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Craving creamy tonkotsu ramen? Try Kyushu Jangara—Tokyo’s beloved ramen with rich, yet mild pork broth, thin noodles, and amazing toppings like kakuni and mentaiko. A true taste of Kyushu in the heart of the city!
“Jangara Ramen” is a ramen chain based mainly in Tokyo, officially known as “Kyushu Jangara.” It was founded in 1984 in Harajuku, Tokyo, and has since become beloved for its original ramen inspired by pork bone (tonkotsu) ramen from the Kyushu region. Its signature feature is a rich and creamy, yet mild tonkotsu broth that is easy to enjoy even for those unfamiliar with this type of ramen. This approachable taste has made it especially popular among women and foreign tourists.
The ramen noodles are thin, and customers can choose the firmness of the noodles—from “barikata” (extra firm) to soft—allowing for a personalized experience. A wide variety of toppings is also available, including chashu (braised pork), simmered kakuni (pork belly), spicy cod roe (mentaiko), pickled mustard greens (takana), and wood ear mushrooms (kikurage), all of which reflect the flavors of Kyushu. Some locations even offer vegetarian-friendly ramen options.
Among the most popular menu items are “Jangara,” “Kobonshang,” and “Bonshang,” each offering different levels of flavor and richness in the broth. “Jangara” is the classic, well-balanced option; “Kobonshang” features a stronger flavor with roasted garlic oil; and “Bonshang” offers a deeper, more robust taste for those seeking a richer experience.
The chain has locations throughout Tokyo, including the original Harajuku store, as well as in Akihabara, Akasaka, and Ikebukuro. The Akihabara branch is especially popular among tourists and anime fans, making it a well-known stop for visitors exploring the area.
The name “Jangara” is said to come from the sound of traditional festival drums used in Kyushu—“jangara-jangara”—and the vibrant, lively atmosphere of the shop reflects that festive spirit. Loved by locals and visitors alike, Jangara Ramen continues to share the warmth and culture of Kyushu through its unique take on ramen.
At the store in Ueno, I was able to see panda-shaped seaweed.
Related video :
Coming soon…
Location :
Menu:
– Miso soup with spinach, daikon and tofu [Recipe]
– Onigiri [Recipe]
– Karaage (Fried chicken) [Recipe]
– Fried potato
– Grilled salmon
– Cherry tomato
– Japanese omelette with hijiki [Recipe]
– Cheese and edamame
Behind the scenes:
This menu features rice balls as the main item, with both fish and meat as main dishes, and a well-balanced selection of side dishes including eggs and vegetables. Except for the miso soup, everything can be packed directly into a lunch box.
Note : This recipe was first submitted on July 7, 2021, and resubmitted on May 14, 2025, to reflect additional information.
This Bean Sprout & Cucumber Yukari Salad is the perfect side dish to brighten up any meal!
With crisp cucumbers, crunchy bean sprouts, and the unique flavor of Yukari (shiso flakes), it’s a simple yet flavorful bite. Quick, healthy, and full of that perfect umami flavor — you’ll want to make this over and over.
Grilled Yellowtail with Garlic Soy Sauce is a flavorful dish featuring rich, fatty yellowtail finished with a savory garlic and soy-based sauce. Its sweet and salty taste pairs perfectly with steamed rice, making it ideal as a main dish or even as an appetizer. The aroma of garlic and the umami-rich glaze are sure to whet your appetite. It goes especially well with sides like grated daikon radish or boiled spinach in light soy broth.
Menu:
– Miso soup with wakame, silken tofu and shimeji mushrooms [Recipe]
– Japanese rice [Recipe]
– Grilled yellowtail with garlic soy sauce [Recipe]
– Cucumber and bean sprouts salad
– Simmered butterbur
Paired tea:
– YUCa’s Tea : Tosa-Cha
In this series, I’ll be sharing questions that our customers have asked!
