellow. It brings some structure to the noodles without adding a lot of heaviness. It’s a nice extremely great contrast to the other two. And then the daicon is a bit refreshing. Just completely different. Like they’re all have their own unique identities. And I’m loving every single second of this. Now’s your time to practice your slurp. Okay. And don’t be scared of the slurp. The slurp helps you kind of like inhale the noodles to get them all in there. And all the juice is kind of like flying around your mouth and your tongue all at the same time. And you can taste it so much better. And it’s pretty fun, I think. And then all around me, I just hear the the slurp slurp slurps. [Music] The ton then has like a little bit of pork at the bottom. The tonton sauce. You see all that like pork and stuff at the bottom. Nice little surprise for us. When you go to like a souk place with the really intense thick broths, sometimes it just becomes too much. And here with all the different bites, trust me, this this one that you can’t get tired of kombu soup by itself with the noodles. If you don’t want to do all of this, this is good enough. And this right here, I think it’s 1,200 yen for just came in with with the komboo, not with all the three sauces. If these noodles look good and you would definitely try these when you’re in Shinjuku, please hit that like and subscribe button for me. [Music] For our next ramen spot, we’re going to get some chicken ramen. And I know we usually think of pork, the thick pork broth, but this is going to be a little different. I think the different uh flavor profile is going to be really good and something that’ll kind of round out this whole video of really great ramen in Shinjuku. [Music] So, we’re in our final spot for ramen in Shinjuku, and we’re finishing off with some uh chicken ramen, Shio style. We got two different kinds. We got the recommended one, which looks like has a thicker broth, and then their normal uh number one seller, Shio Ramen. So, we’re going to try both here. It looks like there’s a lot of meat on top. Different types of cuts of like some chicken here. Different thin slices. We got some wontons. We got an egg in here, too. So, a lot going on in this soup. Let’s try the broth first. Really thick broth, man. It’s like almost like it’s like like syrup. Let’s try this. That is delicious. And the thing is it’s not like overly chickeny though. There’s a really good balance there. What do you think of yours, babe? You like yours? Wait, she’s liking hers. Let’s see. I’m going to try some of her soup, her broth, real quick. So, she got the normal. She got the normal shia. Let’s see. Oh, yeah. Very good. Very different. Mine tastes a lot more chickeny with this really thick broth. We’re trying our first big slurp of noodles here. Oh man, that is just fantastic. That coats the noodles really well. And I’m liking these thin noodles, too. These aren’t like the big thick chewy noodles we associate with a lot of ramens, but this is like a great way for especially for this one. So, more sauce gets on the outside of those noodles. with it being this thick. Really nice. We’re going to try one of these wontons here. Look at this guy. A lot of wrapper on there. A little bit of meat. [Music] I don’t know what’s in there, but it’s good. And now we’re going to try some meat. Some of the thin slices of chicken that they have. Let’s see here. This guy. M. That’s a little smoky. Oh, that’s pork. It’s like each one is just a little bit different from the other ones. Oh, yeah. That is like a really nice runny yolk on this egg. Eggs in Japan are just so much better than in the United States. Hands down. There’s no competition. What’s nice, too, out of all the places we’ve been to for ramen, we’ve been like the only tourists in there. That’s what I like to see. It’s kind of nice when you’re like only tourists. It means you kind of find like these ramen spots like hidden throughout a very popular area. My wife has splatters like all over her bib. I don’t know if you can see it in there. Look at all that. Look at all this. Sometimes like you just want a break from all the intense pork ramens that are out there. And this right here is a is a really good a good way to give yourself a good break without sacrificing on like flavor. or um unuousness in the ramen because it’s very very very flavorful. I like mine better. Yours more it’s much more intense. So it’s like it’s like a chicken gravy. It is. Coming up next, I’ll be telling you my verdict of my favorite bowl of ramen here in Shinjuku. Well, that was amazing. All the ramens had their own unique approach, different flavors, and I loved every single one of them. But there can only be one one winner of the best ramen in Shinjjuku. For me, it’s got to be Ichi Kakuya. The the pork broth was so unbelievable. Had a great depth and richness, and the shaved leaks with chili oil was superb. I haven’t had anything quite like that in Tokyo, and I loved every single bite. Thank you so much for watching and I hope this helps you the next time you’re in Shinjuku Tokyo.
If you’re hunting for the best ramen in Shinjuku, this is the video to watch. I hit three incredible ramen spots across Tokyo’s Shinjuku, from rich, creamy tonkotsu to perfectly balanced tsukemen, and every single bowl will make your stomach yearn for more. 🤤
Forget the tourist traps, this Shinjuku Food Guide takes you straight to where locals actually eat. Whether you’re planning your own Shinjuku food tour or just craving authentic Shinjuku Ramen, these are the spots you’ll want pinned for your next Japan trip.
📍 Location Featured
🌶️🍜 Ramen Ichikura-ya
Ramen Ichikura-ya in Hyakunincho offers a cozy and welcoming spot for a rich, flavorful bowl of Yokohama-style pork broth ramen. It’s close to Okubo Station, easy to drop in, and you can customize your noodles and broth to suit your taste. Simple, satisfying, and comforting.
Address : 1 Chome-23-3 Hyakunincho, 新宿区 Shinjuku City, Tokyo 169-0073, Japan
🥛🍜 Inose Ramen
Inose Ramen in Yoyogi is a small, relaxed shop known for its carefully made bowls, especially their flavorful tsukemen. The broth has depth without being too heavy, and the noodles have a nice, hearty texture. It feels like a quiet, thoughtful spot where the focus is simply on good ramen.
Address: Japan, 〒151-0053 Tokyo, Shibuya, Yoyogi, 2 Chome−20−19 新宿東洋ビル 102
🐓🍜 Menya Sho Honten
Menya Sho Honten in Nishishinjuku is known for its clean, flavorful chicken-based ramen, especially the shio style that tastes balanced and comforting. The shop feels calm and focused, with counter seating and an easy ticket machine system. It’s a great choice when you want a thoughtful bowl that’s simple but memorable.
Address: 7 Chome-22-34 Nishishinjuku, Shinjuku City, Tokyo 160-0023, Japan
🕒 TIMESTAMPS:
00:00 Intro : Ramen In Shinjuku
01:00 Ichikura- ya
04:52 Inose Ramen
10:44 Menya Sho Honten
14:41 The Results! Which One Is My Favorite??
———————————————————————————————
FOLLOW ME 👇
🔥 Instagram: https://www.instagram.com/nomadicfoodist/
———————————————————————————————