Japan's MOST INTENSE Ramen! 40 Hours Eating ONLY JAPANESE RAMEN in Tokyo Japan

Whenever I travel to Tokyo, I always want to eat ramen. A lot of ramen. But the more I come back to the city, the more I realize I've barely scratched the surface. There are thousands of ramen shops across Tokyo, each with its own style, broth, noodles, and loyal following. So for the next few days, I'm making ramen my full-time job. From Michelin ramen to hole-in-the-wall places, to one of the most intense bowl of ramen I've ever had. The first ramen place I'm going to, by the way, this whole area, this whole neighborhood, smells like amazing food. Oh yeah, this is it. Yeah, this is definitely it. That looks great. Oh yeah. Five minutes from my hotel. Look at how beautiful this gammon is. This thing got served up in under a minute. The noodles are so freaking pretty. A little wedge of lime, some seaweed. Thick, rich, porky dipping broth. Here we go. Love it. This was such a good call. Oh man, this is what I want in a bowl of different ramen here in Japan. The broth is porky. So much awesome umami from the fish. This is freaking delicious. It's naturally spicy too. They gave you a giant bowl of dipping broth. I am shocked this place is not completely full during dinnertime. This is a really good bowl of dipping ramen. Like super solid. Oh, the chashu is amazing. This is 100% a place I would come back to. Like seriously, I am shocked. Dinner time, this place is not full. This place is legit. I should have got a big bowl of ramen. I was thinking it. But then I was like, I've never been here before. What if it's not as good? It's so good. I should have got extra noodles. So good. The chashu. Oh, that's tender. Wow. I'll be here again for sure. Easily. It's not a stuffy place. People are talking, having a good time. It's a really nice spot. This is seriously a phenomenal bowl of dipping ramen. Yeah, that hit the spot really, really well. I wonder if I get the soup in this. Put a little broth in there. Gonna drink up the rest of that dipping broth. That's great. The noodles are phenomenal too. Man, my lips are sticky from how rich that is. Porky and fishy at the same time. That's why I love, love that kind of dipping broth. Oh yeah. This is what I'm talking about right here. Oh yeah. Little noodle water inside the dipping broth where you're sipping up all that leftover umami with a little sweetness from the noodles. Awesome. This is a great place. I finished my ramen in like five minutes. Whoa, so good. Yeah, Sojita. This place is amazing. Seriously, no wait. This whole neighborhood just looks like it's filled with good food spots, right? Everywhere you look, these little alleyways, these little streets just full of tiny restaurants. Oh, this place looks good too. Shoyu ramen. Wow. I feel like eating that almost made me hungrier because it's so good and now I'm like kind of craving for more food. Right down the street, like right down the street. Like three shops down. I was just over there and I walk over here. There's another ramen shop. Also dipping ramen. I'll get another bowl of ramen. This is what everyone is getting. This is their specialty ramen. Thin slices of chashu. Looks nice and tender. Egg. It's very light broth with thin wavy noodles. Let's see what kind of broth this is. Yeah, it's my kind of ramen. That's yummy. This tastes like a like a shoyu fish stock. I love fish stock, but sometimes it's a little bitter. This is beautiful. It's so light with a thin little layer of oil on top that kind of just sticks to your lips and the stock is so flavorful. Without being heavy, we're overly rich. These are really good noodles. Not overly thick noodles where the flavor won't penetrate that well. Here the flavors, they be a penetrating. I like this a lot. This place is not full either. Add some chilies. I don't really need too much chilies. This broth is so nice already. Chashu is nice and tender. I'm a huge fan of this broth. That's a gooey ramen egg. This is so nice. This ramen shop is so clean and big. I've never seen a ramen shop with their seating on both ends of the shop before. Man, I should order too. All the seats are nice. It's not cramped at all. I mean, I just randomly picked a couple ramen joints that were close to my hotel. That's the thing with Japan. No matter what neighborhood you're in, you're gonna find some good ramen. Well, except for the neighborhood my last hotel was in. Yeah, this is a really good bowl of ramen. Like extremely unique too. Also, I love the fact that they do eat like at least three or four slices of seaweed. It soaks up that broth so nicely. Now I think I'm good. Wow, so