pecial Shoyu Ramen: 980 JPY

Ramen Tenjinshita Daiki

Tokyo ramen that goes beyond "nostalgia" to a whole new level of delicious

Think back to the most delicious shoyu ramen you have ever eaten. The flavor of Daiki will definitely go above and beyond that.

This is undoubtedly the best that Tokyo has to offer.

I think that, for Japanese people, shoyu ramen is the most orthodox form of ramen. Watching old Japanese movies from decades past, the ramen being eaten is always the shoyu variety. The image and original experience of "the real taste of shoyu ramen" is something that is shared by all Japanese citizens.

Daiki’s ramen, while it is underpinned by that idealized "reassuringly nostalgic shoyu ramen" taste that lives on in the depths of everyone’s memory, boasts a flavor that is overwhelmingly delicious, even to modern tastes.

This impression is most accurately described by an excerpt from "dancyu" (one of Japan’s most popular gourmet magazines) in 2009. [1]


When people eat something that is brimming with nostalgia, and it tastes even more delicious than they remembered it, something is keenly awoken in their subconscious. (...) The shoyu ramen at "Daiki" is a vivid evolution of Tokyo ramen.

referencedancyu, “Ramen’s Best Kept Secrets”, page 39, 2009年, PRESIDENT Inc

So how do create the flavor of this ramen? There were hints in the above description in "dancyu" and in the 2016 edition of "Ramen Walker". [2][3]

The key point is the advanced skill of the restaurant owner, based on Japanese cuisine. In addition, it is in the way he is singularly particular about the noodles and soup.


He does not use artificial seasonings. (...) He believes that it is a waste to rely on the possibilities offered by artificial seasonings. Restaurant owner, Mr. Kazuyuki Takekawa, believes in the immense power of quality ingredients and proper cooking. The proof of that is in how the soup has a different taste every day.

referencedancyu, “Ramen’s Best Kept Secrets”, page 39, 2009年, PRESIDENT Inc


ith his 20 years’ experience working in a Japanese restaurant, the owner makes ramen whose flavors are not too strong, that allows you to enjoy their harmony. (...) The noodles, homemade daily (...) are divided into five different kinds according to the flavor of the soup. " "Ramen Walker’s Hand-Picked Selection! Enthusiast’s Guide to Tokyo’s Best 100 Ramen Stores

reference“Selected by Ramen Walker! Ramen Enthusiasts Approved 100 Best Ramen in Tokyo”, page 16, 2016年, KADOKAWA

Yes, harmony is the key word. The noodles, soup and other ingredients are all of the very best quality. But I think that what gives it such a high degree of perfection–the clean, clear taste of just a single bowl of ramen–is the owner’s roots in the flavoring of Japanese cuisine.

The result is the shoyu ramen that everybody knows but at the same takes ramen to a whole new higher dimension that no one has ever tasted before.

Indeed, it is a ramen that embodies the Tokyo standard. It is a must-eat item.

The salt-based Special Chicken Soba

The salt-based Special Chicken Soba is a signature dish. 950 JPY


Ramen Tenjinshita Daiki
2-4-4, Taito, Taito-ku, Tokyo
Last updated on July 07, 2018. The information on this page may not reflect the current trends.