No. 4 in the world · November 2026
Iida Shoten
No. 4The one bowl to order
Shoyu ramen with the wonton topping, and the kombu-water tsukemen if it's on
Tabelog's top-rated ramen in Kanagawa and a pilgrimage from Tokyo; the noodles are made in-house and the soy broth is layered from several shoyu.
Make it at home
Shoyu ramen with chicken broth and soy tare
4 hr broth (30 min hands-on), 20 min to serve · 4 bowls. Tokyo's oldest ramen: a clear chicken and pork broth, seasoned in the bowl with a soy tare. Make the broth and tare a day ahead and a bowl takes ten minutes.
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