good. One nice and rich. The other, so light and deep. That was a good dinner. I haven't done a Tokyo ramen tour in a minute. This is gonna be fun. See you guys tomorrow. The next day. Is this not the most perfect ramen weather? It's about 8 30 in the morning. There's already ramen places open. Let's go. The first ramen shop I'm going to is here in Ginza. Yeah, here it is. No line. I'm always grateful for English in a ramen menu. So this is a chicken ramen place. Special all-topping ramen. Special all-topping spicy ramen. Ultimate luxury ramen. Black truffle, gold leaf. That's okay. Let me do the spicy. It's a really clean, nice, modern looking ramen shop. Very fitting of Ginza. Oh man, this is so exciting. That's why I love Tokyo. This place opens from 8 a.m to 3 a.m. What a service they provide so you can eat ramen. Piping hot ramen at 8 o'clock in the morning. Oh, look at this. I asked for a spicy version. A couple slices of lemon. Chicken chashu. Thick, wavy noodles. This looks so freaking pretty. This is what I want for breakfast. Tons of veg in here too. Seaweed. Just mix everything together. Four good-sized pieces of chicken chashu. Looks super tender. This looks like it's going to be some rich, thick ramen. That's why I got it spicy, because chicken ramen is going to be thick. It's going to be rich. I personally want the heat to break down the richness a little bit. You can tell right away this ramen is rich. Oh man, you can almost pick up that broth with chopsticks. Super rich. The chilies, I think, highlight the awesome flavor of the chicken. This broth is so good. It's like the most ultimate of chicken soups, you know? So much depth. So much umami. That heat level is perfect for me. Noodle texture. Phenomenal. Like just the most perfect of noodle textures. I mean, these are super thick, chewy, wavy noodles, so it's gonna feel really good in your mouth. Wow. That chicken is pretty much as tender as it gets. I mean, that thing is so tender. It's just starting its own rom-com. Like, I don't know. Cluck Actually. Crazy Rich Chickens. When Harry Met Ramen. Something like that. The greens are really nice too. Let's check out the ramen egg. Probably let this sit in the ramen way too long. This is a really solid bowl of ramen. Really solid. If you like chicken ramen, I think you're gonna love this. Oh, that's really good egg yolk. Yeah, for me, this is what I like for breakfast. Something hot. Something meaty. Something I can slurp. And because the noodles are so nice and thick, they're gonna stay chewy till the last slurp. This might be one of the richest, thickest broths you'll encounter in the ramen world. So if you're not into really, really rich ramen, this might not be for you. But personally, I think it's amazing. And the lemon. That actually makes a difference. You can taste the citrus cutting the richness a little bit. That's breakfast right there. Oh, breakfast number one. Oh, I feel so warm outside now. Like I said, perfect weather for ramen. Drizzling a little bit. I'm gonna kind of stop now. Let's try this place. Opens at 6 a.m. Rich Oyster Ramen. Oh, they got skimming? Wait a second. Rich Oyster Maze Soba. You know what? Let's do skimming. Oh, this is a really beautiful ramen shop. The kitchen is back there. All the oysters you used is from Hiroshima. Seven dollars for a bowl of oyster ramen. That's very, very cheap. Whoa, this is a beautiful bowl of ramen. They have on this just a little lemon juice and pepper. They said to add the lemon juice into the water to cut a little bit of the richness from the oyster broth. So I just got their cheapest ramen. I just want to see what that's like. Look how rich this broth is. Oh, I am shocked. This is amazing. This is better than the oyster ramen I had in Osaka. The flavor is just explosive. I mean, this is a rich umami filled broth. A little foamy too. This thing feels like a velvety blanket covering your tongue when it goes in your mouth. Scallions on top. Then pieces of, oh man, that's fatty chashu. Medium straight noodles. They give you a lot of noodles too. Oh my gosh, you can see the bits of oysters in the noodles. Look at this. Wow. I'll be completely honest with you guys. I almost didn't come here because I'm like, it's right next to Tsukiji. It's probably a super touristy place. Right now, only locals in here. This is legit. Like, must try legit. I said add a little pepper. This is the best bowl of oyster ramen I've had in Japan. 100% get the rich oyster broth. That's freaking life-changing. Wow. This broth is so nice and rich. Look how easily it's coating every strand of these noodles. Cooked perfectly, by the way. This is one of the must try bowls of ramen in Tokyo. 