The World’s 100 Best Ramen Shops

A Japanese ramen restaurant near the station in Edinburgh, with a small ground-floor shop and all seating in the basement below. Staff greet diners in Japanese, and the thick tonkotsu broth, in-house noodles and tender pork belly draw comparisons with ramen in Japan.

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A small Japanese-style ramen shop with a counter facing the kitchen and a few tables, serving a short menu of tonkotsu, tsukemen and vegan shiitake ramen. Noodles are made in house, chashu is torched, and staff greet diners with "irasshaimase".

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Iekei ramen shop near Kamihoshikawa Station in Yokohama, serving tonkotsu shoyu ramen with Sakai Seimen noodles at a 12-seat counter. Long queues form before opening, and the taste and service have changed since new staff took over in 2026.

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A ramen shop in Łódź with an open kitchen ringed by a counter, serving classic broths alongside specialty bowls such as K-ramen, pistachio ramen and Ebi Kosho. The grill fills the room with smoke, and lines form at the door most days.

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A small Japanese-run ramen shop near Parkweg metro in Schiedam, serving tonkotsu in soy, salt and miso versions. Noodles are made in-house from windmill-ground flour, and the chashu is thick-cut and lightly torched.

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A small Japanese-style ramen bar in Hollerich serving tonkotsu, miso, shio, duck and vegan bowls alongside gyoza and Japanese drinks. Anime plays on a projector over a room decorated with manga and Gundam figures, and the queue runs through a QR-code digital waiting list.

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A pork-bone ramen bar in Salcedo Village, Makati, serving tonkotsu ramen, tsukemen and gyoza. Diners sit at a counter wrapped around the open kitchen, and the thick, rich broth wins regulars but tires some eaters halfway through.

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A narrow, counter-only ramen shop in Minami-Senba, run by one owner who cooks and serves alone. Its broth is simmered from beef bones, served salt-based with thin noodles, beef tendon and soft-boiled egg.

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A small ramen counter in central Budapest with about nine seats around an open kitchen, where cooks prepare each bowl in front of diners. Guests build their own ramen on an order sheet, picking broth, protein, spice level and toppings.

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A small ramen shop in Takayama serving bowls built on Hida beef and Hida Jidori chicken. Its rich beef bone white broth differs from the light soy-based Takayama ramen found elsewhere in town.

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Small ramen shop in Brussels serving Iekei-style pork broth bowls with homemade noodles, plus chicken salt and vegetarian options. The broth cooks for two days, and staff hand out menus, drinks and blankets to the queue outside.

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A small ramen shop in central Alicante serving miso, tonkotsu, shoyu, vegetarian and brothless bowls, with starters like takoyaki and gyoza. It takes no reservations, and queues form outside before opening for low-priced, generous bowls.

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A tonkotsu ramen shop on Route 170 in Habikino, run by a married couple and serving Nagahama-style bowls since 1992. Its thick pork bone broth carries little odor, and self-service oden simmers by the counter.

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Small counter ramen shop in East Village mall, run by a single chef who cooks, serves and cleans. Shio, tonkotsu and shoyu bowls each come with their own noodles, and the shio bowl carries aburi-charred pork belly chashu.

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A small ramen shop in the Tenderloin serving creamy chicken toripaitan and a long list of vegan bowls. Its broths run thick, rich and garlic-heavy, led by the GKO garlic bowl, and the line outside often lasts an hour.

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A ramen shop in Kyoto serving super rich tonkotsu made only from pork bones and water, alongside chicken paitan. The thick, bone-powder broth carries no gamey smell, and bowls come heavily covered in char siu.

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A small family-run ramen shop in Kyoto serving beef bone ramen topped with thin slices of Matsusaka wagyu. Broth comes in Kyoto miso, salt or soy, with a set adding a wagyu sukiyaki rice bowl with egg yolk.

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A one-man tantanmen counter down a narrow alley in Gion, near Yasaka Shrine, with about seven seats. The owner cooks each bowl in front of diners, serving a sesame broth made without pork or animal products, with fried chicken that stays crisp in the soup.

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Ramen restaurant in Mesa serving creamy chicken toripaitan bowls with noodles made in house, which diners can watch being made. Bowls include a signature toripaitan topped with wagyu and a duck matcha ramen, in a small, cramped room.

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An Iekei ramen shop near Hakuraku Station in Yokohama, directly descended from Yoshimura-ya. Its smoked, oven-roasted char siu draws long lines, and whole blocks of it are sold for take-out.

