Elements of a Great Ramen + Our Ramen Hall of Fame

We’re ramen connoisseurs roaming the world in search of the very best bowls. Here’s what we’ve found.

A truly great Japanese ramen is much more than just a bowl of noodles—it’s a culinary masterpiece that balances artistry, tradition, and flavor in every aspect. Rich, hot and savory, it’s a meal in a bowl that goes straight to the heart. It pairs really well with a ice-cold lager, especially if you like it spicy like I do. Here we detail the elements of a great ramen and run down our ramen hall of fame list.

elements of a great ramen - sign from Takumi Ramen in Amsterdam

It Starts with the Broth

At its heart is the broth, the soul of ramen, meticulously prepared to embody depth and richness. Whether it’s a creamy, umami-packed tonkotsu (pork bone), a light yet flavorful shoyu (soy sauce), or a delicate shio (salt-based) broth, the key lies in hours—sometimes days—of slow simmering to extract every nuance of flavor. This is where many ramen restaurants fail right away; if they take shortcuts on the broth, the ramen will never be truly great.

A successful ramen broth is not just about being rich or flavorful; it’s about achieving a harmony where no single ingredient overpowers the others. That sounds truly Japanese!

Then Come the Noodles

Equally essential are the noodles, which should perfectly complement the broth in texture and taste. Noodles in great ramen are carefully crafted to maintain an ideal chewiness and thickness that pair seamlessly with the type of broth. Curly, thinner noodles might be perfect for a light shio broth, while thick, straight noodles excel in a hearty tonkotsu. The quality of the wheat flour, the water’s alkalinity (provided by kansui, a special mineral water), and the skill of the noodle maker all contribute to the magic of that first satisfying slurp.

Toppings Can Elevate and Enhance

The toppings elevate the dish, adding layers of texture, flavor, and visual appeal. A well-marinated slice of chashu pork, a perfectly soft-boiled ajitsuke tamago (seasoned egg), and fresh toppings like scallions, bamboo shoots, or nori (seaweed) come together to create a symphony of taste and contrast. The toppings are not just an afterthought but are thoughtfully chosen to enhance the dish without overshadowing the broth and noodles.

Attention to Detail + Love

Finally, what sets apart a truly exceptional bowl of ramen is the attention to detail and the passion of the chef. From the precise timing of cooking the noodles to the careful assembly of toppings, every step is infused with a deep respect for the tradition and a commitment to providing a satisfying, soulful experience. A great ramen isn’t just food; it’s comfort, artistry, and a deeply personal expression of Japanese culinary heritage.

🍜 Ultimate Ramen Tasting Tour | Tokyo, Japan

In 2018, during our first visit to Japan, we took a sensational ramen tasting tour in Tokyo. During this experience, we were able to sample six different mini bowls of delicious ramen at three award-winning ramen shops, curated by the experts. We HIGHLY RECOMMEND this ramen food tour, especially if you don’t have familiarity with the different types of ramen. It’s a super fun evening and really worth it.

🍜 Ramen Cooking Class

While in Tokyo, another immersive experience that can give you insight on how to create a truly magnificent ramen is to take a ramen cooking class. It’s fun and at the very least, you emerge with newfound respect for those chefs slaving over a simmering pot. Exclusive Tokyo Ramen Kitchen Experience

🥇 Our Ramen Hall of Fame

We seek out the best ramen everywhere we go, usually by relying on Google ratings – 4.8 or better with lots of reviews. Over the years we’ve compiled a list of the best bowls, and we go back to each place time and time again. Here we go (in no particular order):

Ramen Tatsu-Ya | Austin, TX (many, many times)

Where it all started, this is our home-town ramen and it’s sensational. I love the hot, spicy Mi-so-Hot, Mark loves the savory Mi-so Not. The broth is rich, the ground pork is flavorful and the noodles are perfect. It includes corn, of all things, and green onions, and we always add Brussels sprouts (which we haven’t seen anywhere else). What also really distinguishes this ramen from the rest is the egg; warm, jammy, marinated, and sweet – it’s the best and we’ve never found one this perfect anywhere else. Also, you gotta get the cold cap Kirin with the frozen beer foam on top. Mmmmm.

Takumi Ramen | Amsterdam (2024)

In 2023 we discovered Ramen Kingdom in Amsterdam, and it was one of our all-time favorites for the great tonkotsu broth, tender, flavorful chashu, and nice service. Sadly, it closed in 2024 (rumor has it that it had to do with rent, visa or tax problems). We hope they return as it was legit good. Undaunted, (well, maybe a little daunted) we found Takumi in 2024 and it is now our Amsterdam go-to. Busy and popular, the ramen was delicious but the service was a bit uneven.

Hakata Ramen | Paris (2024)

This ramen restaurant gets our award for the best chashu – tender and flavorful. Overall, the soup had excellent balance, with a creamy tonkotsu and miso broth that coated the noodles well. The egg was marinated and tasty but a bit cold. We always supplement with gyoza and these were excellent.

Ivan Ramen | New York City (2022, 2023, 2024)

This cool ramen place in the Lower East Side Rich hit our radar when it was Featured on Chefs Table on Netflix in 2017. It offers creamy tonkotsu broth, plus shio, shoyu and vegan options. It’s a hip space with a fun mural in their back patio area. New in 2024… Japanese pickles (!) in the ramen – it was completely unexpected but super tasty!

Ippudo | Tokyo (2019), Singapore (2023), Kuala Lumpur (2024)

Ippudo is a ramen chain located in multiple countries. We had a particularly great experience in Singapore. I got the karaka tamago ramen, which has one of the best broths. I started with the original spice level. The egg was jammy (but not marinated). In Kuala Lumpur in 2024 I upgraded the spice level, which was a nice level of heat. At a Tokyo location we had the tonkotsu, which was nice.

Ichiran | Tokyo (2109, 2023), New York City (2024)

Ichiran is another restaurant with lots of locations around the world, but it’s Japanese-owned so it’s always delicious, consistent and reliable. Each bowl is filled with rich tonkotsu broth, delicious noodles, mushrooms and egg. I love having control of the spiciness. We just had it a few times in New York City as well.

Kayo’s Ramen Bar | Portland (2019)

Maybe it was the cold, drizzly weather, but I had a sensational bowl here a few years ago. Never made it back but always wanted to.

Nishiki Ramen | Lyon, France (2023)

This ramen restaurant had a 4.9 on 500+ reviews and it was worthy. The tonkotsu ramen had creamy savory broth, plus tender chashu pork. Other bonuses: ice cold beer and really great homemade gyoza.

Sanmai Ramen | Chiang Mai, Thailand (2024)

We ate here multiple times during our stay. Rich tonkotsu broth and a delicious jammy egg, plus a nice ratio of broth to noodles. The spicy tonkotsu could have been spicier but I added chili oil to my preference. The pork gyoza arrived with a crispy tuile veil over the top. Very cold Kirin on draft served in chilled mug.

Ichiryu Ishida Ogura Uomachi | Kokura, Japan (2024)

When we arrived into Kitakyushu on a cruise, we took a train to nearby Kokura to try this ramen. At the Kitakyushu Ramen Championship, this ramen restaurant has won the championship in 2017, 2019, 2022, and 2023, becoming the first ramen restaurant to be inducted into the tournament’s Hall of Fame. It’s good enough for us! Hot, creamy tonkotsu broth with tasty, thin noodles, nice mushrooms and a really good egg, plus cold beer. We supplemented with savory seared gyoza.

Kisaki Ramen | Rome (2024)

When in Rome, we had a hankering for some ramen and discovered this highly-rated restaurant. We started with a really delicious Japanese salad with miso dressing. I had the spicy miso ramen – it was delicious and spicy, with ground pork (reminded me a bit of Ramen Tatsu-Ya in Austin – high praise!), had a nice broth-to-noodle ratio, and the egg was ok – marinated but unfortunately not jammy. Mark had Hokkaido miso ramen with porchetta-inspired chashu. The only knock on this place: the gyoza were deep-fried rather than steamed or pan-fried.

Hachiko Ramen by Honda | Lisbon (2024)

This is a cozy new place in the Estefânia neighborhood of Lisbon. The chef worked ten years in Japan and makes authentic ramen with hand-stretched noodles and broth simmered for 16 hours. Also, really good gyoza!

Ramen-Ya Hiro | Barcelona (2024)

We find our way to Barcelona several times a year, so having a go-to ramen place is essential. This one fits the bill quite well. You can tell they put time into their broth, which was savory and delicious.