We’d spent the whole morning weaving through Nakamise Shopping Street, snapping photos at Sensoji Temple and nibbling on street snacks along the way. By noon, the snacking had worn thin. We wanted something hot, something comforting, something we could sit down with. So we walked over to ICHIRAN Asakusa Rokku for a proper bowl of ramen.
Most ramen lovers already know the name. ICHIRAN is one of the most famous ramen chains in Japan, and honestly, one of the better ones too. They do one thing only: tonkotsu ramen, that milky pork bone broth. Which suits me perfectly, because tonkotsu is the only ramen I properly enjoy. Miso, shoyu, shio — they’re fine. Tonkotsu is the one I crave.
Finding ICHIRAN Asakusa Rokku (and joining the queue)
The outlet sits on the second level, right above a Lawson convenience store. Easy to miss if you’re not looking up.
We arrived just after 1pm and the queue had already spilled down the staircase. We joined anyway. No complaints — we needed the time to digest all those street snacks and work up a real appetite. The wait came to roughly 25 minutes, which moved faster than it looked.
Ordering: the vending machine and the famous order sheet
Ordering at ICHIRAN is refreshingly simple. You start at a digital kiosk with menus in Japanese, English, Traditional Chinese, Simplified Chinese and Korean.
There’s only one dish, so the only real decisions are the add-ons: extra noodles, rice, toppings or drinks. Pay by card, and the machine spits out your order tickets.
A sample of ICHIRAN’s order sheet, as shown on their website
Then a staff member hands you the order sheet. This is where the fun starts. You tick your way through your ideal bowl:
- Broth richness — light, medium, rich or extra rich
- Noodle texture — extra soft through to extra firm
- Garlic, green onions, char siu — yes or no
- Spicy red sauce — none, mild, or crank it right up
- Flavour strength — light, medium or strong
Fair warning: nailing your perfect bowl may take a few visits of mixing and matching. So don’t be gutted if your first ICHIRAN bowl isn’t quite what you imagined. Adjust and come back.
The booth system
Next, you check the Counter Booth Seating Chart. Green number means the seat is free. Just walk over and sit.
This is where ICHIRAN genuinely shines — it’s brilliant for solo diners. Every seat is an individual booth with partitions on both sides, so you get a bubble of privacy while you slurp. There are wall hooks behind the booths for your jacket, too. Small touch, big difference in winter.
Once seated, you pass your tickets and order sheet under the bamboo blind to the staff. You never see their faces — only their lower halves. It’s oddly charming.
A few more things I liked:
- Free water at every booth. There’s a cup and a water dispenser right there, so there’s no need to order drinks unless you specifically want one.
- Extra order sheets on the side of the booth. Want more noodles or another egg mid-meal? Tick and hand it over.
- Little wooden signs for silent communication. “I’m leaving my seat for a moment” if you need the washroom. “I’d like a kids bowl and utensils” if you’ve got a child with you. Genuinely clever.
Our ramen arrived quickly. Once everything’s set down, the staff lower the blind and you eat in complete privacy.
What we ordered at ICHIRAN
Prices have crept up since our last visit. Here’s what we had, based on the prices listed on their website at my last check:
- Classic Tonkotsu Ramen — 1,180 yen
- Half-Boiled Salted Egg — 160 yen
- Extra Char Siu (4 slices) — 290 yen
Hubby and I ordered the same thing, but tuned differently. He went strong flavour, extra rich broth, extra spicy — he likes it bold. I went medium across the board, with a small dab of the spicy red sauce for a little kick without wiping out my taste buds.
The broth is properly good. Naturally sweet, deeply savoury, and it doesn’t have that heavy, artificial aftertaste you get from lesser bowls. The noodles came exactly how I like them — al dente with a real bite.
And the char siu? So tender it almost falls apart. Get the extra portion. Trust me.
One heads-up on the egg. It’s translated as “salted egg,” but it’s nothing like the salted egg we know back home in Singapore. It arrives unshelled, so you peel it yourself. Inside, it’s seasoned with salt and the yolk is still gloriously runny. A must-order.
So, is ICHIRAN the best ramen in Japan?
Honestly? No, I wouldn’t crown it the best. But it’s a very good bowl, and sometimes that’s all you need.
What really sets ICHIRAN apart is the control you get. Feasted too hard the night before and want something lighter? Dial the broth down. Craving something rich and punchy? Go big. Your bowl bends to your mood, not the other way round.
And the solo dining setup is unbeatable. You can walk in, eat a great bowl of ramen and leave without speaking a single word. Zero language barrier stress.
If it’s your first trip to Japan and you want a reliable ramen starting point, ICHIRAN is a solid shout. They’ve got outlets across Japan, plus Hong Kong, Taiwan and New York. Check their website for the branch nearest to you.
Quick tips before you go
- Avoid the 12pm–1.30pm crush if you can. Or just accept the queue — it moves.
- Always add the char siu and egg. Non-negotiable.
- Skip the drinks. Free water at your booth.
- Take a photo of your order sheet so you can replicate or tweak it next time.
