Ramen Rin

Ramen Rin Sunamachi’s signature ponzu ramen has the generous proportions of Jiro-style ramen—mounds of bean sprouts and cabbage, rich back fat and thick-cut pork—yet finishes with a refreshing tartness that is hard to find elsewhere. The pork-bone broth has plenty of savoury depth, while ponzu adds acidity. Together with the rich fat and chopped garlic, it makes for a distinctive balance that keeps each mouthful lively. Add green chilli for a sharp, spicy edge, or choose the soup-less option to taste the sauce more directly.

The classic shoyu ramen is every bit as forceful. Its dark, non-emulsified broth keeps sweetness in check and lets the soy-based tare’s sharpness come through. Flat, extra-thick noodles have a firm, chewy bite and cling to the broth, while large pieces of pork, simmered until tender enough to fall apart, make their presence felt. Other options include a savoury shio ramen reminiscent of tanmen and a curry-flavoured variation, giving diners different flavour profiles to suit their mood.

Ordering starts with buying a ticket from the vending machine. When handing it over, diners are asked whether they want garlic and whether they want broth; the elaborate customisation calls familiar from some ramen shops—such as extra vegetables or fat, or a specified noodle firmness—are not offered. Even the standard noodle portion is estimated at around 300 grams, with generous toppings, so anyone unsure they can finish may prefer the small size or ask for fewer noodles or a lighter seasoning when handing over the ticket. The owner runs the counter and responds in a friendly manner. Payment is cash only, and advance reservations are not accepted. Come hungry, and choose a portion and seasoning that suit you.