Hyperlocal Tokyo

Located in Ueno, Tokyo, "Ichiran Atre Ueno Yamashita Exit Store" is a must-visit spot for those seeking classic tonkotsu ramen. Ichiran is renowned for its unique tonkotsu broth and personalized service, particularly the classic Ichiran ramen 🍜, a flavor that leaves a lasting impression. The broth is rich but not greasy, boasting a perfect balance of tonkotsu aroma and umami, delivering a satisfying experience with every sip. The noodles are firm and offer a satisfying texture while harmonizing with the broth. Ichiran's signature partitioned seating allows diners to focus solely on the deliciousness of their ramen, free from external distractions. From noodle firmness to broth richness, everything can be customized to your preference, catering to the diverse needs of ramen enthusiasts. The Ichiran ramen here is more than just a meal; it's a perfect dialogue between you and the ramen itself.

I usually go to the local Ichiran. Even though it was a little before 2 pm on a weekday, there was this line. Is it because of foreign tourists? I saw it from the slope and took a picture. Ichiran allows refills, so I wonder how the turnover is. It was nice that the local one was empty.

I finally visited Ichiran, a popular ramen chain even overseas. The appearance is "simple to the extreme" - pork bone broth, noodles, secret red sauce, green onions, and chashu. The taste was a quintessential Hakata-style ramen, focused on simplicity. I enjoyed a firm-textured kaedama (extra noodles). The most surprising thing was that each seat had a partition, making it a semi-private booth where you can eat without worrying about others. Despite the line, there are many seats and the turnover is fast, so I was able to sit down sooner than expected.

I had been craving Ichiran ramen for a while, and when I realized the one near Okachimachi was gone, I decided to head to the one in Ueno for dinner. The Okachimachi Ichiran was always easy to get into, but the Ueno San-chome Exit store had a line. I was the 23rd person in line, and I almost considered getting something else, but I decided to wait. After 20 minutes, I was finally inside, but then I had to wait for a table. Thankfully, it didn't take long. About 3 minutes later, my ramen arrived. I wanted to savor it since it had been so long since I'd had Ichiran, but I finished it quickly. I was caught off guard. It was delicious, though. I ordered the noodles firm, but maybe I should have gone for extra firm. I kept the flavor and richness at the default level, but it was pretty oily. You could clearly see a layer of oil on top. I didn't get a second helping of noodles, but I think that was the right amount for me.

This is Ichiran at Ueno Station's Yamashita Exit. Even during weekdays at lunchtime, there might be a line, but since there are many seats, you can usually get in without waiting too long. You can also order extra noodles or additional chashu (pork) at your seat. My recommendation is the natural pork bone broth ramen with the following options: Basic, Rich, White Onion, Green Onion, Chashu, 3x (for the richness level).