Picture this: You’re weaving through the sprawling corridors of Tokyo Station when a mouthwatering aroma draws you underground to Tokyo Station Ramen Street, a noodle nirvana waiting beneath the bustling platforms. In this ultimate guide, I’ll show you how to plan your visit, master the ordering process, and savor every slurp at the eight legendary ramen shops. Plus you’ll snag insider tips so your next trip hits the flavor jackpot.
Plan your visit
Ramen Street sits on the basement level of Tokyo Station’s Gransta complex, linking the Yaesu and Marunouchi sides. Most shops open by 7:30 am and run until around 10 pm, but hours vary by vendor. To avoid long lines, target mid-afternoon or late evening rather than lunch rush (11:30 am–1:30 pm) or dinner peak (6–8 pm).
To plan your trip:
- Note your exit: the nearest is the Yaesu North Exit, then follow signs to “Ramen Koji”
- Check each shop’s schedule on the official site before you go
- Build in time for queuing and a quick ramen photo op
If you’re curious about other station eats, explore our guide to Tokyo food markets near stations for more choices.
Navigate the ticket system
Order like a local by using the ticket vending machines flanking each ramen counter. Follow these steps:
- Scan photos on the machine, pick your broth and bowl size
- Insert cash or tap an IC card — most machines take bills and coins
- Press the button for your selection, then grab the printed ticket
- Hand your ticket to staff, then find a seat at the counter
- Season with condiments and sip the broth while you wait on your noodles
Got your ticket ready? If you need help, simply point at the picture you want, and the staff will guide you.
Meet the must-visit shops
Let’s check out the eight must-visit ramen shops lining the corridor:
| Shop | Specialty | Highlight | Wait time |
|---|---|---|---|
| Rokurinsha | Tsukemen (dipping ramen) | Pioneered tsukemen craze with super-thick broth | 40–60 min on weekends (Wikipedia) |
| Soranoiro NIPPON | Vegan tantanmen & veggie soba | Sesame-chili broth, rainbow veggie noodles, Michelin guide nods | 20–30 min (Tokyo Ramen Tours) |
| Chiyogami | Classic chukasoba | Light soy-chicken broth with niboshi and kelp, flavored egg | 15–25 min (Tokyo Ramen Tours) |
| Gyoku | Creamy niboshi ramen | Rich tori paitan soup balanced by dried fish umami | 10–20 min (Tokyo Ramen Tours) |
| Ikaruga | Seafood tonkotsu ramen | Award-winning balance of pork and seafood broth | 15–30 min (Tokyo Station Development) |
| Hirugao | Shio ramen | Hokkaido wheat noodles in a crystal-clear salted broth | 20–40 min (Tokyo Station Development) |
| Oreshiki Jun | Tonkotsu ramen | In-house thick soup crafted by Tsukasa Maejima of Mister Ramen | 20–35 min (Tokyo Station Development) |
| Hanamichian | Miso ramen | Niigata white miso blend with green onion and special chili oil | 25–35 min (Tokyo Station Development) |
Bonus shop: Japanese Soba Noodles TSUTA, the first ramen spot to earn a Michelin star, serves delicate soba noodles in a premium chicken and seafood broth blend (TSUTA Japanese Soba Noodles).
Savor signature bowls
Here are the must-try dishes that define each counter:
- At Rokurinsha, dip noodles for eight seconds to keep them chewy, then slurp before they cool—the eight-minute magic window makes all the difference (Donny Kimball)
- Soranoiro NIPPON’s rainbow veggie soba pairs carrot-puree broth with fresh seasonal produce for an Instagram-ready bite (5 AM Ramen)
- Chiyogami’s classic chukasoba features a light soy-chicken broth infused with niboshi (dried fish) and kelp, topped with a soft-boiled egg (Tokyo Ramen Tours)
- Gyoku’s creamy niboshi ramen balances rich tori paitan soup with dried sardine umami—don’t skip the katsuobushi (bonito flakes)
- Ikaruga’s seafood tonkotsu bowl marries silky pork broth with ocean notes for a taste of shore and farm (Tokyo Station Development)
- Hirugao serves ultra-springy Hokkaido wheat noodles in a pristine salt broth that’s both light and savory (Tokyo Station Development)
- Oreshiki Jun’s tonkotsu soup, slow-cooked in-store, delivers a lush, velvety punch (Tokyo Station Development)
- Hanamichian’s miso ramen layers a white miso base with green onion and chili oil for a gentle heat that builds
Use insider dining tips
Ready to upgrade your noodle run? Try these tricks:
- Visit on weekday afternoons to shave 20 minutes off wait times
- Share larger bowls with a friend—some counters offer half-size portions so you can taste more styles
- Ask for kaedama (extra noodles) when your first serving empties, a popular custom at tonkotsu shops
- Top your broth with vinegar, chili oil, or minced garlic at the self-service station
- Carry cash—some machines don’t take credit cards
- Return your tray promptly, Japanese dining etiquette keeps lines moving smoothly
Extend your station adventure
If your appetite is still roaring, Tokyo Station has more tasty options beyond Ramen Street:
- Head up to the department store basements for sushi, udon, and sweets at Tokyo department store food courts
- Sushi lovers can explore top picks in our Tokyo sushi restaurants at train stations guide
- If you’re craving dessert, swing by our Tokyo dessert shops guide for the best treats in and around the station
Frequently asked questions
What is Tokyo Station Ramen Street?
It’s an underground collection of eight ramen counters in Tokyo Station’s Gransta basement, each serving a unique take on Japan’s iconic noodle dish.
How do I order ramen there?
Use the ticket vending machines. Select your bowl, insert cash or tap an IC card, press the button, grab your ticket, then hand it to staff.
Which shop has the longest wait time?
Rokurinsha often posts the longest queues, especially on weekends when tsukemen fans line up for 40–60 minutes (Wikipedia).
Are there vegan or gluten-free options?
Yes. Soranoiro NIPPON offers vegan tantanmen and gluten-free shio ramen, plus rainbow veggie soba for plant-based diners.
Can I use credit cards at the machines?
Some vending machines accept IC cards like Suica, but most only take cash. Carry small bills and coins to be safe.
