🟣 Tokyo-Do-Must — Experience the prototype of Tokyo shoyu ramen (Horiyuchi).
Clear soy-based broth, straight noodles, and thick slices of chashu — Horiyuchi preserves the balance that defines Tokyo’s ramen. A simple bowl that speaks to the city’s everyday perfection.
Last updated: 2025-11-09
Introduction
The origin of Tokyo ramen lies in a clear soy sauce broth with thin, straight noodles. Horiyuchi keeps this tradition alive while giving its own modern touch: thick-cut chashu pork that enriches the soup with savory depth. It’s an unpretentious yet deeply satisfying bowl — the kind that defines daily life in Tokyo.
What to Try
Chashu Ramen — the signature choice. The thick, tender slices of chashu slowly release flavor into the light broth. The straight noodles bring harmony, offering a pure taste of Tokyo’s ramen foundation. Simplicity becomes perfection in this bowl.
How to Order
Purchase a meal ticket at the vending machine near the entrance — a common system in Tokyo ramen shops. Hand it to the staff, take a seat, and your steaming bowl will arrive within minutes. English like “Ramen, please.” works fine. Once you finish, it’s polite to stand up and leave promptly — efficiency is part of the Tokyo dining rhythm.
Tokyo or Trip?
🟣 Tokyo-Do-Must — Taste the city’s original shoyu ramen where it all began.
While regional ramen styles across Japan each have their flair, the well-balanced shoyu broth remains Tokyo’s hallmark. Horiyuchi’s clear soup and thick chashu express the refined simplicity of the city’s everyday flavor — an essential Tokyo experience.
Explore Nearby
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- Tsukiji Breakfast (Chashu-Egg) 🍳
- Tori-Chiku Udon (Onyanma) 🍲
- Daikokuya Tendon 🍤
- Monjayaki (Tsukishima) 🥞