Aoshima Shokudō: “Shōga-jōyu” Ramen from Nagaoka, Niigata, in Akihabara

The base for Aoshima Shokudō’s ramen is a clear pork-bone broth. Most shops using tonkotsu broth struggle to deal with its sometimes overpowering smells. At Aoshima Shokudō, the chef went through a long process of trial and error before settling on adding ginger (shōga). This touch has the added benefit of bringing out the broth’s depth, as well as offering a surprisingly fresh aftertaste. The broth has a deep brown color, like a shōyu broth, but on the palate it is smooth and full of the gingery aroma. Its warming effect is another reason for this ramen’s popularity in the frigid cold of Niigata. This is a must-eat for any ramen fan.

• Address: 3-20-1 Kanda Sakumachō, Chiyoda, Tokyo
• Official website: http://www.aoshima-ramen.co.jp/

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: Aoshima Ramen at Aoshima Shokudō. ¥900. © Yamakawa Daisuke.)