This post may contain affiliate links. Please read our disclosure policy.
Ichiran Ramen is probably the most well-known ramen chain in Japan, and for a good reason. Their consistency is impressive with every single bowl. One of their signature features is their individual dining stalls, designed to let you focus solely on your ramen. You get to eat in privacy, and the servers deliver everything you need right in front of you by lifting a curtain. Minimal interaction, maximum ramen enjoyment.
My first taste of Ichiran was actually thanks to my friend Philip, who sent me some all the way from Hawaii! After that, I had the pleasure of experiencing their delicious tonkotsu at their New York City location.
And a couple of years later, I made a point to visit one of their many restaurants in Japan to see the source for myself.
Table of Contents
The bowl pictured is from the Shimbashi Ichiran location back in January of 2024.
This instant version captures that familiar richness so well. It’s honestly one of my favorite instant ramens because it doesn’t taste instant at all.
Produced in Japan.
Right off the bat, the saltiness is quite pronounced, something to be mindful of. It definitely leans heavily on the savory side. If you’re sensitive to salt, you might want to consider adding a bit more water than recommended. The water level seems a tad low; adding an extra 100ml during preparation might strike a better balance in the broth.
The noodles themselves, while I’d personally rate them a 1/5 in terms of thickness, are surprisingly solid, offering a decent texture. They hold up well to the creamy tonkotsu flavor that defines this bowl. There’s a definite richness there, hitting that classic tonkotsu note.
To really elevate this, some fresh green onion would be a welcome addition, bringing a bit of brightness to cut through the richness. A few slices of tender pork would also be fantastic, adding another layer of savory depth. And of course, a soft-boiled egg is almost mandatory with tonkotsu, adding creaminess and richness.
Even though the togarashi packet might look intimidating with how red it is, once you add it to the broth, it really only brings about a mild warmth, around a 1/5 on the spice scale. If you’re looking for a more noticeable heat, I’d definitely recommend adding more than what’s included.
Tasting Notes
- Spice Level: 1/5 (A mild warmth from the Togarashi)
- Broth Viscosity: 2/5 (A good, creamy tonkotsu broth)
- Noodle Thickness: 1/5 (Thinner noodles, but surprisingly resilient)
- Noodle Type: Thin and straight
- Topping Suggestions: Green Onion, Sliced Pork, Soft-boiled Egg, More Togarashi
Here are some videos of my Ichiran ramen adventures:
- First time trying Ichiran ramen
- I tried Ichiran Ramen in New York City
- I made a ramen stall at home and served Ichiran
- Trying Ichiran Ramen in Japan
Order these noodles here: Ichiran Ramen
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
