This article will introduce the top 11 brand-new ramen restaurants opened in 2017 and 2018.
Be sure to try out these super-hot 11 restaurants that are on the cutting edge of Tokyo's ever-evolving ramen industry!

This ramen restaurant opened in January of 2018, and its owner studied at the popular Tokyo tsukemen restaurant "Michi."
Their signature dish is their "Special Tsukemen (1000 yen)."
The combination of thick, chewy noodles with a rich tonkotsu and seafood soup results in a lovely dish reminiscent of what you'd find at "Michi."
While Tsukemen Kazu is a new restaurant that hasn't even been open for a year yet, the skills the owner cultivated while in training help to create tsukemen with amazing flavors.
If you're looking for delicious tsukemen but don't want to wait in long lines, Tsukemen Kazu is a great place to visit.

This ramen restaurant was opened in November of 2017 by a popular chef who trained at places like "Teppen" before becoming involved with the opening of several other ramen restaurants.
The signature dish here is their "Special Rich Shio (950 yen)."
It is a chicken-based ramen broth that seems similar to that at the popular Ginza restaurant "Kagari," but in actuality the flavor direction is completely different.
The ramen's base is a golden chicken broth, but the unique finished product also has prominent umami notes from niboshi (dried sardines).
You can get an extra portion of the amazing chicken breast and thigh chashu with its amazing texture for just 150 yen.
This is an absolute must-try restaurant for fans of chicken-based ramen!

This unique ramen restaurant was opened in February of 2018 by a chef who has worked at famous Chinese restaurants "Kamonka" and "Fuxue."
As you'd expect of an owner who specializes in Chinese cuisine, his cooking methods make great use of those techniques.
The restaurant's signature dish is their "Miso Ramen (780 yen)."
The miso ramen has a complex and spicy flavor profile that receives high praise from ramen fans; it begins with a luxurious shoyu soup based on a pork bone, chicken bone, whole chicken, niboshi, and kombu broth, to which 5 varieties of miso are added.
This is a must-try if you're a fan of miso ramen!

This ramen restaurant was opened in April of 2018 by a chef who trained at "Men Dokoro Maruha."
Their signature dish is the unique "Foie Gras-Yu Soba (850 yen)."
The noodles end up soaked in the deliciously umami duck fat, resulting in a luxurious flavor you won't find anywhere else.
If you get tired of the flavor, you can also add in a bit of duck broth from the available bottle, which changes the taste of the dish.
You can get a larger portion of foie gras for just 250 yen extra.
This beautiful and delicious bowl of ramen is a must-try!

This ramen restaurant was opened in March of 2018 by a chef who trained at the famous restaurant "Menya Shichisai."
Their hand-cut noodles, the recipe for which was passed down from his mentor, are becoming extremely popular.
Their signature dish is their "Shoyu Ramen (800 yen)."
This savory broth has strong notes of umami from niboshi, which contrasts nicely with the wobbly noodles.

This ramen restaurant was opened in November of 2017 by a chef who worked at the famous Kagurazaka restaurant "Tanaka."
Although they have barely been open for a year, they've gained a wide swath of fans thanks to their rich variety of ramen flavors.
Their most popular ramen is their "Kijou no Negi Miso Chuka (850 yen)."
The soup has a lovely mellow flavor thanks to its blend of 4 types of miso, and the addition of the sharp flavor and crisp texture of the green onion adds an extra layer of depth.
You can also mix in some spicy miso, served separately, to change the ramen's flavor further.

This restaurant opened in February of 2018 as the second brand of famous restaurant "Ramen Koike," and it has become rather popular with its creative takes on ramen.
Its signature dish is "Sansho Soba (750 yen)."
The luxurious seafood-based broth is combined with extremely aromatic milled sansho (Japanese pepper).
The toppings used are beautiful in their simplicity: chashu, naruto, and spinach.
You can also get a sense for the owner's care and good sense in the mitsuba leaves used to garnish the dish.

This ramen restaurant was opened in March of 2018 by a chef who trained for over 14 years at a number of ramen restaurants in Tokyo.
The owner was inspired by Hakata udon, and he set out to create his own unique house-made super-thick noodles.
The restaurant's signature dish is "Special Shio Ramen (980 yen)," which has the perfect amount of salt to add a great kick to the soup, making it a hit among foreign tourists as well.
Apparently some fans of the restaurant visiting Japan stop by for lunch several times during their travels, saying that the "combination of the noodles and soup is irresistible once you've tried it."

This ramen restaurant was opened in February of 2018 by a chef who trained at "Takano," one of Tokyo's top ramen restaurants.
Their signature dish is their "Special Chuuka Soba (1000 yen)," made by blending 3-4 types of niboshi into a Hinai-Jidori chicken broth.
While this restaurant hasn't even been open for a year yet, the flavors, aroma, and aftertaste in its ramen are nothing short of spectacular.
This is an incredibly high-quality bowl of ramen that we wholeheartedly recommend for everyone.

This ramen restaurant was opened in December of 2017 by a chef who trained at the famous ramen restaurant "Ikaruga."
The main selling point of this restaurant is their house-made noodles, which have a moisture content of over 50% that leads to a "juicy and chewy" texture.
Their signature dish, "Special Chuuka Soba (980 yen)," consists of a deeply flavorful soup, thick noodles with great texture, house-made wontons with a tender mouthfeel, aromatic pork chashu, and juicy chicken chashu, and its refined flavors have earned it rave reviews from ramen fans.

This ramen restaurant was opened in September of 2017 by a chef who trained for 8 years at the famous "Jiraigen," which is tremendously popular among fans of ramen.
Their signature dish is "Ajitama Shoyu no Umami Soba (930 yen)."
The shoyu-based soup is made with not only whole chickens but also the neck and thighs, as well as pork bones, seafood ingredients like niboshi, shiitake mushrooms, and kombu, resulting in a slightly sweet and very mellow broth.
Their original take on ramen is not swayed by the ebb and flow of trends, and the delightful nostalgic-yet-new flavor is quickly gaining Tombo more and more ramen-loving fans.