Concept: You’re in good hands if the founder of a place is known as the “Ramen King” (Shigemi Kawahara is also the founder of the ramen empire Ippudo). Gogyo, like other notable ramen shops in Hong Kong, hails from Japan and touts itself as “integrating the Japanese art of ramen into premium dining.” But this unassuming joint in Landmark Alexander feels more like a casual-chic gastropub rather than a fine dining experience. That’s not bad because the atmosphere feels akin to that of the small eateries you’ll find under the train tracks in Yurakucho or even Omoide Yokocho in Shinjuku minus the crowd and a larger space. It’s not so much the design but more of the lively atmosphere of a bustling gastropub.

What to order: Tonkotsu Classic (HKD 98) is the right pick if your palate wants to play it safe. It has the restaurant’s signature tonkotsu broth and the ramen is topped with maki bara barbecue pork and a soft-boiled egg for a nice touch. For a little modern twist, go for the Tonkotsu Modern Ramen (HKD 98) with homemade miso that enriches the broth even more and adds a sprinkle of spiciness. But for those on the adventurous side, the Gogyo Kogashi Miso (HKD 128) is a must. A black-coloured broth is not uncommon and could either turn someone off or be excited to try it. In this case, there’s something addictive about the broth. It has homemade miso fried over high heat which gives it its dark colour and a slightly charred flavour with a smoky aroma. It’s unlike anything you’ve tasted before. The thick soup base also complements the flat, medium-thin noodles.

Why you’ll be back: There is always something new to try. Gogyo also sees ramen as an art and it’s evident even in their use of intricate bowls to serve the dish. Their offerings are a mix of classic ones to innovative creations that’ll have you craving for more. For a lively yet ironically, also intimate dining experience of ramen and other Japanese dishes including yakitori, Gogyo is the place to come back to.

(Image credit: gogyohk/Instagram)

Concept: Famous around Japan for its Karashibi-style miso ramen, which consists of a fiery concoction of chillies and numbing spices, the Japanese mainstay boasts multiple outposts here in Hong Kong. This ramen spot is sure to satisfy anybody’s spice craving. At either restaurant, the walls are decorated with eerie oni masks which is a suitable portent of the hellishly-coloured red broth to come. The motto here is a “ramen to delight all senses”.

What to order: Relatively speaking, the Premium Ramen (HKD 120) is the safest option. It’s topped with generous heapings of bean sprouts, minced garlic, an egg and a massive chunk of melt-in-your-mouth pork belly. Meanwhile, the Ramen with Coriander (HKD 110) is a standout for those who enjoy a refreshing and distinctly herbal taste. If you fancy yourself as the daring type try the Karashibi Maze Soba (HKD 100). It is Kikanbo’s take on the dry noodle, accompanied by a pungent spicy sauce that contains soaring notes of curry powder.

Why you’ll be back: For many ramen lovers, customisation is key. Kikanbo takes pride in the flexibility it gives diners to choose their desired level of chilli pepper and sansho powder — the addictive, mouth-numbing agent. The portions are also generous, ensuring you’re unlikely to walk away hungry. It is also rare to have a ramen shop that opens until midnight.

(Image credit: kikanbohongkong/Facebook)

Concept: Although its signature shoyu ramen has won numerous awards over the years, Takano has never forgotten its roots as a modestly sized mom-and-pop operation from the outskirts of Tokyo. The Hong Kong outpost represents its first foray overseas. It is a modern reflection of the original shop with similarly easygoing wooden furnishings. Diners are able to witness the therapeutic process of hand-making noodles through a large glass window.

What to order: The accolades and fanfare mostly centre around Takano’s Soy Sauce Ramen (HKD 128). The broth is delicate yet complex, owing to a mixture of free-range chicken, seafood and pork bones that are used to make this Tokyo-style ramen’s base. Welcome accompaniments come in the form of soy-marinated egg and charred pork slices, both of which are simple but effective. Beyond different styles of ramen, we’d also recommend the Deep-fried Oyster Cutlets (HKD 138), which are coated in a perfectly fried lightweight batter. The ocean-dwelling mollusc retains its distinctive, salty-sweet taste.

