Special Chinese Soba: 970 yen


"Oi-niboshi" ramen with clear, fragrant broth made from dried sardines

Ramen made with Japanese niboshi (dried sardines) has a unique seafood flavor only niboshi can provide. The flavor of fish is expertly paired with delicious ramen, allowing the rustic charm of the niboshi to blossom..

However, Takano's niboshi ramen takes it to another level.

It's not just a matter of if the recipe is unique or classic or if the niboshi is thick or light.

After ordering and serving, the rich smell of niboshi fills the air. When you drink the soup, you are met with a rich, mellow taste, and you can identify a variety of flavors.

Indeed, it is a different sort of "delicious" than a standard niboshi ramen.

Clear soup

Clear soup

Looking up the secret yields hints in "Tokyo Michelin Guide 2017" and the 2008 book, "Tokyo's Best Ramen." [1][2] discuss "oi-niboshi."


After much trial and error, a fresh-smelling and fresh-tasting Chinese soba was produced by switching to an oi-niboshi method while pan-heating directly before serving.

reference“Michelin Guide Tokyo 2017”, page 247, 2016年, Michelin Tires Japan


The defining characteristic of this spot is their "oi-niboshi," taking a hint from "oi-katsuo.” Niboshi are placed into a bag and passed through the soup before it is poured into the bowl, resulting in a fresh and aromatic broth.

reference“Tokyo Exquisite Ramen”, page 98, 2007年, Ei Publishing

In other words, unlike niboshi ramen which utilizes niboshi as a main ingredient in the soup base, Takano's oi-niboshi uses the niboshi to create a flavor accent

(in this sense, it may be a mistake to label Takano's dish "niboshi ramen").

The Japanese gourmet magazine dancyu discusses the composition of the soup base in depth. [3]


The base is made not only of domestic pork, chicken, fish, niboshi, and kombu, but also carefully selected ingredients such as salt from Aguni, Okinawa and naturally brewed soy sauce matured for two years. As there are almost no chemical seasonings used, the broth has a rich and mellow umami flavor with a light aftertaste.

referenceMiwa Suzuki, danchu, “Ramen now to the age of noodles!”, page 102, 2008年, PRESIDENT Inc

Clearly, this is is a soup that has been made from a large number of deliberately chosen ingredients besides niboshi. It is likely due to this base that the "oi-niboshi" accent comes out so clearly.

A delicate flavor only available at Takano. Please check it out as a bowl of ramen to represent Tokyo.

inside takano

inside Takano


2-15-10, Nakanobu, Shinagawa-ku, Tokyo
Last updated on July 07, 2018. The information on this page may not reflect the current trends.