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Hong Kong’s best ramen restaurants

By Annette Chan 15 October 2020 | Last Updated 16 September 2022

Header image courtesy of Nagahama No. 1 (via Facebook)

Originally published by Annette Chan. Last updated by Nicole Hurip, Jen Paolini, and Celia Lee.

Ahhh, ramen. While it seems like an age ago that the ramen craze set Hong Kong’s restaurant scene on fire, we’re happy to report that the city’s love affair with these delicious noodles has stood the test of time, unlike other food fads that have come and gone (e.g. soufflé pancakes and rainbow foods, to name a few). Nowadays, Hongkongers are even more spoilt for choice, with soup options expanding from the reigning Hakata-style tonkotsu (豚骨ラーメン; pork bone broth) to creamy tori paitan (鶏白湯; chicken bone broth), delicate seafood broths, and more. Here are our top picks for the best ramen restaurants in Hong Kong.

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Nagahama No. 1

This 12-seater restaurant on a quiet Central side street might look unassuming, but it’s one of the best examples of tonkotsu in town that manages to stay balanced and non-greasy without losing on richness or complexity. There are quite a few options on the menu, but you can’t go wrong with the classic No. 1 ramen ($108), which comes with chashu (チャーシュー; roast pork), seaweed, black ear fungus, spring onion, and an egg.

If you’re partial to chashu, try the roast pork ramen ($98) with extra meat (fatty and lean cuts) that has been roasted to perfection. All noodles come with a side of Nagahama’s famous spicy beansprouts, which add a welcome tanginess and crunch to the meal.

Nagahama No. 1, 14 Kau U Fong, Central | (+852) 2323 6115

Zagin Soba

Not all ramen dishes are created equal; certainly, not all chicken paitan bowls are created equal. Although there are two major contenders in our books for this underrated ramen in Hong Kong—Kane Tsuru and Osakan export Zagin Soba—Zagin Soba has inched ahead of the former with its extra frothy “cappuccino”-style soup, which is agitated with a whisk just prior to serving in order to achieve its signature consistency.

On the regular menu, you’re limited to just three noodle options here: regular tori paitan ramen ($138), ramen in seafood and chicken broth ($138), and tsukemen with chicken soup ($148). There are seasonal items to choose from as well, should you be feeling more adventurous. With its creamy, moreish soup and chashu topping, the signature tori paitan reminds us of a lighter, soupier take on spaghetti carbonara.

Each bowl comes with freshly fried burdock chips, a welcome change from the menma (メンマ; fermented bamboo shoots) that’s typical with tonkotsu. You can also order a side of smoked onsen egg ($15) to go with your order, or juicy fried chicken ($48).

Zagin Soba, locations across Hong Kong

Ramen House Konjiki Hototogisu

Having trouble choosing between all these different broths? We’ve got just the thing. Michelin-starred Ramen House Konjiki Hototogisu is famed for its “triple soup”—a complex, flavourful broth that’s made with pork, fish, and Hamaguri clams. Regardless of the type of ramen you order, each bowl is topped with diced mushrooms, finely chopped herbs, and crunchy bacon chips, which is reason enough to give this place a shot, in our opinion.

Ramen House Konjiki Hototogisu, locations across Hong Kong and Kowloon

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Photo: 一幻拉麵 Ebisoba Ichigen Hong Kong (via Facebook)

Ebisoba Ichigen

If you’re a lover of all things prawn- and shellfish-flavoured, you’ll find the aroma at Ebisoba Ichigen “shrimply” irresistible. Dad jokes aside, this Sapporo restaurant chain is a godsend for seafood fans—the broth for their signature ramen is fortified with amaebi (あまえび; sweet shrimp) essence, oil, and soy sauce, while the bowl is topped with ground prawns and crunchy prawn tempura. For something different, the Hong Kong-exclusive ebi mazesoba ($88) is a dry stirred noodle with chashu, amaebi tempura, seaweed, and an onsen egg.