Why you’ll be back: The standout element at Takano Ramen is its noodles, which are made on-site daily and carry a distinct buckwheat flavour, something diners more readily associate with soba noodles. This gives the ramen a slightly nutty quality, which works to enhance your enjoyment of the distinctly savoury soups. Provided you need more convincing, seek out the dark flecks of buckwheat on your next visit as they shouldn’t be hard to find. Plus, Takano has seasonal offerings on the regular so there is always something new to try. At one point, it is impressive to use soy milk as a soup base which leans more into the “unheard of” spectrum of ramen offerings.

(Image credit: Takanohk/Facebook)

Concept: When picturing the setting for a ramen shop, the decor of this LKF-adjacent izakaya-style den probably isn’t what you had in mind. Bar stools and the ubiquitous “privacy booths” are eschewed in favour of communal tables and plenty of al fresco seating. Even the food itself is slightly unconventional as it veers away from typical regional recipes synonymous with well-documented ramen cities such as Sapporo or Tokyo. If you’re on the lookout for a bowl of noodles that is slightly different but familiarly comforting, then you’re in the right place.

What to order: Choices here are curated but varied. Take for example the Soy Sauce Ramen (HKD 138), which is lean in name but rich in flavour. The broth is made from chicken and, as if to drive the point home, served alongside an extra-generous portion of fall-off-the-bone chicken leg. Much beloved is the Spicy Minced Chicken Tossed Noodle (HKD 123). The house speciality arrives with a cornucopia of individually diced ingredients and unctuous raw egg yolk, just the right sort of richness you’d want on a balmy summer evening.

Why you’ll be back: In addition to the outstanding food, the location of Nojo is nothing to sniff at. Housed in the swanky H Code lifestyle development, this eatery features both an indoor and outdoor area that’s perfect for nursing a post-work beer or cocktail. As a bonus, Nojo’s menu includes a complement of appetisers and entrees that are broader than most. Service is friendly and the atmosphere is almost always vibrant.

(Image credit: nojo_hk/Instagram)

Concept: The notion of queuing for a bowl of ramen in Hong Kong is a settled one, especially if an Osakan celebrity chef (Hayashi Takao) and ramen connoisseur (Matsumara Takahiro) are involved. With great ramen comes great lines. The popularity of Ramen Cubism often manifests itself into a string of diners that snakes its way out of a basement alley and into the bustle of Wellington Street. The key takeaway here is that only 200 bowls are served daily. Once the Cubism team reach this limit, the restaurant shuts down for the day.

What to order: Our go-to would be the pride and joy of the restaurant, Premium Cubism (HKD 118), a creamy white broth which is rich and deep in flavour. Thin pork slices decorate the bowl in a fan-like shape which borders on comical, with the all-important half-cooked egg perched delicately at the centre. For a slightly more subdued option, try the shoyu–style broth called The Sky Bird (HKD 88). It is a mix of bonito and premium Japanese soy sauce, combined to achieve a nuanced umami flavour. Accompanying this is a sizable chunk of slow-cooked pork, all but guaranteed to result in a meat-induced coma shortly following consumption.

Why you’ll be back: Setting aside the star power of its partners, the steaming hot bowls of ramen here feel like true nourishment, and act as the perfect way to recharge after a hard day’s work. Each broth (whether soy, chicken or pork-based) takes time and dedication to prepare and it shows. The noodle texture is also top-notch, with just the right amount of springiness and chew.

(Image credit: ramencubism/Instagram)

Concept: Widely reputed to serve the best paitan (white soup) ramen in Hong Kong, Zagin Soba is another Japanese institution which has developed a seemingly insatiable following among local noodle obsessives. The Osakan mainstay operates in two locations — Central and Happy Valley — complete with modestly appointed spaces consisting of a mixture of table and countertop seating. All but the most essential interior elements have been ignored to focus on making a premium product which is available in three formulations, based around the aforementioned tori paitan chicken broth.

What to order: First-timers can steer towards the Regular Tori Paitan (HKD 148) option, which keeps distractions to a minimum thanks to a master stock that is prepared exclusively using poultry. The paitan at Zagin is continuously simmered for hours on end, a method that is crucial for rendering out the fat and collagen which imbue this soup with its trademark richness. An electric hand whisk is used to agitate the broth just before serving, further boosting its silken, creamy texture whilst projecting a cappuccino-like appearance onto the surface. Noodles are served at a single, uniform “doneness” and accompanied by a mixture of sous-vide pork loin and chicken chashu.

