Afuri Harajuku is a japanese ramen restaurant in Harajuku, Tokyo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Learn how to make sushi and ramen in a cooking class in Tokyo. Master the art of making ramen soup and chashu, a type of pork belly, and discover the origins of sushi.
Guided tour · 3 hours
Enjoy 6, tour-exclusive, mini bowls of delicious ramen. Become a ramen expert, learning about ramen origins, types, preparation, and trends. Visit 3 unique ramen shops...
Guided tour · 8 hours
Explore nature in West Tokyo away from the crowds . Enjoy a chairlift, a delicious ramen lunch, an ancient temple, monkey park, stunning views, and a relaxing soak in ...
Address: Heads Harajuku 1F, 3-26-3 Jingumae, Shibuya-ku, Tokyo 150-0001
Kondo Monjayaki Tsukishima in Tokyo is the canonical Monja Street counter, on the alley that built the Tokyo style. Mentai-mochi monja is the local order.
OrderMentai-mochi (cod-roe and mochi) monjayaki, cooked tableside.
TipClosed Mondays. Cash and major cards. Tsukishima station exit 7 lands on Monja Street.
Yoshinoya Branch No. 1 followed the fish merchants from Tsukiji to Toyosu Market in 2018: 5am beef bowls under 500 yen, same noren, same counter ritual.
OrderGyudon beef bowl with extra red pickled ginger and a raw egg.
TipOpen 5am-1pm to match the fish market shifts; counter seating turns fast.
Sometaro Asakusa in Tokyo has cooked okonomiyaki and monjayaki on tableside teppan since 1937. Wooden house, low tables, the canonical Asakusa griddle.
OrderPork and squid okonomiyaki cooked tableside; monjayaki as the second order.
TipClosed irregularly; open daily 12:00-22:00 typically. Cash and major cards.
Afuri in Tokyo's Ebisu pours light yuzu-shio ramen from Kochi citrus into a chicken-dashi broth. Open 11:00 until 05:00, the canonical late-night clean bowl.
OrderYuzu shio ramen with extra chashu and a soft-boiled egg.
TipCashless only at this branch; pay by IC card or credit at the vending machine.
Tsuta in Tokyo's Yoyogi-Uehara was the first ramen shop with a Michelin star (2016), held it four years, still pours shoyu with stone-milled noodles.
OrderShoyu soba with the signature black truffle oil; tsukemen if you prefer dipping.
TipClosed Tuesdays. Lunch only, 11:00-15:00, no numbered ticket system. Arrive by 11:00 or after 14:00.
Ichiran in Tokyo's Shibuya runs the solo-booth tonkotsu format 24 hours, with the customisation slip for noodle firmness, broth richness and spicy level.
OrderThe classic ramen with kaedama (noodle refill). Order spicy level 1 on a first visit.
TipVending-machine ticketing only. Queues run after 22:00 and before 02:00 on weekends.
