Name in Japanese: 虎ノ門たきちゃんラーメン (Toranomon Takichan Ramen)
Location: 1-17-1 Toranomon Hills Business Tower B1, Toranomon, Minato-ku, Tokyo, 105-6490
Hours:
• Monday - Friday: 11:00 AM - 10:00 PM
• Saturday, Sunday, & Holidays: 11:00 AM - 8:00 PM
Tabelog Rating: 3.62 (Very Good)
How to Get There:
Takichan Ramen is conveniently located in the basement level of the Toranomon Hills Business Tower, directly connected to Toranomon Station on the Tokyo Metro Ginza Line and Toranomon Hills Station on the Tokyo Metro Hibiya Line. It’s just a quick 3-minute walk from either station, making it an accessible spot for those in the surrounding business area.
Overview
Takichan Ramen specializes in a distinctive style known as Chan-kei ramen, which has its roots in the Northern Kanto and Southern Tohoku regions. This ramen style, often referred to as Hidechan-kei or Hidakaya-kei, is known for its clear pork bone soup that’s lighter in appearance but rich in flavor. What sets Chan-kei ramen apart is its clear broth, which preserves the deep pork taste while maintaining a more delicate, almost refreshing consistency. It’s a great option for those who enjoy the rich umami of tonkotsu but prefer something lighter on the palate.
Takichan has built its reputation on mastering this style, earning a respectable 3.62 rating on Tabelog. In Tokyo’s highly competitive ramen scene, a score above 3.5 on Tabelog signifies consistent quality, positive customer experiences, and a strong following among locals and ramen enthusiasts.
History & Background
Takichan Ramen was established with the goal of creating a refined ramen experience that stands The Chan-kei (or Hidechan-kei) style has a unique place in the evolution of ramen in Japan. It emerged from the Northern Kanto region and quickly spread through Southern Tohoku, where ramen shops aimed to create a lighter yet equally savory pork bone broth. The resulting clear soup offered a refined alternative to the heavier tonkotsu styles found in places like Hakata or Yokohama. The term “Chan-kei” is believed to have come from the abbreviation of “Hidechan” ramen shops, which popularized this particular way of cooking pork bone broth.
Takichan Ramen in Toranomon has adopted and adapted this style, bringing it to Tokyo’s business district in a modern and welcoming setting. The shop has become a go-to destination for office workers and travelers alike, looking for a bowl of ramen that’s both satisfying and suitable for a quick yet memorable meal.
What I Got
I opted for the Chashumen (チャーシューメン)—a rich yet clear shoyu-based broth that’s enhanced with various dried fish and fish oils, adding a layer of umami complexity. The soup, while delicate, bordered on the edge of saltiness, but remained well-balanced with its seafood notes. This bowl came generously topped with six thick slices of tender, marinated chashu, fresh blanched spinach (horenso), and a soft-boiled egg. The chashu’s tender texture and slightly sweet flavor provided a great contrast to the briny depth of the broth.
One of the highlights of my experience was the unique pork flavor of the broth. Unlike the heavier tonkotsu styles, Takichan’s soup carried a refreshing lightness, while still packing a lot of depth and richness in every sip. I paired it with a cold Sapporo beer, which complemented the saltiness of the soup perfectly. The staff also served a small dish of spicy bamboo shoots and green onions as a side with the beer—a great way to kickstart the meal.
Taste & Ingredients
The Chan-kei style’s clear soup at Takichan is a refined version of the typical pork bone broth, featuring subtle flavors of dried fish and seafood oils. The seasoning is well-balanced, with a slightly sweet undertone that complements the rich pork flavor. The flat, medium-thin noodles have a smooth, chewy texture that helps lift the soup, making each bite a harmonious blend of flavors.
The chashu in the Chashumen is prepared using pork belly, sliced thick and seared to lock in moisture and flavor. The combination of the fatty pork and the light broth creates an interesting dynamic—both hearty and refreshing.
Location & Ambiance
Toranomon Hills Business Tower’s basement level provides a clean, modern setting for Takichan Ramen. The interior is minimalist, focusing on functionality and comfort rather than frills. The staff was notably friendly and attentive, providing personalized recommendations and ensuring that each guest had a pleasant experience. An interesting aspect is the fact that the ramen is prepared by an all-female staff, which is a rare and commendable sight in the ramen industry, traditionally dominated by male chefs.
Despite the upscale location, Takichan Ramen has managed to maintain a down-to-earth atmosphere, making it a comfortable spot for a casual lunch or dinner. The restaurant is an ideal choice for anyone visiting the Toranomon area, whether you’re a business traveler, a tourist, or simply looking to explore a lesser-known style of ramen.
Why You Should Visit
While Takichan Ramen may not be the most famous ramen shop in Tokyo, it’s a solid choice for anyone looking to try a unique take on the Chan-kei style. The shop’s dedication to this regional style, combined with its focus on quality and consistency, makes it a must-visit if you’re in the area. The light, clear pork bone broth provides a refreshing alternative to heavier tonkotsu styles, and the generous chashu portions ensure that you leave satisfied.
With a 3.62 Tabelog rating, Takichan Ramen has proven itself as a reliable spot for ramen lovers looking to explore something new. If you’re seeking a memorable bowl of ramen that balances lightness with depth of flavor, Takichan Ramen is definitely worth a visit!
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