100%. What I appreciate about places like this, like they open early enough in the morning where you don't have to wait in line. The chashu is great too. What I kind of regret is not getting green chilies in here. Like, I met a friend who told me I should definitely get the green chilies but I was kind of struggling with the machine outside so I just kind of gave up. I think this with a little heat will be even better. I mean you want to taste so much of the oysters. If you don't like oysters, don't come here. If you love oysters, this is your ramen heaven. The bottom is just pure oyster umami. Incredible. Like a 97, 9.7. Lemon water is a good trick. Awesome place. Must try. No joke, pretty much everybody in there was local. Yeah, seriously, there's Tsukiji right there. I figure it's got to be a touristy place. Ah, must try. Best ramen I've had probably since Tomita. Yeah, now it's raining. That feels great. Alright, I got 10 minutes to check out. Check into the new hotel and I'll see you for ramen number three. Okay, it's lunchtime. Check this place out. Wow, 24-hour ramen. This place is open 24 hours a day. This is a really good price for ramen. 1,000 yen is the cheapest one. That looks like the shoyu ramen. They got a dipping ramen too. It's a cool little place. This has got to be one of the most beautiful bowls of dipping ramen I've ever seen. The broth is chicken and salt. Oh, it's so beautiful. The duck breast on top. The duck breast is perfectly cooked. Nice and tender. Oh, look at the different size noodles too. Man, this is so pretty. Wow, and this dipping ramen is very, very clean. It's good. The texture of the noodle is perfect. Noodles itself is so delicious. Duck is tender too. The broth is pretty light. Good chicken flavor. You can definitely tell it's a shio broth. It definitely feels like one of the lightest ramens I had so far. Really tender and light. Actually goes well with this broth because the broth is a little on the salty side. Perfect compliments to the ramen. You can tell these noodles are definitely made in-house. Yeah, super fresh noodles. The one last one is nice and wide. Yeah, that definitely changes up the texture of the noodles a lot. It's a good place. Oh man, by the time I finished eating, that place was pretty much full. So it's a really small ramen shop, like a seven-seater I think. The people are really, really nice. That's some of the best noodles I've had so far for sure. I think my favorite is that wide noodle at the end. I'm a big fan of wide noodles. In terms of broth, I'm not usually a huge fan of shio broth. That was nice and tasty and light. And that place is open 24 hours a day, so I could definitely see myself eating there for breakfast. Pretty good. Alright, I think one more for lunch before heading back to the hotel. This is a guilty pleasure of mine. I don't think I've ever filmed it. It's kind of a big chain around Tokyo. It's one of my favorite noodle places. We'll show you. Yeah, this is it right here. This is a bra soba place. It's a soupless ramen. This is where I go to scratch that itch that I always have when I come to Tokyo, that only this place can scratch. This place is super popular. Got a ton of branches all over Japan. And this place, this is an amazing tonkatsu place. I featured this on a different video. This is some life-changing tonkatsu ramen. Luckily, I already ate there, so now I can eat at this place. A bra soba. Spicy miso bra soba. Spicy miso. This place, you gotta wear an apron. A lot of oil here. Add a bunch of the onions, vinegar, hot oil, break the egg, mix this all together. And the special sauce is on the bottom. Look at the special spicy miso sauce. So just make sure to get that everywhere. Wow, look how amazing this looks. The stuff is satisfying. It's spicy, vinegary, the noodles are chewy, it's rich, it's crunchy. It's one of the most explosive, exciting bowls of ramen you can bite into. Yeah, look at that. Break down the chashu in there as well. Especially with the egg, it's even richer. The vinegar is so necessary to bring through the richness. Like if you just want pure flavor, this is it right here. Wow, that's so good. Like this is what I go to when I don't want to overthink it. I just want a bowl of amazingly delicious, spicy ramen that I know I'm gonna love. This is my go-to. A load up on the onions. Trust me, that's the move. Ah, so good. That's so good. Every single time I come to Japan, I have to eat at that place. It's just such an overwhelmingly delicious bowl of noodles. It's got everything I like. Heat, vinegar, more heat. Wow, everyone's waiting