Homemade Ramen Muginae (Homemade Ramen 麦苗) Tokyo

Awards

MICHELIN Guide

Bib Gourmand, 2021

All Michelin Bib Gourmand in Tokyo All Michelin Bib Gourmand in Japan

Ratings from the web

Tabelog

3.97

Cuisine

Ramen, Tsukemen

• 2019
• 2018
• 2017

9 / 10

Lunch at Homemade Ramen Muginae (Homemade Ramen 麦苗)

on 05 Nov 2019

by Gerhard Huber

Husband and wife operation, one of the best soups you will get and the dressing is a combination of four (!) different meats. It is worth the efforts you have to undertake to get there.

Tip:
Come early and line up. It starts at 10:30am and they will allocate a time slot for you. Then turn up at the allo yes time and buy a ticket. Wait until seated. There only 100 bowls served per day, so supply is limited.

Dinner at Homemade Ramen 麦苗

on 24 Jun 2018

by Justin Hurst

Supposedly the best shoyu ramen in Tokyo. Took forty minutes to get there, and 90 minutes in line. Worth every second.

Dinner at Homemade Ramen 麦苗

on 31 Mar 2017

by Jason Wang

Immediately after having a plate of tonkatsu each, we went for lunch #2 at Muginae (Homemade Ramen 麦苗). This is a brand new ramen shop that is already climbing the rankings fast (Ramen Beast's Top 20 in Tokyo). We arrived shortly after they opened and there was already an hour long line of people willing to wait in the blistering 90 degree heat and sun (including us)... it was so worth it! The ramen shop was kind enough to provide umbrellas and fans for the heat! Talk about hospitality!!!... More

Immediately after having a plate of tonkatsu each, we went for lunch #2 at Muginae (Homemade Ramen 麦苗). This is a brand new ramen shop that is already climbing the rankings fast (Ramen Beast's Top 20 in Tokyo). We arrived shortly after they opened and there was already an hour long line of people willing to wait in the blistering 90 degree heat and sun (including us)... it was so worth it! The ramen shop was kind enough to provide umbrellas and fans for the heat! Talk about hospitality!!! We chose the Tokusei Shoyu Ramen with all of the fixings. According to Ramen Adventures (found out he's a friend of the owners after we chatted), the broth is made of free range chickens from Yamagata, tare from Nagano and Hyogo craft soy sauces.
_
Homemade Ramen 麦苗 (Muginae), Tokyo (Sept 2016)
#cityfoodsters_tokyo
#cityfoodsters_muginae Less