Nagao Chūkasoba: A New Take on Aomori’s Tsugaru “Niboshi” Ramen in Kanda

Nagao Chūkasoba’s prime dish features profoundly flavorful stock from niboshi, or dried sardines. The resulting soup is thick and brown, coating the noodles with flavor. The reason behind that depth is extravagant use of high-quality Aomori dried sardines stewed along with pork bones for a double-style soup. The niboshi umami washes over the tongue, maintaining the balance between seafood’s characteristic bittersweetness and the punch of the pork bone broth. The expansive flavors make it feel like you’re actually eating dried sardines. One you take a bite, you won’t be able to stop. It’s a bowl that turns conventional niboshi ramen on its head.

• Address: 1-7-108 Kanda Ogawamachi, Chiyoda, Tokyo
• Official website: https://naga-chu.com/

Authentic Regional Ramen in Tokyo: The 2025 Guide

Originally a continental import, today ramen is all Japanese. From north to south, the nation boasts countless takes on the noodle dish—but you don’t need to travel the entire country to sample them all. In this series we look at some of the classic regional ramen types that can be eaten in Tokyo. Take a ramen tour without ever leaving the capital!

(Originally published in Japanese. Banner photo: Koku niboshi ramen from Nagao Chūkasoba. Pictured is a “full topping” bowl only available in a set meal. © Yamakawa Daisuke.)