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A small all-vegan ramen bar in Amsterdam serving soupy, saucy and dipping noodle bowls. The noodles are made fresh in-house, and the rich broths are built without meat, egg or fish.

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A long-running Iekei ramen shop between Minami-Ota and Koganecho stations in Yokohama, open late into the night. Its pork bone soup is milder than most Iekei bowls, and grated yam appears as a topping and in rice bowls.

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A small izakaya-style ramen shop in Madrid run by Japanese staff, serving tonkotsu ramen in shio, shoyu and miso versions. Each base comes with optional extra chashu, ajitama or both, and staff explain the menu in detail.

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A Jiro-style ramen shop near Inage station serving thick noodles under piled vegetables, garlic and fat. Its broth is heavily emulsified and rich in pork fat, and staff explain the free topping call to first-timers.

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Busy Oakland ramen shop serving rich chicken paitan bowls such as the Smoked Toripaitan and Garlic Knockout. A large share of the menu is vegan, and starters like enoki chips and daikon salad get as much attention as the ramen.

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Ramen bar on the Elandsgracht with an open kitchen, a dark minimalist room, starters, sake and cocktails. Bowls run from a rich, frothed tonkotsu to a lighter wagyu and duck shoyu with thin noodles, at prices above most ramen shops.

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A small ramen and gyoza shop in Langley serving chicken-based broth with a choice of black, white, red or miso soup bases. The noodles are thin and made in-house, and a Japanese mini market sits next door.

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A small ramen shop in a renovated old Kyoto house, serving chicken paitan ramen alongside vegan bowls. Diners remove their shoes and sit at tables on tatami, some up a steep, ladder-like staircase.

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A Jiro-style ramen counter in Kiryu serving tonkotsu shoyu bowls with thick, firm noodles and adjustable vegetables, garlic and fat. The emulsified pork bone soup is creamy rather than harsh, and the thick pork slices are seared with a burner before serving.

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Iekei ramen shop near Shin-Sugita Station, run as the first direct branch of Yoshimura-ya. It opens at 5 AM for morning ramen and serves a soy sauce and pork bone broth with smoky char siu and Sakai Seimen noodles.

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Ramen bar in the Mitsukoshi building in BGC, serving shio, shoyu, miso, tonkotsu and tantanmen bowls at a counter facing an open kitchen. The broth is thick and creamy, the chashu smoky and charred, and gyoza is the side most often ordered.

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A small niboshi ramen shop near Misato Chuo Station, serving thick cement-style dried sardine soup over firm thin noodles. The rich bowl is strongly bitter, a lighter broth sits alongside it, and side bowls of mixed noodles are a common add-on.

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A small counter shop in Kyoto serving one style of ramen alongside wagyu steak sets. The chicken-and-scallop broth carries truffle, and cooks sear and flambé the beef in front of diners in an open kitchen.

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A small Iekei-style tonkotsu ramen shop near Milk Kobo in Niseko, run by chef Joe and host Miho. Bowls come in shio, shoyu or miso, often topped with pickled Hokkaido alpine leek, in a wood-panelled room with resident dogs.

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A small counter-only Iekei ramen shop on Shin-Ome Kaido in Nishitokyo, serving pork bone and soy sauce broth with medium-thick noodles. Diners enter through numbered doors from the street, and a mini bowl and a cheap children's ramen are offered.

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Jiro-style ramen shop near Ebisucho Station serving thick noodles under bean sprouts, pork back fat and garlic in a soy sauce broth. Staff call out cheerfully and loud anime music plays, unlike the silent rooms of most Jiro-style shops.

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A small Jiro-style ramen counter near Shin-Sugita Station serving heavy bowls with a mild, non-emulsified soy broth. The owner asks "Would you like garlic?" gently, and the shop offers a 150g small size for those new to the style.

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Iekei ramen shop in Chiba run as a direct branch of Yoshimura-ya through Sugitaya in Yokohama. Bowls pair pork-bone and chicken broth with sharp soy sauce, chicken oil, Sakai Seimen noodles and smoked char siu, with firmness, richness and oil set to order.

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A chicken-broth ramen counter near Higobashi Station, the main store of the Zagin chain. Its tori soba comes in a frothy, potage-like white broth under a tall pile of fried burdock root, served in a dark, bar-like room by staff who greet every guest.

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A Japanese-run ramen shop in a strip of restaurants beside a Nerang service station, serving tonkotsu, shio, shoyu, miso and spicy bowls. The pork-bone broth is thick and long-simmered, and diners choose thin or standard noodles.

