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A new undertaking from ie-kei heavyweight Kanda Ramen Waizu, Fukuro started business in February 2026 and takes the Waizu version of Yokohama’s classic ramen a step further with a rich but surprisingly crisp tonkotsu soup.
The broth for the shop’s basic shoyu ramen (from ¥950) is an aromatic combination of pork and chicken bones, kombu and vegetables, resulting in a flavour that hits considerably harder than your average ie-kei concoction.
On the char siu front, expect ample slices of tsurushi-yaki pork prepared in the shop’s custom-made oven for a lean and smoky finish. The satisfyingly thick noodles are made to order for Fukuro by Mikawaya Seimen, one of Tokyo’s premier artisanal noodle factories. If you’re craving a filling bowl in Ikebukuro, this one is sure to hit the spot.