for this place. Ginza noodles. Yeah, there's at least three super good ramen places on this block. Okay, I was gonna go back to the hotel but ran into this place on the walk back near the train station. It's a Michelin runner place. Wow, this is a super glorious looking bowl of ramen. This ramen does take a little longer because she is literally slicing the chashu with every single order. So this is our freshly sliced chashu and it is beautiful looking. Super fatty. Okay, so it's pretty thick noodles. The eggs look beautiful. I think this is shio broth but it has a lot more depth than a typical shio broth. It's pretty good. Really chewy noodles. Oh my gosh. That's some of the best pork chashu you'll find anywhere. That chashu is incredible. So, so tender. There's so much flavor too. This is a pretty scrumptious bowl of noodles. Not too heavy, not too light. That egg is so tender too. This is pure chashu. Like unbelievable chashu. I tell you what, add some of that vinegar in here. Even better. There's so much chashu. Basically, every slurp you're gonna get a piece of chashu. Oh, that place is good. Right across from Shimbashi station. By the way, that place is pure locals. Like not a single tourist, not a single non-Japanese and it's consistent traffic. Like when I passed it on my way to Ginza earlier, it was full. When I came back, it was pretty much full and as I was eating, it was still full. It's a shio broth, I think, but it's got, like I said, so much depth. I added little chilies and then I put in some vinegar and wow, you just want to keep slurping that thing. Also, that chashu. Oh, like butter. She gives you so much of it. Like I said, every single chopstick full of noodles you pick up, like you're getting chashu. If you do go though, just keep in mind the process of getting your bowl. It does take longer to get your ramen than other places just because she's slicing. She's the only person there. This lady is cooking. She's the cashier. Well, the vending machine is the cashier, but she's a woman. I can't believe how much chashu she puts in that bowl of ramen. Incredible. I am definitely good till late dinner. I'll see you there. Hey guys, good morning. I had to skip dinner because that was just so much food in my stomach. But bright and early, it's around 7 30 a.m. and there is a really popular ramen shop that I'm trying to find that I'm not succeeding. None of these. I just found it. Okay, so what's really interesting about this ramen place is this. They do ramen and sushi together. Wow, seriously, bowl ramen and sushi. This is just like sushi ramen set. This is just the norm here. Okay, this looks good. Seafood broth, shellfish soup. Okay, so it's seafood ramen with sushi. This looks good. There's uni over there. Let's see what the special menu is. Oh, got oyster ramen too. Oh, this is a seasonal menu. So it's oyster season, I guess. Let's get this. Fatty tuna, lean tuna, nigiri tuna, hand roll. Let's get this. So ramen topping, raw oyster as well. So this is just the extra toppings. Okay, there's actually people this early in the morning eating ramen and sushi. Right after I bought the ticket, there's a line behind me started to form. So three more people are coming in. It's all locals, no tourists. Check this out. A 70 piece nigiri set. So it looks like fatty tuna, tuna, lean tuna, mackerel, snapper maybe? Yeah, this place is pretty much full right now. It's like two seats left. All locals. I guess everybody wants sushi for breakfast. Gave me this card because obviously I don't know what I'm doing. Ramen was served soaked in bonito flakes in the soup using a tea strainer. Check. Mix it with chopsticks for 10 seconds. Draw the soup stock. No over 30 seconds while we turn the tea strainer to the plate. Complete. All right, so mix 1, 2, 3, 4, 5, 6, 7, 8, 9, 10. Okay, and then they give you a little cup to put the rest of the bonito and the strainer in. Give the ramen a nice mix. I ended up just Look how fatty that is. This is a really clear broth. Wow, that's some pure umami right there. This is really good broth. It's not as seafood-y and as rich as the oyster ramen I had at Tsukiji, but it's not meant to be. It's super light, but you can 100% taste all that wonderful umami from the bonito. The noodles are perfect. Such a wonderful chew. A-plus on the chashu. Absolute melt-in-your-mouth. This is freaking delicious. Look how thin the chashu is. Yeah, this is one of those chashus that will disappear as soon as it touches your tongue. Okay, let's get to the sushi. It's a beautiful looking piece of sushi. This is the mackerel with the ginger on top. It's pretty good sushi. Pretty