This is Hayashida's flagship dish and the reason the shop earned Michelin Bib Gourmand status. The broth simmers premium Daisen dori (a fatty, flavorful chicken) and duck, creating a balanced richness that sits between light shoyu and heavy tonkotsu. The custom noodles have a subtle wheat content that creates chew and texture. Two types of chashu (fatty pork shoulder and chicken breast) give multiple layers. Reviewers consistently call it the best chicken ramen in Shinjuku - the depth comes from precision sourcing and long simmering, not heavy-handedness.
This is Hayashida's rare offering - a fish-based broth using nodoguro (blackthroat seaperch), a premium white fish. Only 60 servings available daily (40 at lunch, 20 at dinner), which means serious fans line up before noon on weekends. The broth is delicate, umami-forward, and distinctly different from the chicken shoyu - lighter but with deeper fish flavor. The custom black naruto (fish cake) is a signature touch. At ¥1,100, it's pricier but considered worth every yen by regulars.
Reviewers specifically praise Hayashida's egg topping - a soft-boiled egg marinated in a slightly sweet seasoned sauce. The yolk should be just set, creating a custard-like texture when broken. Adding this to the ramen creates richness and another layer of umami. The egg sourcing matters - it's noticeably better than standard eggs, indicating quality throughout the restaurant.
While menma (bamboo shoots) are standard ramen toppings, Hayashida sources sweet varieties and marinates them with care. Reviewers call them standout - sweeter and more tender than typical menma. This attention to detail on what would seem like a minor ingredient shows the chef's philosophy: excellence in every component.
For those wanting a different experience, Hayashida offers tsukemen - a hot broth served in a separate small bowl for dipping al dente noodles. The concentrated broth is richer and more intense when noodles are dipped than eaten in a traditional bowl. This preparation highlights the quality of the broth without the noodles absorbing it evenly. It's a refinement-focused dish that shows the chef's precision.
Ramen Hayashida is a tiny ramen shop behind Marui in Shinjuku 3-chome with only 15-20 counter seats, yet it's achieved Michelin Bib Gourmand status and top-100 Tabelog recognition in just two years. The specialty is chicken shoyu ramen made with premium Daisen dori chicken and duck to create a deeply flavored broth that's lighter than tonkotsu but more complex than typical shoyu. The noodles are custom-made with a touch of wheat for texture. Cash only, 11 AM lunch service and 6 PM dinner service. Lines form before opening.
This is a legendary shop - Michelin-recognized, Tabelog Top 100. Lines form before opening. You won't regret waiting, but do arrive early (before 11 AM on weekdays, before 10:30 AM on weekends).
Only cash accepted - no cards, no mobile payments. Withdraw yen before arriving. Located behind Marui in Shinjuku 3-chome, second floor of Pegasus Kan building.
Only 15-20 counter seats exist. No reservations. First-come, first-served. During lunch (11 AM-4 PM) and dinner (6 PM-10 PM) rushes, expect 20-30 minute waits even early. Go right at opening for shortest waits.
If you want nodoguro soba (their premium dish), arrive before noon on weekdays or before 10 AM on weekends. Only 60 servings daily. By 1 PM, it's often sold out. This is non-negotiable - plan your visit around it.
Order the ramen as-is for the chef's recommended balance. The noodle firmness and broth heat are calibrated. However, you can request noodle firmness (kata/firm, normal, yawa/soft) if needed. Ask in Japanese or point.
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