The Tokyo's Top 10 Ramen Restaurants Chosen by Ramen Experts in Japan

Ranked as No.35 in Japan is Hanabi in Shinjuku. It is one branch of ramen restaurant chain based in Nagoya. It offers original menu, Taiwan mazesoba. Though the name is topped with Taiwan, it's based on spicy Taiwan ramen originated in Nagoya area not Taiwan. Mazesoba is not served with typical soup but with tangy sauce, spicy minced meat and other toppings. Thick noodles twine well with thick sauce. Various arranged menu are also popular among regulars.

No.32 is Kuroki. The chef who used to worked at Japanese restaurants is particular about the broth. For shio or salt ramen, he uses soup made of chicken and fish stock seasoned with a variety of salts. For miso ramen, he prepare soup with pork bone and chicken born stock seasoned with sesame and almond. It serves limited menu with seasonal ingredients as well. Refined savor for ramen dishes can be tasted at reasonable price.

Kagami, No.32, in Ginza is so popular that it always has people lined up. Newly rated by Michelin as bib gourmand- a restaurant offering good food at moderate prices- in 2016.　The thick, creamy white soup similar to the Chinese baitang is their specialty. The seasonally changing toppings are elegant in terms of selection and decoration. Say, roast-beef is usually not on the topping list at ramen restaurants. Kagari's ramen is best value in all aspects.

Listed as No.20 by Ramen walker and recognized as bib gourmand by Michelin in 2016 is Konjiki Hototogisu. Its ramen is worth visiting for its very unique recipe. Simple and light soup is mainly based on the clam stock with a hint of fish and pork bones broth. The ramen is free from any chemical ingredients and goes well with fine noodles made of stone-mill-ground flour.

Ranked as No.13 by Ramen Walker, Sora-no-iro in Kojimachi is also regarded as bib gourmand by Michelin in 2016 continuously. The dishes are made of vegetables. No animal protein is included in noodles, soup, nor toppings. Their healthy dishes are loved by women who are health and calorie conscious. They serve three seasonal noodles with original recipe. You can fill your stomach under 1,000yen.

Hayama in Ushigome-yanagicho is ranked as No.9 in Japan. The specialty in this small restaurant is the curly and chewy noodles. The hand-made noodles are actually finished with chef's hands after orders are placed. It offers shoyu ramen only. The fish based soup is made of natural ingredients and heart-warming as well as its hearty owner.

Yamaguchi in Nishi-Waseda is ranked as No.7 by Ramen walker. The chef has strong preferences about ingredients. The noodles are produced in Kyoto under his instruction. He makes the broth of several brands of chickens and takes out the best flavor of ingredients. The gold soup of Yamaguchi has strong but mouthwatering chicken flavor. It tastes simple but you cannot stop finishing up.

Takano, No.4 in Japan by Ramen Walker is also recognized as bib gourmand by Michelin. All ingredients including chewy noodles are domestic products since its establishment in 1996. The soup based on high-quality chickens and fish is perfectly balanced. The owner of this homey restaurant wants to serve dishes that guests can eat at ease. Price ranges from 700yen.