Ramen Sukoyaka

The shop

The owner worked in real-estate sales until 26, then trained at an iekei shop in the Tama area, a seafood-focused shop in Ome and a busy shop in Fuchu, finishing at Chuka Soba Himawari in Mitaka, whose owner he calls his mentor. He opened Sukoyaka on April 5, 2017 and named it after a character from his late father's name. The shop has been on Tabelog's Ramen Tokyo Hyakumeiten list every year from 2020 to 2025.

The bowl

The shop simmers four stocks daily: shellfish, chicken, niboshi (dried sardine) and a dried-ingredient stock for its kombu water. The signature salt ramen pairs shellfish and chicken broths; a 2021 interview described an asari-clam base with whole chicken, beef bone and gagome kelp. Noodles are made in-house every day. The tsukemen comes in shellfish-kombu water with Miyako Island snow salt on the side.

How to order

Start with the salt ramen; a soy version and tsukemen are also on the menu, and the 'tokusei' option brings two kinds of chashu. With the tsukemen, you can add the kombu water to the dipping sauce at the end and ask for it to be warmed. A picture menu is available.

Before you go

• Hours are 11:00-15:00 and 18:00-21:00. Since April 14, 2025 Mondays run as regular Ramen Sukoyaka instead of the old 'Ura Sukoyaka' side brand.
• Cash only: no cards, IC cards or QR payments.
• Nine counter seats, no reservations; the counter height is designed for wheelchair and stroller users.
• About seven minutes from Mitaka Station's north exit (the address is in Musashino City).