Ramen, the right way: ordering and slurping

Start at the ticket machine

Many ramen shops use a vending machine by the door. Insert cash, press your bowl (top-left is usually the house special), take the ticket, and hand it to the staff at the counter. No tipping, no bill at the end.

Slurping is a yes

Slurping cools the noodles and aerates the broth — it genuinely tastes better, and it's polite, not rude. Eat briskly: ramen is built to be finished in about ten minutes before the noodles soften.

Customise like a regular

At tonkotsu shops you may be asked noodle firmness (katamen = firm), richness, and oil. Kaedama is a refill of noodles for your remaining broth — order it before the broth runs low.

Broth is optional to finish

Drinking all the broth is a compliment but never required; it's salty by design. Return your bowl and chopsticks tidily to the counter.

Beyond pork

Ramen is traditionally pork-heavy, but Tokyo now serves every diet: Honolu makes a halal chicken paitan, T's TanTan in Tokyo Station is fully vegan, and Michelin-celebrated Nakiryu is worth the queue for its tantanmen.