Why you’ll be back: For diners who insist that simplicity is the natural bedfellow of elegance, Zagin Soba appealsmen on multiple levels. Because there are only three styles of ramen to choose from (all of which utilise the same garnishes and soup base) a certain clarity is assured. This lets you concentrate on each individual ingredient rather than getting bogged down in the esoterica of toppings, spice level, and noodle thickness. For an even more visceral pre- and post-dining experience, we suggest visiting during Hong Kong’s (admittedly fleeting) winter season.

(Image credit: zaginsoba/Instagram)

The concept: Maru de Sankaku is all about focusing on madai or sea bream from Osaka. As such, you can expect the noodles to come with a thick yet almost translucent white broth. While its sister restaurant Zagin’s signature is chicken soup, over at Maru de Sankaku it is all about fish broth. What this place does better though, is keeping it simple. There are only three styles of ramen to choose from. This fuss-free approach keeps diners happy, as seen by the long queues and given that they only serve a limited number of bowls a day.

What to order: Without stating the obvious, the star here is the creamy Madai Broth Ramen (HKD 138), made with seabream creating a foamy texture. It comes with pork, fish, bamboo shoots, and chives topped with paprika powder. Those looking for something else can get the fish soup replaced with tsukemen, which is served above a layer of dry ice. The result? A fog effect once you get your bowl.

Why you’ll be back: The menu is short and simple, so you’ll likely already know what you’re about to get next time. Despite that, you still customise and personalise your order. If your Madai Broth Ramen is missing a soft-boiled egg the last time, you can just get it for an extra HKD 15 the next. Be creative on each of your visits!

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Concept: Kokoro Tokyo Mazesoba has its roots in Tokyo under renowned Japanese chef Takuma Ishikawa. It is the first and only Japanese mazesoba brand in Hong Kong and its expansion in the city is proof that foodies crave its specialty. Just this year, it opened two new stores in the city (in Yuen Long and Tsuen Wan) and both have unique themes and offerings to diners. The Yuen Long branch integrates noodle production elements into its design while the Tsuen Wan outpost resembles a serene garden. Mazesoba is the star here, which is a broth-free variation of Japanese ramen that incorporates flavours of Taiwanese cuisine. Typical ingredients include spicy minced pork, grilled pork belly, scallions, and garlic chives with thick Japanese noodles.

What to order: Did you really eat at Kokoro Tokyo Mazesoba without having mazesoba? A classic order is Tokyo Mazesoba (HKD 89) which you can also get in an XL size for an additional HKD 20. It has all the ingredients and flavours of a classic mazesoba. For a little punch, whether on the savoury side or sour side, we also recommend Mentaiko Cream Mazesoba (HKD 99) and Yuzu Shio Mazesoba (HKD 89). Hot on the menu is the special Black Truffle Duck Breast Mazesoba (HKD 129), which has a tender and flavourful duck breast with aromatic black truffle and house-made noodles. The best way to enjoy is to follow the “three-stage tasting method” of mixing together, adding black pepper, and finishing off with the special black truffle sauce.

Why you’ll be back: Diners have the option of mixing white rice into the remaining sauce to create a different meal. This is also possible with the Black Truffle Duck Breast Shoyu Ramen (HKD 109). Plus, each branch has its own unique charm. Go for a quick bite at the Wan Chai or Sha Tin branch or have a tranquil time at the Tsuen Wan branch. Additionally, they also have a selection of drinks available through their own in-house tea brand, Kokoro Nomimono. The tea is made from 100% organic tea leaves certified by the Japan Agriculture Standards.

Concept: Menya Musashi is a pioneer in its own right, creating the first generation of double soups in Tokyo using fish and pork bones. Its motto is “originality” and has since operated with this principle which resulted in over 140 different flavours of ramen since its conception. Its name is a homage to the legendary samurai, Miyamoto Musashi who was known for his double sword style, much like the restaurant’s double soup concept. For the indecisive eater who can’t choose between a fish or pork broth, Menya Musashi is the answer. Not afraid to go beyond the normal, Menya Musashi also recently partnered up with Plant Sifu to offer a plant-based dipping ramen. It is a step up from Menya Musashi’s previous Mushroom Ramen and sets a benchmark for plant-based dining.

