The ramen route in Buenos Aires: 10 tables and counters to warm you from the inside

Twelve years ago, they put ramen bars on the Buenos Aires map, complete with a japo-pop aesthetic. They recently moved a few blocks away, staying true to their original concept: artisanal product and respect for tradition. Ingredients change with the seasons, and this time of year they add mushrooms, corn, and roots that bring texture, natural sweetness, and umami.

Standouts include the Keep it Real, their take on traditional pork ramen, and the Akamiso Ramen, made with house-produced miso—a process that can take months or even years and adds depth to the broth. They also offer an off-menu special where they experiment with techniques and proteins (squid, duck, beef, among others).

Good to know: they offer a four-hour intensive workshop for 12 participants called Ode to Ramen, a deep dive into artisanal ramen.

Where: Ángel Justiniano Carranza 1940, Palermo.

Executive chef Oscar Lin was born in Taiwan and trained in traditional Chinese cuisine, refining his technique with a scholarship in his home country. His proposal centers on handmade ramen, with three versions (including a vegetarian one), crafted entirely by hand with knife-cut noodles.

The broths are slightly lighter than traditional ones (in Japan, flavors tend to be more concentrated, almost like a sauce). The house ramen is the Síntesis: a creamy tonkotsu with pork belly, egg, kombu, and pak choi. The Spicy Miso includes corn, an Argentine touch that adds sweetness. The veggie option combines kombu, shiitake mushrooms, spinach, and smoked tofu.

Good to know: a broad menu with great sushi and other Japanese dishes, plus in-house delivery.

Where: José León Pagano 2689, Recoleta.

They started with a takeout window during the pandemic and were packed from day one. Now they’ve opened a small space with a 10-seat counter inspired by Tokyo ramen bars, serving 15 varieties of ramen alongside tsukemono (small dishes of sautéed, pickled, or fermented vegetables).

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They use a very user-friendly system: first choose the broth based on texture and ingredients, then a secondary flavor with toppings ranging from mild to spicy. Owner and chef Roy Asato is obsessed with standardizing broth quality—so you can’t go wrong. Don’t skip the house-made sauces and aromatic oils.

Good to know: Wednesday to Friday at lunchtime, they offer a ramen set with three pickles and a drink at a great price.

Where: Echeverría 1677 - Local 8, Pasaje Echeverría, Belgrano.

One of Palermo’s most popular spots, offering five types of ramen, including classic Tonkotsu and Miso. For owner Matías Totake, the standout is Shoyu: the one his Okinawan grandmother used to make for him as a child, whose flavor took years to replicate. Another rare specialty is Ebi Karai, with a deep, flavorful broth made from shrimp heads, shells, and fish, adding complexity and character.

Good to know: no reservations, and it gets packed between 9–10 pm—best to go early or opt for takeaway.

Where: Ángel Justiniano Carranza 2339, Palermo.

A full-fledged restaurant and one of the best Japanese spots in the city. Led by chef Alejandra Kano, who might fit into a Tarantino film if not for her calm, gentle style. Year-round, they serve a Tokyo-style Shio ramen with clear chicken and fish broth and classic toppings like egg and bamboo. In winter, they add a richer Miso ramen with garlic and a finishing touch of butter for extra body.

Good to know: go in a group and try everything—soups, casseroles, sushi—it’s all excellent.

Where: Venezuela 2145, Balvanera.

The name comes from a nickname: that’s what friends called Tomás Kleman—half Taiwanese, half German, born in Argentina—because he traveled the world so much. The project actually started in Berlin, selling Taiwanese dishes at street markets.

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Today, it maintains an authentic offering with over ten ramen varieties, including classics, spicy options, and standout vegan versions like Dan Dan Mian, made with sesame paste for extra richness. The noodles are house-made for ideal texture.

Good to know: on Instagram, Tomás stars in a series of engaging, easy-to-follow videos explaining ramen secrets.

Where: Gorriti 4802, Palermo.

Designed for a younger crowd, with a horseshoe-shaped counter and a strong identity. The walls feature drawings by the owner’s daughters, reinforcing the idea that eating here feels like dining in a Japanese home.

Highlights: Tonkotsu and Miso ramen, rich and intense, with broths cooked for 10–12 hours. There are also veggie options with seaweed broth, mushrooms, and optional (but recommended) spice. Snacks include onigiri, gyoza, and bao.

Good to know: the Kimchi ramen is magical, made with a Korean spice tare that makes it unique.

Where: Holmberg 2248, Villa Urquiza.

Izakayas are relaxed, accessible Japanese after-work bars. This one carries chef Edgar Kuda’s signature, with everything handmade in-house. It offers seven ramen varieties, from light to intense broths.

The boldest is the Spicy Miso, with pork broth, braised pork belly chashu, chili oil, miso tare, and gochujang. There’s also a creative vegan option, Kabocha, with pumpkin broth, shiitake dashi, coconut milk, and sautéed mushrooms.

Good to know: a great selection of sake, Japanese beers, and highballs—classic cocktails served tall over ice.

Where: Paraguay 3521, Palermo.

Hidden in a San Telmo house that hosts a Japanese community club, this izakaya blends a ramen bar with a classic Buenos Aires diner: a Tokyo-style counter plus traditional tables and chairs, topped with Japanese and Argentine flags.

They offer five ramen types—miso, shoyu, chashumen (with plenty of pork belly), tantanmen, and tonkotsu—plus sushi, baos, and onigiri.

Good to know: the specialty is tantanmen, a creamy, slightly spicy ramen with ground pork, spinach, gochujang, and tobanjan (a Sichuan chili paste). A powerhouse.

Where: Av. Independencia 732, San Telmo.

Two restaurants and a Japanese import supermarket coexist in the same building—the only one of its kind in the area—supplying all the ingredients they use. You can even buy ramen noodles and broths there to cook at home.

On the first floor is the main space, open only at lunchtime, serving classic ramens and unique ones like karaage ramen (with fried chicken), sukiyaki (sweet-savory), a bold seafood ramen, and a vegetarian tomato ramen. The second restaurant opens only on weekends and serves donburi instead.

Good to know: twice a year they host a Japanese food festival with street food at incredibly low prices.

Where: Humberto 1º 2357, San Cristóbal.

If you tried it, you loved it. Tasty, affordable, and perfectly located for theaters and cinemas nearby. They closed for two months to travel through China and Vietnam—and came back recharged.

Where: Agüero 436, Balvanera.