Review excerpt: Tabelog, the restaurant review website, included Aitsu no Ramen Kataguruma in its top 100 ramen restaurants in West Japan for 2017. And with the award comes a wait.minutes or so.

Review excerpt: The signature Shoyu ramen at Homemade Ramen Muginae is deep, rich, hearty, warming. The Nibora — that’s short for niboshi ramen — is lighter but equally satisfying.

Review excerpt: The staff at Hanabi makes their basic ramen in the shōyu (soy sauce) style, but with two choices of soup: a classic meaty version — they call it mukashinagara (old-fashioned).

Review excerpt: The signature seafood ramen at Mensho is a remarkable creation. It arrives in a stylish white bowl with a wide rim on which morsels of cooked scallop are balanced, scattered with yellow karasumi (bottarga) and carbonized negi (Welsh onion) powder.

Review excerpt: The line outside Hayashi is rarely less than 30 minutes long. Once seated, prepare to meditate some more: There is little to look at and nothing to hear but the muffled sound of satisfied slurping. The bowl, when it arrives, is always worth ...

Review excerpt: Bokkoshi’s Niwatorisayu is unexpected, with a dissonance between taste and appearance unlike any other bowl of ramen I’ve had before. What you are left with is an umami-rich yet light broth with hints of creaminess. The soup is filled with slices of ...

Ohata’s noodles are every bit as refined as the setting — so elegant that he calls them “soba,” which is short for chūka soba (“Chinese noodles”), rather than mere ramen. Both his shio (salt) and shoyu soba are light and refreshing, perfectly suited to ...

Review excerpt: Nukui’s ramen and tsukemen (dipping noodles) are rich, honest and wholesome. While the soup is thick — in the popular tonkotsu-gyokai (pork and seafood) style — the noodles are silky-smooth. He also makes a spicy variant (kara-ramen or kara-tsukemen) that is especially ...

Afuri does wafu ramen for the new generation who prefer quality, flavor and a certain finesse. The broth is light, made with dashi stock and spring water from Tanzawa. The noodles are adorned with thick slices of juicy cha-shu pork that are grilled to order ...

There are three main ramen options on the menu at Yashichi: shoyu (soy sauce), shio (salt) or tsukemen, where the noodles are served separately. Unusually, no alcohol is served. On a recent visit we sampled the shoyu and the salt varieties as well as ...

First impressions are important, but your final experiences are the ones that linger. And what better memory to take with you as you fly out of Japan than the satisfying savory goodness of a great bowl of ramen? You’re in luck if you’re flying ...

The two house specialities, Koi and Awa, are made from fish bones and soy sauce stock. My preference leans toward Awa, which uses a lighter blend of soy sauce, is slightly less briny and has a clearer broth than Koi. Besides the al dente ...

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