What to order: Whether you have dietary preferences or simply want to eat healthier, the plant-based set is also a worthy alternative. Pick between a Veggie Chicken Tomato, a Spicy Veggie Chicken Tomato, or a Deep-fried Veggie Pork Cutlet for the tsukemen set (all HKD 88). It boasts umami richness of a tangy or spicy tomato broth with the crunchy texture of the shredded plant-based chicken. Health buffs keen on the crunch of meat can opt for the Kanzan Tsukemen (HKD 90) which comes with a selection of pork bones, pork skin, chicken feet and vegetables and a six-degree thick soup. Those with a knack for chicken will love the Bukotsu Souden Bone Soup and Chicken Soup (HKD 108) made with real chicken and simmered for 10 hours to achieve a real chicken broth.

Why you’ll be back: Those who have a penchant for simplicity and a fuss-free menu have reasons to come back. There are no theatrics here, only a comforting bowl of ramen. Sure, the plant-based menu can raise some eyebrows but it is meant to provide a more diverse offering to those with dietary restrictions and preferences. If it is not for you, there are certainly other things on the menu. Matter of fact, each branch of Menya Musashi has its own signature ramen so just go on a ramen-hopping trip to try them all.

Concept: When the team behind Wagyumafia opened this adjoining casual eatery, the initial media blitz (centring on a certain footballer and the spectacle of cringe-influencer culture) did little to engender goodwill amongst serious noodle aficionados. Fortunately, the time has proved to be on Mashi No Mashi’s side. The consensus now seems to be that this 12-seat counter is the optimal place for a rowdy evening spent pounding awamori (an Okinawan alcoholic beverage) and muscling through a preposterously decadent bowl of wagyu dipping noodles.

What to order: Notwithstanding some gyoza and a carotid-hardening beef donburi, there are really only two dishes at Mashi No Mashi to choose from. No point in guessing which one is the star of the show. True to its moniker, the Tokusei Wagyu Tsukemen (HKD 150) is an enormous bowl of thick-cut noodles, somewhere between soba and udon. This is accompanied by the usual medley of bamboo shoots, parboiled cabbage, and a soft-boiled egg. Then comes the beef, like an angry red tide, threatening to engulf every other ingredient in sight. The main allure here is the brisket’s provenance, which is sourced from the same Kobe farmer, Muhenaru Ozaki, who supplies Wagyumafia. All the tsukemen served are paired with the same dipping sauce, which is a strangely wonderful concoction of wagyu fat, cartilage and (at your discretion) red-hot togarashi pods.

Why you’ll be back: What you get out of Mashi No Mashid depends largely on what, or how much, you bring with you. To put it bluntly, the typical self-serious ramen geek probably won’t enjoy the act of spending HKD 200 (after service tax) for a bowl of beefy tsukemen. But if you come to the party with an open mind, it is a party. You’ll be rewarded with raucous service, boatloads of atmosphere and dipping noodles which may well be more satisfying than what you’ll find at most fine dining tables.

Concept: Hailing from Sapporo, Ebisoba Ichigen has achieved bona fide cult status amongst ramen enthusiasts within Japan’s domestic market. The reason for that is simple: a break with tradition that sees the humble shrimp thrust into the driver’s seat in every single permutation of Hokkaido-style ramen on offer. In fact, the original shrimp broth has become so popular that it is now available at retail. With multiple branches across the city, Ebisoba has a fairly widespread presence. Restaurant interiors are consistent, swathed in a vibrant red which tantalises passing diners whilst reflecting the bold and heady flavour of Ebisoba’s star ingredient.

What to order: If your taste for ramen errs toward the conventional, a variety of Ichigen broths cut with the familiar porkiness of tonkotsu are available. However, those with even a passing appetite for shellfish are encouraged to try the Ebi Mazesoba (HKD 88). Both a chain-wide first and Hong Kong exclusive, this dish is, for lack of a better descriptor, a dry ramen. It consists of toothsome noodles layered with soy sauce that has been infused with numerous ebi bits dense in oil, brine, and umami. To ensure maximum absorption, we recommend ordering the thicker kind of noodle.

Why you’ll be back: Whereas tonkotsu and paitan noodle soups are effectively ubiquitous throughout Hong Kong, Ebisoba’s take on ramen is decidedly less common. The insanely fragrant and addictive flavour of its prawn-based condiments appeals to those with a penchant for bold flavours, and even diehard Ebisoba fans are likely to be enticed by the range of branch-exclusive dishes.