Q. What do people eat for dinner in Japan?
A. In Japan, dinner is typically a well-balanced meal, often consisting of a variety of dishes. The traditional style follows the “ichiju-sansai” (一汁三菜), which translates to “one soup and three sides.
Japanese dinners focus on fresh, seasonal ingredients and aim to create a balanced, satisfying meal that includes a variety of tastes and textures. The idea is not just to eat but to appreciate the harmony and thoughtfulness behind each dish.
Do you like matcha? Matcha is a vibrant green powdered tea made by finely grinding specially cultivated tea leaves called tencha using a stone mill. Since you consume the entire tea leaf, matcha is packed with umami flavor and rich in nutrients.
In Japan, matcha is traditionally used in tea ceremonies, but nowadays there are many shops where you can easily enjoy it.
Located in Asakusa, Suzukien (壽々喜園) is a specialty tea shop where you can enjoy a wide variety of Japanese teas, as well as sweets and gelato made with tea.
One of their highlights is the “world’s richest” matcha gelato, which has become a hot topic among matcha lovers. Their signature “Matcha Gelato No.7” lets you choose from seven levels of matcha intensity — a must-try for any matcha fan.
Another popular option is the “Four Types of Matcha An Dango with Sencha,” featuring dumplings topped with matcha-flavored sweet bean pastes of varying richness, served with a fragrant cup of sencha. It’s the perfect spot to take a break while exploring Asakusa.
Be sure to give it a try!
Related video :
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Location :
Menu:
– Miso soup with tofu, daikon and spinach [Recipe]
– Onigiri [Recipe]
– Tofu steak [Recipe]
– Tofu salad with carrot, spinach, konnyaku and shiitake mushroom [Recipe]
– Stir-fry burdock and carrot [Recipe]
– Japanese omelette [Recipe]
– Strawberry
Behind the scenes:
This menu is inspired by a traditional Japanese breakfast. It includes miso soup and rice, served in the form of onigiri (rice balls) to make it easier for children to eat. The side dishes are tamagoyaki (Japanese rolled omelet), tofu steak, and a tofu salad made by blending tofu into a paste and mixing it with boiled vegetables. For dietary fiber intake, kinpira made with burdock root and carrots was prepared. For dessert, strawberries—children’s favorite—were chosen to provide a good source of vitamins.
Note : This recipe was first submitted on April 6, 2021, and resubmitted on May 1, 2025, to reflect additional information.
Do you love ramen? Ever wanted to dive deeper into its world? If yes, this exhibition is for you! Currently on display at 21_21 DESIGN SIGHT in Roppongi, “The Art of the RAMEN Bowl” showcases the beauty and diversity of ramen bowls.
“21_21 DESIGN SIGHT” is a cultural facility located in Tokyo Midtown, Roppongi, dedicated to exploring the possibilities of design. Opened in 2007, the building was designed by architect Tadao Ando and features a distinctive roof structure that incorporates natural light, harmonizing beautifully with the surrounding greenery.
Ramen, alongside sushi, is one of the most beloved Japanese dishes around the world. This exhibition shines a spotlight on the ramen bowl—donburi—and explores and analyzes it from a design perspective, creating an atmosphere that can be enjoyed by people of all ages.
Menu:
– Tuna sandwich [Recipe]
– Japanese egg sandwich [Recipe]
– Veggie soup with onion, broccoli, carrot and sausage [Recipe]
– Anpanman-shape fried potato
– Yogurt with apple
Behind the scenes:
This meal is something I made when my daughter was still little (around 2 years old?). I made tuna mayo and egg salad sandwiches as the main dish so she could eat with her hands. On the side, I added Anpanman-shaped French fries, which she loved at the time. Since I felt the meal needed more vegetables, I included a pasta soup with finely chopped broccoli, carrots, and sausage. For dessert, I topped it off with diced apples to help her get some vitamins!
Note : This recipe was first submitted on February 16, 2021, and resubmitted on April 24, 2025, to reflect additional information.
