Updated: November 26, 2018
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5 Excellent Ramen Joints In Machida, Tokyo


Ramen lovers in Tokyo should make a special trip to Machida every once in a while because the place is known for its ramen culture. Here are some of the best to try!

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Machida Shiruba Shio Ramen Shinka 町田汁場 しおらーめん進化

The full name of this noodle shop means the "evolution of shio ramen". Shio means salt, and they use of a blend of five different ones to achieve the perfect simple taste of this shio ramen. Chicken is also used to make the broth to give it some umami. Some people say this is the best shio ramen in all of Japan, and they have the prizes to back that up! A must try in Machida, although this store is a bit far from the station.

Koshimbo 胡心房

Koshimbo serves tonkotsu ramen, meaning ramen made with a pork broth. What makes this place stand out among all the great tonkatsu ramen joints is that the soup is surprisingly not too oily but retains the rich umami. For a healthy version of tonkotsu ramen, this is the place.
Located a 3-minute walk from the Machida Station.

Ichibanichiban 一番いちばん

This is an awesome shoyu ramen that has good pieces of chashu along with homemade noodles. Many people report that the craft beer Aooni's bitter taste served at the joint goes really well with the ramen.

Ibushigin いぶし銀

This is a ramen with niboshi soup, which means the broth is made in part with dried sardines. In gives another dimension to the savoury taste. People sometimes don't like niboshi-based ramen because it tends to be a little bitter. This one has no bitterness apparently. The joint has counter seats as well as a 6-place table.
Located a 5-minute walk from the Machida Station.

Ramen Oyaji ラーメンおやじ

This is Ramen Oyaji (oyaji means old man). The old man's ramen here is miso based and not too oily either, even though the taste is not light. So it's ramen on the healthy side and is a kind of popular with women apparently. There are lots of onions and bean sprouts in one bowl. This is a super popular place so you might have to wait in line to get in.

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    Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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