Ramen Shion

So-called gourmet ramen – think clear soup, lightly seared char siu and photo-friendly presentation – hasn’t had a banner year in 2026, but Takadanobaba’s Shion bucks the trend. An ambitious undertaking from a chef who trained at a who’s who of Tokyo ramen shops, the stylish spot offers shoyu and shio ramen (both from ¥1,200) as well as kombusui tsukemen (in shio and shoyu versions, from ¥1,350) and a limited-edition tori paitan (from ¥1,250).

First-timers will want to order the shio ramen – an additive-free tour de force in which the gently savoury, chicken-based soup plays a leading role and the thin noodles and toppings – rare char siu, mitsuba parsley, dried tomato and scallion – provide competent support.   

Word to the wise: if you like char siu, don’t hesitate to go for the Tokujo version. Its trifecta of smoky duck, chicken and pork meats takes this bowl up yet another notch.