Tombo
Tombo（とんぼ）A soy-sauce ramen from a chef who trained at Jiraigen, made with carefully sourced ingredients and no added MSG.
Ramen in Kichijoji & Mitaka
Kichijoji and Mitaka are the first stops west on the Chuo Line, about 15–20 minutes from Shinjuku. Inokashira Park is next to Kichijoji Station.
Expect iekei ramen served since 1999, long-running abura soba, a shellfish-and-chicken shio ramen and several tsukemen specialists.
Uchoku
迂直A tsukemen specialist in the basement of the Coppice Kichijoji shopping building, a short walk from the station's north exit.
Tsukemen Enji Kichijoji Sohonten
つけ麺 えん寺 吉祥寺総本店Extra-thick germ-wheat noodles dipped in a thick 'vegepota' broth that blends pork bone and seafood stock with puréed vegetables.
Thee Kichijoji Musashiya
吉祥寺武蔵家Yokohama-style iekei ramen served since 1999, with Aomori-grown rice available as all-you-can-eat for a small extra charge.
Ramen Sukoyaka
ラーメン 健やかA clear salt ramen built on a double broth of shellfish and chicken, alongside tsukemen made with house noodles from 100% Japanese wheat.
Ganso Stamina Manten Ramen Suzuki
元祖スタミナ満点らーめん すず鬼A late-night shop specializing in hearty 'stamina' ramen, with a spicy version also on the menu.
Tokyo Miso Ramen Uzura
東京味噌らーめん 鶉A miso ramen specialist near Musashi-Sakai Station that bills its style as 'Tokyo miso ramen'.
Chinchintei
珍々亭A long-running aburasoba shop: soupless noodles tossed in a soy-based sauce and lard, finished at the table with chili oil and vinegar.
Ramen Jiro Hibarigaoka Ekimae
ラーメン二郎 ひばりヶ丘駅前店A branch of the Ramen Jiro family serving thick noodles in pork-and-soy broth, with free toppings of garlic, vegetables, extra sauce and back fat called out at the counter.
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