tender, no funkiness from the mackerel. Oh, check this out. This is fish vinegar, I think. All this stuff right here. Oh, even better with that vinegar. I see people just taking a slurp of ramen and eating a sushi, kind of just going back and forth. This is actually, I think, the sea bream. Nice and buttery. Going back and forth is nice. Lean tuna. Isn't this so cool? Sushi and ramen together. Best of friends. Oh, that tuna is so perfect. This is the first time I've ever been to a ramen and sushi place that's together. I wish there'd be more places like this. Chutoro. Nice. I highly recommend adding this fish vinegar. It's so good. Finally, fatty tuna. Chased with a fatty piece of chashu. I have never done that before. That was a bite of history right there. Little bowl of ikura and rice. That was just so much extra umami. Finally, a little hand roll. Oh, that might be my favorite piece right there. Tasting all that rich fattiness from that tuna hand roll and then chasing it with this umami-filled soup. Wow. I can't believe there's not more places like this. Ramen and sushi. We all know they're the best friends. Might as well let them hang out together. That was one of the best breakfasts I've had in Japan. Ramen and sushi. Eight o'clock in the morning. This is what Japan is. This is another place that I was thinking, like, ramen and sushi, this must be such a touristy place. It's just probably made for tourists. I was the only tourist in there. Like, everyone who's lining up right now is a local. Everyone who was eating there was a local. That's a great spot. I think I'm gonna go to one more place on this ramen tour. This place is gonna be hard to get into, but it's a ramen institution that I just gotta try. That's coming up in a few hours because they're not open at eight o'clock in the morning. Ah, there it is. The quintessential Japanese ramen experience that you can only find at Jiro Ramen. Oh my gosh, that was the ramen experience. I need something right now, like, desperately. One second. Oh, a Xinjiang place. Good smelling Chinese food. Oh my gosh. As I was waiting by the door, I keep seeing people filling up their water cups. That is by far the saltiest ramen I've ever had in my life. With the saltiest chashu. That chashu feels like it was just marinated in salt. With that said, that is 100% my type of ramen. Not everyone's gonna like it. It's one of those ramens that you either really like it or you really hate it. It's a no-frills place. There's no talking inside. You go in, you eat your noodles, you get out, and you drink a lot of water afterwards. I mean, the noodles were extremely chewy. They're really, really unique ramen noodles. The broth was actually pretty delicious. I was expecting the broth to be really salty. It wasn't. Man, that chashu. This place is not one of those places that, you know, arranges the noodles to look like someone just combed it or something. The chashu is not nicely, uniformly sliced. The noodles are in a pile. The chashu is just, looked like it was ripped apart in giant chunks and gave to you. Tons of sprouts, a mound of garlic. The chashu, as salty as it is, it's so tender and fatty. And it feels more satisfying biting into like a chunk of meat, you know? The sprouts is the only thing that's kind of keeping this bowl of ramen sane because it is balancing the saltiness out. Like, this is a bowl of ramen that you just like, you just want to just shove into your mouth. When you walk in, if you've never been there before, I made this mistake. I saw like, a guy next to me made this mistake too. You have to get the spoon with the front. There's no spoon sitting for you at the counter. You just get the spoon at the front, get your water, and you just start shoveling noodles in your mouth. It was an experience. I mean, it's extremely garlicky, extremely porky. It's heavy, it's tasty. Like, the broth is actually really good. I would go back. Like I said, it's not for everybody. I feel like this, I feel like a lot of people, this might be a little too intense. I think it's a pretty delicious ramen place. One more thing, uh, it's ginormous. I got a normal bowl, that would be grand. Like, giant, big portion anywhere else. I saw the bigger portions, eh, stay with the smaller portions. Come hungry even for that. That was gonna be my last bowl of ramen today, but I am in the neighborhood and there's one super famous place right around the corner. Let me go check it out. And then I'm pretty sure I'm gonna down like four bottles of water. Wow, I feel it. Oh my god, there's a line around the block. Maybe I have to come back later. 