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A family-owned ramen lounge in Deep Ellum, behind an unmarked wooden door next to Angry Dog. It serves chicken-based broths, vegetarian bowls and monthly specials, with Japanese-speaking staff in a bar-like room.

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A six-seat counter shop near Takakura and Nijo streets in Kyoto serving ramen and tsukemen in a seafood and pork bone broth. The entrance has no sign, and diners choose standard or yuzu noodles with char siu, offal or wagyu.

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A ramen restaurant off I-45 in League City serving tonkotsu, miso and chicken bowls alongside sushi rolls and Korean dishes. The menu runs to Birria and Tex-Mex ramen, with vegan ramen, gyoza and Rocky Shrimp among the regular orders.

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An all-vegan ramen shop in Roma, Mexico City, serving tonkotsu-style bowls with seitan and soy toppings. Its crispy orange "chicken" is the bigger draw than the ramen, and service can be slow and uneven.

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A classic Iekei ramen shop in Chiba's Wakaba ward, run by a former Honmokuya cook and his wife. The pork bone and soy broth is milder than most Iekei bowls and comes filled to the brim and piping hot.

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A chicken paitan ramen shop in a residential part of Satsukigaoka Kita, Suita, with a small counter room. Each bowl's broth is emulsified into a froth, and three house vinegars sit on the counter for changing the flavor.

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A reservation-only ramen shop run by one owner inside a converted private house in a residential part of Nakagawa. Diners remove their shoes and eat at a small counter or on tatami, choosing among frothy chicken paitan, Japanese-style soy sauce and tantanmen.

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A small ramen shop in a converted Pizza Hut in Glen Burnie, serving tonkotsu, miso, shoyu and curry bowls. Noodles and broth are made in house, and a glass window shows the noodle machines at work.

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A ramen shop near Novena MRT serving pork and chicken broth bowls, gyoza and karaage. Its thick, creamy tonkotsu broth comes with thick chashu torched before serving, and diners choose noodle firmness.

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A small ramen shop in central Bielefeld serving tonkotsu, shoyu and spicy bowls, with gyoza and other sides. Each bowl arrives with a card explaining the dish, and the cramped room has a wooden counter, lanterns and anime figures.

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A small ramen restaurant in Córdoba serving Japanese-style bowls with onigiri, gyoza and desserts in a room decorated in Japanese style. The Naruto Uzumaki with chashu and soft egg and the black garlic ramen draw regulars, and portions run large.

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A small ramen bar in Copenhagen with four ramen bowls, starters and an open kitchen behind a counter. Bowls include shio with clam broth and basil, shoyu with mushroom paste, nduja miso and veggie, with tea pairings on the side.

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A tantanmen counter in Tenma, Osaka, run by one owner, serving white, black and red sesame bowls. Ramen orders come with free rice, kimchi and raw egg if nothing is left, and diners pay into a box by the door.

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A tsukemen counter in Nishinari, run by one chef, serving thick chewy noodles with a rich seafood and pork bone dipping broth. After the noodles, the chef adds dashi to the leftover broth, or serves curry-topped rice to mix into it.

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A small strip-mall ramen shop in Elgin serving tonkotsu, miso, Nagoya and vegetable ramen alongside rice bowls and curries. Portions are large, and spicy orders arrive with heavy, Sichuan-level heat.

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A ramen restaurant in Luxembourg serving homemade noodles, tonkotsu and chicken bowls, starters and desserts. Broth and noodles are refilled free, and counter seats face the chef cooking in the open kitchen.

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A Jiro-style ramen counter near Okubo Station, run by one owner who makes the thick noodles in-house. A small bowl carries 300g of noodles for 850 yen, and the owner keeps the room calmer than most Jiro-style shops.

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Small Kyoto ramen counter run by a few women, serving shio, shoyu and miso bowls from a numbered menu. Its seared, charred chashu draws long queues, mostly of foreign diners, and the broth is divisive.

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A ramen shop in Moriyama Ward serving Hida Takayama-style ramen from 6 AM to 2 PM. The jet-black soy sauce broth tastes lighter than it looks, served over thin curly noodles with thick char siu and bamboo shoots.

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Iekei ramen shop near Magome Station, run by an owner who trained at Suzukiya in Kamihoshikawa. Its pork bone and soy sauce broth is milder than most Iekei bowls, served with Sakai Seimen noodles and thick rolled char siu.

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An evening-only Ramen Jiro branch near the west exit of Matsudo Station, serving thick noodles, vegetables and pork in a heavy, salty broth. Its soup is strongly emulsified with pork fat, and the noodle portions run larger than at other Jiro shops.

