The restaurant's signature dish and a city-wide benchmark. The broth is simmered for hours until it is white, thick, and velvety, offering a deep chicken umami that isn't heavy or greasy. It's served with thin, straight noodles and topped with artfully arranged seasonal vegetables (like young corn or asparagus) and succulent slices of sous-vide chicken char siu. Reviewers consistently praise its refined, refined flavor profile. It was awarded Michelin Bib Gourmand status for its excellent quality-to-price ratio.
Tips from diners
Try the provided condiments! A touch of the fried garlic or the ginger in the little jars transforms the rich broth halfway through the meal. The vinegar is also great for cutting the creaminess.
A luxurious and decadent variation of the Tori Paitan. The rich chicken broth is enhanced with a potent, aromatic hit of black truffle oil and topped with shavings of fresh truffles. The earthiness of the truffles pairs remarkably well with the creamy chicken flavor. It is a favorite for those wanting a 'maximalist' ramen experience in Ginza. Reviewers highlight the intense aroma as being a standout feature.
Tips from diners
It's expensive for ramen, but the quality of the truffles they use is high. If you're a fan of the truffle aroma, this is one of the best versions in Tokyo. Order it with a side of rice to soak up the leftover broth.
A favorite for those wanting a more traditional, seafood-forward flavor profile. Unlike the creamy Tori Paitan, this broth is clear and packed with the deep, slightly bitter umami of high-quality dried sardines (niboshi). It is a textbook execution of the classic style, offering a refreshing alternative to the rich chicken versions. Reviewers praise its clean finish and lack of any 'fishy' odor.
Originally a small counter in a side alley, Kagari has grown into one of Tokyo's most respected ramen houses. It redefined the 'chicken' ramen category by serving a 'Tori Paitan' broth that is so thick and creamy it resembles a French potage. The space is sleek and minimalist, more like a high-end sushi bar than a traditional ramen shop, reflecting its location in the heart of Ginza.
The line can be legends—often an hour or more on weekends. They don't take reservations. Arrive at 10:45 AM (before the 11:00 AM opening) to walk right into a stool. Weekday afternoons are much quieter.
The Ginza shop is sleek and quite cramped. If you're a large group, you'll likely have to wait for separate stools. It's best for solo diners or pairs. They also have a larger branch in Roppongi Hills if you want more space.
They use a traditional ticket machine for ordering. Have your cash or IC card (like Suica) ready before you get to the front of the line. The process is very fast once you have your ticket.
Page last updated: