Ramen
Ogikubo Ramen
- 13Tokyo
Your tasting map
- 13Tokyo
Dish log
A ramen from Ogikubo, Tokyo, combining a seafood dashi of katsuobushi (dried bonito) and niboshi (dried sardines) with dark soy sauce.
Dish profile
About this dish
- Main ingredients
- katsuobushi, niboshi, dark soy sauce, medium-thin noodles (chicken bones and pork bones at some shops)
- History and origin
- A type of Tokyo ramen served at shops around Ogikubo Station, it is said to have come to be based on a Japanese-style seafood soup because many shops converted from soba restaurants. After the war, ramen shops lined the black market at the station's north exit, later spreading along Ome Kaido. It reportedly became known nationwide during the ramen boom of the bubble era.
Sources
- 荻窪ラーメン - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianClues to confirm: meat or seafood
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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