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A small eight-seat counter shop near Namba run largely by one owner, serving ramen, tsukemen and abura soba late into the night. Its broth is a thick chicken paitan, closer to a sauce than a soup, and the char siu is torched.

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An all-vegan Japanese restaurant serving a set five-course menu built around ramen, with only the ramen flavour and drinks left to choose. Guests sit at a large communal table facing an open kitchen, and staff explain each dish.

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A miso ramen counter shop on Kotakibashi Street in Nishi-Shinjuku, run as an offshoot of the Nantsu-tei chain. Its thick pork bone and miso broth comes topped with black garlic oil, chili oil and wok-fried bean sprouts, and large portions cost nothing extra.

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A ramen restaurant on the second floor of the Japan Center mall in Japantown, serving Hakata tonkotsu, chicken paitan and tantanmen. Its rich, creamy tonkotsu broth comes over thin noodles with braised pork belly, and spice levels can be adjusted.

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A small ramen shop on the second floor of the Sundance Mall on Banff Avenue, serving tonkotsu-based bowls and Japanese sides. The signature Arashi broth is creamy with sesame, peanut and spice, and the menu carries several vegetarian ramens.

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Ramen shop in central Rotterdam serving tonkotsu, chicken, tan tan men and vegetarian bowls with sides such as karaage and takoyaki. The broth is thick and creamy, portions are large, and diners can watch the cooks in the open kitchen.

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A ramen shop and bar in a residential Springfield neighborhood, serving a short menu built around tonkotsu broth. The pork belly and shrimp rangoon are popular, but bowls are sometimes lukewarm, toppings are sometimes missing, and service is slow.

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A ramen restaurant in Cardiff serving tonkotsu, shoyu and Iekei-inspired bowls alongside small plates, with vegetarian and vegan ramen on a short menu. It also sells frozen ramen kits for home delivery, and service is uneven, with long waits for food.

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A small ramen shop near Akebonobashi Station serving beef bone and pork bone broths. The clear, light beef broth comes topped with roast beef and simmered beef tendon, with yuzu pepper on the side.

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A small tonkotsu ramen shop in downtown Vancouver, near the bike rental shops by Stanley Park, with a short menu of shoyu, miso, spicy miso, curry and vegetarian bowls. Thick, chewy, wavy noodles and a truffle ramen draw repeat visits.

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Fukuoka-style tonkotsu ramen shop on Robson Street with a queue outside at most hours. Diners fill out an order sheet in line, choosing broth richness, noodle firmness and thickness, and spice level, with vegan options and extra noodles available.

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Ramen restaurant on King William Street in downtown Hamilton serving traditional bowls alongside fusion ones such as a Khao Soi coconut curry ramen. Staff guide diners through gluten-free, vegan and allergy options, and anime plays on a projector over the dark room.

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A small ramen shop in Guatemala City with table service, an open kitchen and a menu of tonkotsu, shoyu, tantanmen and curry bowls. Guests return for the concentrated broth, soft-cooked eggs and staff who guide first-timers through the menu.

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Small ramen bar on the edge of Philadelphia's Chinatown with counter seating along an open kitchen and low stools at tables. Regulars return for the Terakawa signature bowl, Mayu with black garlic, tan tan, and tender chashu, with takoyaki and mini curry bowls on the side.

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A miso ramen shop in Sydney's CBD with mostly Japanese staff and a regular Japanese clientele. Cabbage, bean sprouts and minced pork are wok-fried before going into the bowl, which comes with thick chewy noodles and generous portions.

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Small ramen bar in Brighton's North Laine, run by a Japanese owner, serving tonkotsu, shoyu, miso and tsukemen bowls with gyoza, takoyaki and karaage. Bowls come in small, medium and large sizes, and the menu carries vegan options such as soymilk ramen and tan tan.

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A small ramen restaurant near Piazza dei Miracoli, run by an Italian chef who trained in Japan and his Japanese wife. It has no sign, only a white noren curtain beside a separate ramen shop, and serves miso ramen, Japanese starters and sake.

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Chicken-broth ramen shop near Hapjeong Station listed in the Michelin Guide for several years, serving only a regular and a spicy tori paitan. The milky, foamed broth comes with sous-vide chicken, and noodles, rice and broth refills are free.

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A small Kyoto ramen shop near Heian Shrine, run by a friendly owner, that adds Jamaican flavours to ramen. Spicy coconut and jerk chicken bowls lead the menu, served under reggae music and funky decor.

