Seijo Seika (成城青果) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.79

Cuisine

Ramen

• 2026
• 2024
• 2020

Dinner at 成城青果

on 10 May 2026

by Ramen Mistress

One thing I love about ramen is how it’s a chameleon. One bowl for late night stomach filling, one bowl showcasing ultra refined flavors and complexity. One created a hundred years ago, one created last year.

Enter Seijo Seika. They opened in 2020 and have since topped the chats of Tokyo Ramen Of The Year, Ramen Database, and Michelin Bib Gourmand. This one is a beautiful, clean shio with kelp and fish flavors. You can see in the photo how the translucent soup lets the wheat noodles shine.... More

One thing I love about ramen is how it’s a chameleon. One bowl for late night stomach filling, one bowl showcasing ultra refined flavors and complexity. One created a hundred years ago, one created last year.

Enter Seijo Seika. They opened in 2020 and have since topped the chats of Tokyo Ramen Of The Year, Ramen Database, and Michelin Bib Gourmand. This one is a beautiful, clean shio with kelp and fish flavors. You can see in the photo how the translucent soup lets the wheat noodles shine. I could eat this everyday. And despite being a “fancy” bowl it still clocks in around just ¥1,000.

Crushed this one with @kellanskitchen 🍜 Less

Dinner at 芦花公園駅

on 17 May 2024

by Feasting Pigs

in tokyo, japan (jan’24)

another ramen spot i’ve been wanting to try, known for their shio ramen also a journey out of the city center. luckily they open at night as well, so came by for quite a satisfying second dinner.

their shio broth is mainly niboshi based, composed of dried fish, kombu and vegetables which is different to most other shio i’ve tried which are seafood based with hints of chicken/pork. flavours of the broth here are noticeably flavourful but still very clean, but not... More

in tokyo, japan (jan’24)

another ramen spot i’ve been wanting to try, known for their shio ramen also a journey out of the city center. luckily they open at night as well, so came by for quite a satisfying second dinner.

their shio broth is mainly niboshi based, composed of dried fish, kombu and vegetables which is different to most other shio i’ve tried which are seafood based with hints of chicken/pork. flavours of the broth here are noticeably flavourful but still very clean, but not my preferred style of shio as i prefer the subtle sweetness from the use of clams and other shellfish. i don’t know much on the old school style of niboshi, but i think the version here definitely is one of the more notable and good demonstrations where the umami is maintained without being overpowering.

we also sampled the shoyu, and it was similarly clean but bolder in flavour profile without the sweetness to finish and doesn’t really have the balance and roundness i enjoy. noodles were nicely cooked, with a pronounced wheat aroma. but the chasiu was slightly overdone and somewhat chewy, and the chasiu don on the side was okay. considering the price and value of the bowls, as well as its long opening hours, its definitely worth seeking out, but not my preferred style so just trying once is enough for me.

塩そば 並 (¥800)
+ 味玉 (¥120)
醤油そば 並 (¥850)
肉丼 (¥380)
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would revisit: try once
reservations: no
price range pp: under ¥1000
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📍成城青果
location: 3-1-12 minamikarasuyama, setagaya city, tokyo
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#2feastingpigs_tokyo
#2feastingpigs_japan
#2feastingpigs_ramen Less

Dinner at 成城青果

on 19 Feb 2024

by Ramen Adventures

成城青果

Seijoseika, a new ramen shop in Tokyo, gained popularity during the global pandemic. Located in Rokkakoen station, it offers top-class shio ramen with a touch of niboshi aroma oil. The simple soup is made with dried fish, kombu seaweed, and vegetables, and is not pescatarian. The shop also offers a set with ramen and a nikudon rice bowl, which is a must-try for Seijoseika. Despite the high demand, the shop is expected to have short lines due to its location.

8 / 10

Ramen at Seijō Seika (成城青果 )

on 13 Nov 2020

by Abram Plaut

Recommended bowl: Ramen dreamer

Open since June of 2020, this shop utilizes Rausu Kombu from Hokkaido, a few kinds of katsuobushi and niboshi in the soup. Choice of shio or shoyu tare, with toppings like ajitama, pork chashu, mitsuba, negi, onions and yuzu. Run by master Homareda-san, whose dream from the age of 10 was to become a ramen master someday, now owns four yakiton (grilled pork skewer) restaurants, including one in Roka-kōen from 2015.