Ramen Hisui

The second floor of a nondescript building in fancy Akasaka is the somewhat unlikely home of this upstart ramen joint that’s been making waves in the central Tokyo scene since opening its doors in February 2025. It keeps the menu admirably simple: shoyu or shio (from ¥1,300 each), plus a daily special and a handful of rice dishes on the side.

Simple, however, is not a word you’d use to describe Hisui’s additive-free soups. The one they cook up for the shoyu ramen combines four kinds of heirloom chicken, while the clear shio soup relies on a dozen types of seafood from scallops to shrimp for its complex, carefully balanced flavour.

The toppings are equally painstakingly crafted, encompassing pork and chicken char siu, grilled zucchini and a magical ajitama egg that by itself almost makes it worth seeking this spot out.