Time Out Tokyo

"The soy sauce-based broth is packed with fried onions and chewy, flat noodles, and topped off with bean sprouts, nitamago (slow-boiled egg) and the obligatory chashu pork slices – just the way they used to make it everywhere in the capital."

Brian MacDuckston

"Speaking of love, you're going to love this ramen."

Spin Japan

"Great value for money, highly recommended."

Gabriel Bloch

"Outstanding classic Tokyo-style ramen since 1952."

Alex Piris

"The broth was oily but full of fatty goodness and flavor. The ramen had a lovely firm but chewy texture."

Hirohiko Kojima

"Light soy sauce soup based on chicken bones. You can feel rich taste. Big quantity of thick straight noodle"

Luc Gougeon

"Very simple shoyu taste with great wantan. The noodles were on the thick side."

Hub Japan

"You know something is really good when it’s been in the business for more than 60 years. Kiraku is one of Shibuya’s oldest ramen joints and to this day, it still has a strong following. The store’s standard recipe is the Chukamen – a shoyu (soy sauce) ramen garnished with Taiwanese deep fried onions."

Maki S.

"The generous amounts of moyashi with the golden shoyu-soup went perfectly together and I can see why many people love this place."