Updated: December 06, 2018
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5 Sublime, Healthy Ramen Joints In Tokyo


Ramen doesn't have to be excessively oily to be delicious. These 5 healthy ramen joints are your proof. Some of them are even Michelin-starred restaurants!

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Sora No Iro ソラノイロ [In Hirakawacho]

Sora No Iro is a super popular restaurant, which has appeared in the Michelin Guide for 3 years in a row. The first restaurant was in Kojimachi, but they are now implementing restaurants at Tokyo Station, Kyobashi, Asakusabashi and Nagoya.

The special veggie soba (1,100 yen) is particularly popular. It comes with an egg and tons of veggies! When you think of ramen, you don't expect to receive such a colourful and healthy dish.

Sora No Iro's menu is roughly divided into 4 kinds of ramen: Veggie soba, vegan veggie soba, umami dashi soba and salt dashi soba. Within these choices, you can choose different soba noodles. Not all ramen types are vegan.

Tsuta 蔦 [In Sugamo]

Tsuta was the first ramen restaurant awarded a Michelin star. Their specialty dish is the soba with wontons in a soy sauce based broth. The light broth has surprising depth in its flavour, with a nice hint of truffle oil.

Tsuta is so popular and that you need to get food tickets in order to wait in line. If you want to get a food ticket, there is a need to visit the restaurant in the early morning.

Menya Sho 麺屋翔 [In Shinjuku]

This shop's specialty is the shio ramen, a type of ramen that has a basic, lightly salted taste. You will easily eat up this your bowl of this amazing ramen because although it isn't heavy, it is packed with savoury umami. This is the best option for those who don't like ramen types that are too oily and heavy. The "toripaitan ramen" (made of chicken broth) is also worth a try here.

Menya Kaijin 麺屋海神 [In Shinjuku]

Near Shinjuku's Station South East Exit, you'll find this little gem of a ramen shop. The name means "god of the sea" and you'll understand why when you taste the soup made of a broth of many different kinds of fish bones. The result is a light soup with a deep, exquisite taste. The soup has a beautiful golden color and the ramen has unusual toppings such as shrimp and chicken cartilage dumplings, all of which go wonderfully well with the soup.

Kokuu 穀雨 [In Shibuya]

The soup stock at Kokuu is made of chicken and seafood. You get a smooth and refreshing dish with a clear broth. This is a kind of ramen that is clearly on the "sappari" (not oily) side. You can also get here wonton dumplings in your ramen, which happens to be the most popular item. Highly recommended ramen shop with super good reviews from many online sources.

Restaurants Mentioned in this Article

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

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