10 Bowls of Ramen We Love to Eat

Hungry Hong Kong

Ramen is the ultimate in Japanese comfort food and we are always on the hunt for a perfect bowl. From the delicate and carefully stewed broths to homemade noodles with just enough bite, foodies will all agree that each element of a bowl of ramen is equally important. Here are a few of the best we've tried in and out of Japan. The ones that keep us coming back for more.


Ebisoba Ichigen

  • Nothing feels better than a steaming hot bowl of ramen after a day in snowy Hokkaido and Ebisoba Ichigen is always our first stop. Famous for their pink shrimp broth this is no typical ramen recipe. Hokkaido is known for their seafood so it's no wonder the popular shop's ramen would be infused with the delightful flavor. The shrimp broth is strong, made using pink shrimp extract and oil, and could be a little too overpowering for those who aren't used to shellfish flavors. If you're in Sapporo sampling the fresh ocean catches this will be right up your alley. Grab a seat at the bar and watch the expert chefs meticulously create each bowl. Don't miss their delicious housemade onigiri which tastes amazing alongside the rich soup base.

Menya Musashi

  • Located in buzzing Shinjuku, Menya Musashi serves some of the best tsukemen you'll ever taste. The signature dipping noodle is thick, satisfyingly chewy, and served alongside large chunks of juicy pork. The delicate soy sauce broth is made using a mix of chicken and pork bones resulting in a fragrant yet addictive flavor. Peak hours mean there's a long line of locals waiting for their hearty lunch so go early to grab a seat.

Kobushi Ramen

  • Kobushi is home to the signature Kyoto style ramen using a soy sauce broth. The owner uses duck bones and tai fish heads to create the clear and flavorful dashi. The noodles are always al dente and served with thinly sliced vegetables, the usual pork loin, and a unique addition of a single slice of peppered chicken breast. The flavors fuse perfectly and flaunt the chef's Japanese food training. After winning several awards Kobushi is one of the most popular places in town and serves a variety of creative bowls alongside it's signature rendition of the classic Kyoto ramen.


Butao Ramen

  • Always sporting a hefty lunchtime line, Butao Ramen is a firm favourite amongst HK locals. Upon first moving to HK we often asked why so many were clustered outside this small shop on busy Wellington Street. It only took one bit of the warming bowl of ramen to answer our question. The simple menu allows you to choose your strength of soup, noodle texture, and topping and there's usually a limited edition ramen if you want something different. The broth and noodles are reliably perfect but Butao excels at the thick juicy slices of pork belly served in the ramen. Most regulars order an extra portion to add to their bowl.


  • With locations worldwide, you can taste this famous bowl of ramen in most large capital cities but it's fame has not detracted from the delicious flavor and quality of every bowl. Known for it's tonkatsu ramen,the soup is always thick and satisfying with plenty of rich pork flavor. The noodles are perfectly cooked to the texture of your liking and don't miss their mouthwatering gyoza with your order.


  • Another worldwide favourite, Ichiran is listed as many foodies "favourite bowl of ramen." The restaurant started in Fukuoka in 1960 and has since garnered cult status. Almost every Ichiran we've visited has a long line of patrons eager for a bowl of their famous tonkatsu ramen. Their restaurants feature unique booths where you sit solo and can fully indulge in your generous portion of noodles. The broth is made from 100% pork bones and never disappoints. The key lies in that small dallop of red sauce gauging just the right amount of spice to your liking.

Marufuku Ramen

  • Located in San Francisco's Japantan, Marufuku is one of the city's most famous bowls of ramen. You can't beat their flavorful tonkatsu broth and fully customized bowls which will having you feeling like you're back in Japan, but it's their signature Chicken Paitan Ramen that we can't resist. They only serve 15 portions a day and the delicious chicken broth based ramen comes complete with a tender and juicy chicken leg. The interiors are modern and inviting and everything else on the Japanese menu is also absolutely delicious.


Mok Bar

  • Cold NYC winters call for piping hot bowls of ramen and MokBar always satisfies with a unique noodle experience. Chef Esther Choi brings Asian culture to Chelsea Market by fusing Korean soup with Japanese ramen noodles. Grab a seat at the bar and delve into the steaming bowl of housemade kimchi ramen with bacon or the classic gochugang pork broth. Pair it with a bottle of infused soju to really warm you up.


  • This isn't the most authentic bowl of ramen but you can't help but love this British chain's version of the popular Japanese dish. The broth is clear and chicken based accented with a sprinkling of onions, chili, cilantro, and lime. Instead of pork you have thick, tender slices of chicken breast and the slice of lime adds a perfect hit of flavor. The bowl is not as rich as any other ramen we've tasted but it's vibrant and light making it very easy to enjoy. Despite the lack of authenticity in Wagamama's Chili Chicken Ramen it's been recreated on many food blogs and is a firm favourite with students seeking a healthy meal.


  • This NYC spot is perfect if you want a trendier bowl of ramen. Part bar and part izakaya, NR is ideal for drinks, bites, and date night. They serve both classic and creative ramen that come in the hot and cold variety. We love the rich, soupless sea urchin and salmon caviar ramen and vegetarians won't be able to resist their fragrant yuzu and truffle bowl. Their cocktails are a true highlight so make sure to pair a few with your meal.

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We are a full time travelling family, world schooling our kids one trip at a time. Check out our articles to find the best street food, world class Michelin star restaurants, five star resorts, far flung beaches, and tips on travelling with kids and homeschooling.


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