Japanese Soba Noodles Tsuta is a japanese ramen restaurant in Shibuya, Tokyo.
Editorially verified May 19, 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: 3-2-4 Nishihara, Shibuya-ku, Tokyo 151-0066
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.
Torikizoku Shibuya in Tokyo is the value yakitori izakaya pouring 350-yen skewers and mega-highball jugs. Counter, tables, English ordering tablet.
OrderTsukune, momo and negima skewers with a mega highball; karaage on the side.
TipAll food and drink 350 yen plus tax. Reservations recommended for Friday and Saturday evenings.
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.
Kanda Yabu Soba in Tokyo has served Edo-style buckwheat noodles since 1880 and is the canonical room for the yabu lineage. Sing-song order calls still in use.
OrderSeiro cold soba; kamo nanban duck soba in winter.
TipClosed Wednesdays. Queue from 11:30; afternoons are calmer. Cash and major cards.
Tonkatsu Maisen's 1965 Aoyama shop in Tokyo occupies a former Omotesando public bathhouse. Kurobuta cutlets so tender they slice with chopsticks.
OrderKurobuta hire (lean) set with shredded cabbage refills; the katsu sando is the takeaway hero.
TipOpen daily 11:00-22:45. Long lunch lines from 12:00; counter seating turns faster than tables.
Ippudo Roppongi in Tokyo is the Hakata-style tonkotsu chain's late-night branch, open until 03:00 weekends. The standard intro to creamy pork ramen.
OrderAkamaru modern with extra-firm noodles; add a kaedama refill.
TipOpen 11:00-03:00 Fri-Sat, until 24:00 weekdays. Counter and tables, English menu.
Tsunahachi Shinjuku Honten in Tokyo has fried tempura over sesame oil since 1923. Counter and tables; the lunch set is the local lunchtime introduction.
OrderThe tempura lunch set with anago and the shrimp opener.
TipOpen daily 11:00-22:30. Lunch queue is fast; dinner counter seating turns quickly.
Torikizoku Shibuya in Tokyo is the value yakitori izakaya pouring 350-yen skewers and mega-highball jugs. Counter, tables, English ordering tablet.
OrderTsukune, momo and negima skewers with a mega highball; karaage on the side.
TipAll food and drink 350 yen plus tax. Reservations recommended for Friday and Saturday evenings.
