Best Dishes at Ichiran Ramen

The egg is the most popular topping at Ichiran. It's soft-boiled and marinated in their secret recipe before serving. Reviewers consistently call out the creamy yolk as the highlight. The egg soaks in broth flavors and adds richness to each slurp. ¥140 for half-boiled, or included in some combo sets.

Ichiran's only offering is tonkotsu ramen, and they've refined it since 1960. The broth is made from 100% pork bones and simmers for hours to achieve its signature creamy texture without any off-flavors. The noodles are cooked fresh and have a slight chew. This is the base bowl—customize it next at your booth.

For those wanting heat, add Ichiran's spicy sauce (¥130). It's made from black vinegar and provides a kick without overpowering the tonkotsu broth. Reviewers note it's a flavor enhancer, not just heat—it changes how you taste the broth throughout the bowl.

Wood ear mushrooms provide a contrasting texture to the creamy broth and soft noodles. They have a light, slightly earthy flavor that doesn't overpower the tonkotsu. Reviewers appreciate the textural contrast. ¥130 for the topping.

Char siu (chashu) is the traditional pork topping in tonkotsu ramen. Ichiran's char siu is thin-sliced and melt-in-your-mouth tender. The extra order gives you four additional slices for ¥260. Reviews note the pork is perfectly cooked and adds savory depth to the broth.