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Ramen bar at Vorgartenmarkt in Vienna's 2nd district, part of the Mochi restaurant family. Diners eat at a counter facing the open kitchen over rich, creamy tonkotsu broth, with loud music filling the small room.

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A counter ramen shop near the south exit of Uguisudani Station, serving thick chicken and pork bone broth in soy sauce and miso versions, plus tsukemen. Diners choose thick or thin noodles, and a large serving costs nothing extra.

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A long-running Jiro-style ramen counter in Hiyoshi, near the station and across from Butayama, serving heaped bowls of noodles, cabbage, pork and garlic. Its take on the style is lighter and easier to eat, with thinner noodles and a soy-forward soup topped with liquid oil.

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A direct-line Ramen Jiro branch near Hibarigaoka Station, known to fans as Hibaji, serving thick noodles under a mound of bean sprouts. Its rich emulsified pork soup draws long lines, and the owner guides first-timers through ordering.

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A small counter-only ramen shop in Shinsen, Shibuya, run by the younger brother of Nujabes, serving tantanmen and shoyu ramen. Nujabes tracks play throughout service, and the truffle shoyu ramen and sansho-heavy dandan noodles draw long lines of foreign visitors.

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Fully vegan ramen shop on the second floor of an unsigned building down an alley near Yakuin. Every dish is made without the five pungent vegetables, and a single chef cooks Hakata-style ramen and side dishes in an open kitchen.

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A small ramen counter near Amsterdam Centraal serving pork, chicken and vegetarian bowls ordered at a kiosk. The creamy tonkotsu broth draws long queues, and the room is decorated with anime figures and wall paintings.

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Plant-based ramen counter inside teamLab Planets, open only to ticket holders, with self-service tables under a simple roof. A konbu and mushroom miso broth comes with tomato and crispy toppings, and an extra fee buys a seat in a dark art room.

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Reservation-only tsukemen counter near Matsudo Station, run by owner Osamu Tomita, who prepares each bowl himself. Rich pork bone and seafood dipping sauce meets thick homemade noodles, served in a room styled like a high-class Japanese restaurant.

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A ramen counter and dining room in Capitol Hill serving tonkotsu and miso bowls ordered by marking a paper sheet. Diners set noodle thickness and firmness, broth richness and spice, and a separate vegan menu draws many regulars.

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A direct branch of Yoshimura-ya serving Iekei ramen in a second-floor shop beside Route 246 in Atsugi. A sharp soy sauce and pork bone broth, smoked char siu and a fast-moving staff keep long queues turning over quickly.

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A Jiro-style ramen counter near Hon-Chiba Station, run by a chef who trained at Ramen Jiro. Bowls come with thick noodles, emulsified pork broth, thick tender pork slices and piles of bean sprouts and cabbage, and a soupless version draws regulars.

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A one-man abura soba shop in the basement of a multi-tenant building in Kanazawa, serving two brothless noodle bowls. The owner cooks, serves and explains how to adjust each bowl with table condiments, and offers a vegetarian version without pork oil.

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A Japanese-run ramen shop in downtown Fayetteville serving tonkotsu bowls alongside curry, karaage and teppan plates. Orders go through touchscreen kiosks, the pork bone broth draws long drives, and takeout ramen comes with broth packed apart from the noodles.

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A small ramen shop down a Queenstown side lane, with bar stools facing an open kitchen and heated tables outside. Diners build bowls from a base, broth such as tonkotsu or Tokyo, noodles and paid toppings, and thick pork belly slices are popular.

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An Iekei ramen counter near Tanmachi Station, open since 1995 in Asama-cho and moved to Sorimachi after a 2015 fire. The pork-bone soy broth runs mild and creamy but salty, with cabbage ramen as the house bowl and lettuce as a rarer topping.

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A ramen restaurant in central Amsterdam serving tonkotsu, chicken paitan and miso bowls with Japanese starters. Staff ask diners whether the broth is too salty or bland and adjust it at the table.

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A counter-service ramen shop in Troy serving tonkotsu and paitan bowls alongside a long sushi menu. Diners order and pay at the register before finding a seat, and staff bring the food to the table.

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A ramen chain branch on NW 23rd serving tonkotsu, spicy miso, tan tan and vegetable bowls alongside izakaya sides. Bowls can be customised with substitutions, spice levels and a lower-sodium broth, and takeout comes in reusable printed bags.

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A Jiro-style ramen counter in a back alley near Oimachi Station, run by one owner who cooks in batches. Its non-emulsified soup carries a sharp soy sauce flavor, served over thick 250g noodles with garlic, fat and vegetable calls.

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