Ebisoba Ichigen, locations across Hong Kong

Maru De Sankaku

This sister restaurant to Zagin Soba has proven to be incredibly popular, with people forming a queue down Aberdeen Street for its rich madai paitan (鯛白湯; red sea bream bone broth) ramen ($138) from as early as 12 pm. Only a limited number of the rich white broth bowls are available every day, though people who enjoy lighter flavours will be pleased to hear that the ramen with clear madai broth is available all day.

Like Zagin Soba, the noodles here come topped with freshly fried burdock chips and a smoked onsen egg, though Maru De Sankaku also serves its noodles in clear broth with a crunchy morsel of fried fish skin, which provides a delightful textural contrast to the meal.

Maru De Sankaku, locations across Hong Kong

Photo: @bariumahk (via Instagram)

Bari Uma

If you get some perverse pleasure in joining massive queues (see also: Don Don Donki), then you may as well get a delicious bowl of freshly made noodles at the end. Bari Uma, a famous ramen chain from Hiroshima whose name translates to “super tasty,” has five branches across Hong Kong, all of which attract long, snaking lines during peak hours.

Bari Uma offers some interesting variants—including the matsuba crab meat and paste ramen ($128) topped with a soft shell crab offered for a limited time—but the signature is the “super-rich” pork bone broth, which is finished with tamari (たまり; dark, rich soy sauce) and complemented by rustic thick-cut chashu ($85).

Bari Uma, locations across Hong Kong

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Photo: Metro Tonkotsu Base

Metro Tonkotsu Base

Ramen lovers are sure to be familiar with Metro Tonkotsu Base. As the sister brand to Tokyo Tonkotsu Base, a popular Japanese railway ramen shop, Metro Tonkotsu Base has wowed its patrons with Hakata-style ramen since its opening in 2021. The store comes fully equipped with self-serving vending machines commonly used in JR ramen shops in Japan, too.

There are several ramen choices on the menu, including the reigning flavours: shoyu tonkotsu ($72) made with pork bone broth and soy sauce, and kuro tonkotsu ($82) with black pork bone broth. If you don’t fancy eating pork for the day, try out the chilli tomato crab soba ($88) for an exciting maritime twist to the traditional tonkotsu base.

Metro Tonkotsu Base, G101A, 1/F, Telford Plaza, 33 Wai Yip Street, Kowloon Bay

Photo: @butaoramen (via Instagram)

Butao Ramen

Butao Ramen is another popular ramen joint serving up authentic Hakata tonkotsu ramen. But its ramen is far from ordinary! Taking the signature tonkotsu to another level, Black King is made with black garlic and squid ink; Red King with a generous helping of chilli powder, spices, and miso; and Green King—a fusion option for the adventurous—is infused with olive oil and fresh basil, and sprinkled with Parmesan cheese powder.

For September, Butao Ramen has introduced an exclusive seabura shouga shoyu ramen, a Nagaoka City favourite with a rich broth made from chicken, pork, and plenty of fresh ginger to balance out the fats, offering a refreshing taste with each bite. Monthly exclusives are available while stock lasts, so get yours before they’re all gone!

Butao Ramen, locations across Hong Kong

Photo: @kanadayahk (via Instagram)


Originating from Fukuoka, each bowl of ramen from Kanada-Ya is served with a tonkotsu broth base that is boiled for 18 hours. The cult favourite is the tori paitan tonkotsu ramen ($85), which combines the best of both broths in one delicious bowl of goodness. Apart from its year-round menu, Kanada-Ya’s seasonal special puts a truffle twist on the traditional tonkotsu ramen. The truffle ramen ($108) transforms the authentic classic with premium porcini truffle paste, white truffle oil, and crispy pork collar. Craving something to cleanse your palate between slurps? We recommend the korokke danshaku ($35), a beef and sweet potato chestnut croquette that balances between sweet and savoury.