13 seconds later. So yeah, a bit of a wait. I think like 30 people in front of me. I'm already here. It's a nice day. Not exactly ramen weather, but it's a nice day. Two minutes later. Yeah, that's too long of a wait. I'll come back tonight. Look at this apple juice machine. Three bucks. Look at apple juice. Fresh apple juice. That's amazing. Oh, this is what fresh apple juice tastes like. It's incredible. All right, I'm back around four, around 5 p.m. Nobody in line. Well, like four people in line. Five, six people. Six people in line. Much better. So you walk in, they give you a glass of water. This here, this is concentrated jasmine tea. Nice. So condiments. There's dried tomato powder. Chilies, with a warning. Hot oil, vinegar, soy sauce. This is the first ramen restaurant I've been to that prints a message on the seaweed. First thing you notice right away is how thick this chashu is. Wow. She's seared and fatty and oh man, this is going to be tender. Wow. This is super thick chashu with a dab of wasabi, it looks like. Oh, there's so much fat in this piece. It's a big scallions, greens, slightly wavy noodles. This is a thick, rich tonkotsu broth. Oh yeah, it's rich. Wow. This is one of the richest tonkotsu broth I've had on this ramen tour. It's really, really rich. Like one sip, yeah, my lips already feel really sticky. I feel like this is going to be pretty good with some hot oil and vinegar. Let's try some of this super spicy chili as well. Oh yeah, now we're cooking. Rich ramen broth with a little vinegar is amazing. And some heat too. That's why I got some more chilies. I'm gonna go eat each one. Perfect noodles. Can't wait to bite into this. Oh man, that is the most tender chashu I've had on this tour. That's more tender than what I just had at Jiro's. Wow. This chashu is incredible. It's tender and fatty and so much flavor. This is not even fatty. This piece is pretty lean. It's pretty tender as well. The chashu is so good. This might be one of the top, I would say top two chashu I've had in Japan. Maybe top one. No, chashu is incredible. Okay, I'm gonna do one more thing to this ramen. Just because it's here, and I've seen some other people do it, add a little bonito powder just to see what it's like. Yes. Wow. I would highly recommend doing that. Thick, rich tonkatsu broth with some bonito powder. It's like getting your dream car, but somehow it flies too. This is amazing. I saved the best piece of chashu for last. It's the fattiest one. Look at this. Wow. Oh yeah. Best piece. It's amazing. It's so good. I mean the broth is delicious, especially with the bonito and everything, but I'll tell you right now, this ramen place, chashu is the star. It is that good. Okay, I really enjoyed that. Yeah, I think that and tomita, best chashu in Japan. Pork chashu, I just like the pure classic pork chashu. I think this place has the best one. I really like Jiro's chashu because they were just, you know, ripped into chunks and then put into your bowl. Kind of primal like that. This chashu is even better. More tender. Absolutely falls apart in your mouth. The broth is awesome, but I really don't think it's the broth that sets this place apart. It's the chashu for sure. The broth is like also amazing too. Yeah, that's a really uniquely delicious bowl of ramen. It definitely stands out. I do see why this place is so freaking popular. I'm glad I was able to try this. And I think that wraps up our ramen tour here in Tokyo. I went to a lot of places. I think close to 10 ramen shops almost. I think the ones that stick out the most is the oyster ramen. I think that was the best broth. Like this is all personal preference of course. That was my favorite broth of all the ramens I've had. This place for its chashu. Jiro for his chashu too. Oh, the sushi ramen place was really unique. I like that place a lot. I think those are the ones that stood out to me the most. Overall, it's like not a single bad bowl of ramen, you know? I mean, this is Tokyo. Your worst bowl of ramen is probably your best bowl of ramen anywhere else. I will say this has been a lot of fun. Mainly because like there's so many ramen shops that are open now super, super early. So I like being able to just wake up and eat, you know? But definitely went out with a bang on this one. Like Jiro and then this place? Oh, Jiro was an experience. But yeah, that was a pretty incredible few days of ramen eating. And I know there's like tons more ramen shops in Tokyo to explore. I'm just hitting up a fraction of them. But hey, more reason to come back. As always, I'll place a win-do list down below for you guys. Thank you all so much for watching. Until we eat again, see you later.