Kanada-Ya Hong Kong, locations across Hong Kong

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Photo: @shugetsu_hk (via Instagram)


Originating from Ehime Prefecture, Shugetsu is famous for its fresh noodles and shoyu broth. If authenticity isn’t enough to guarantee Shugetsu’s deliciousness, the restaurant has been Michelin-recommended for eight consecutive years! Not only are Shugetsu’s noodles homemade, but all toppings and side dishes are also made in-house for maximum freshness. The shoyu used for its broth comes straight from the fermentation barrel of Kajita in Ehime Prefecture, a production house that has been making the same base for the past 140 years.

Each Shugetsu store in Hong Kong has a special ramen on its menu. Fans of seafood, head to Central and Quarry Bay for a taste of the ocean with the abura ramen with scallop oil and shrimp abura ramen. Fans of numbing spiciness, head to Causeway Bay for the sansho pepper abura ramen. You can also pair your ramen with Shugetsu’s homemade oden (おでん; one-pot dish) with a variety of ingredients stewed in a light soy sauce dashi.

Shugetsu, locations across Hong Kong

Isaba Taifu

Isaba Taifu is blending the taste of fresh seafood with a secret 18-ingredient sauce and a rich tonkotsu base that has been boiled over 30 hours. There are four choices on offer: gyokai (魚介; selection of seafood), grilled shrimp, bonito fish, and niboshi (煮干; dried sardines).

However, an experienced joint like Isaba Taifu offers more than just seafood ramen—its Mong Kok branch also has a chicken chashu ramen with fish broth and shio dare (塩だれ; salt sauce)—a unique twist to tonkotsu ramen that is sure to stand out in flavour. If you are craving a bowl of tori paitan ramen, head to Wan Chai for a taste of its special recipe! There are only 15 bowls on offer each night, so make sure you place your order early. Foodies with a strong palette, head to Tsuen Wan for the coriander tonkotsu ramen.

Isaba Taifu, locations across Hong Kong

Photo: @kikanbo_hongkong (via Instagram)


Dedicated to crafting “ramen to delight all five senses,” Kikanbo is for those who love a bit of spice in their food. But even foodies with milder palates should definitely give Kikanbo a shot! Once you get past the initial spice and numbness, the umami flavours of its ramen will change your mind about ramen broths forever. Kikanbo’s range of karashibi miso ramen is completely customisable when it comes to the level of spice, so you can work your way up to the hottest on the chart. Choose between nuki (抜き; none) to oni-mashi (鬼増し; devilish) and find a numbing spiciness that is perfect for your palate!

Kikanbo, locations across Hong Kong

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Ichitora’s tonkotsu ramen is served with a pork bone broth that is boiled for over 10 hours every day. We recommend the fresh lemon ramen ($101) with lemon-infused broth for those craving a refreshing and citrusy taste, and the tuna broth shio ramen ($103) made with premium tuna for those looking to class up their ordinary meals. The izakaya-style restaurant also serves a range of Japanese liquor with its delicious food.

Herbivores can delight in ramen here, too! Apart from the classic tonkotsu ramen, Ichitora has introduced vegetarian and vegan options to its ramen menu. The “tonkotsu” base for these options is made from premium kombu (昆布; kelp) and onion soup.

Ichitora, 23 Amoy Street, Wan Chai | (+852) 2808 0635

Photo: @nojo_hk (via Instagram)


Nojo is a fun artisanal restaurant serving modern interpretations of traditional Japanese recipes. Unlike most ramen joints, Nojo’s primary broth base is a rich tori paitan instead of the usual tonkotsu. Its signature ramen comes in four flavours: shoyu with slow-braised whole chicken leg ($138), yuzu shio ($98), tan-tan spicy miso with ground chicken ($88), and tomato with shredded chicken tenders and grana padano cheese ($113). The restaurant also has a selection of tossed noodles on offer, served without broth—the perfect option for summer days in the city. Try the spicy ground chicken tossed noodle (S123).

Nojo, Shop 5 & Open Space, G/F, The Steps, H Code, 45 Pottinger Street, Central

Photo: @ramencubism (via Instagram)

Ramen Cubism

Ramen Cubism is led by two Japanese celebrity chefs, Hayashi Takao and Matsumura Takahiro, so it’s only fitting that the restaurant’s ramen uses the broths made famous by each chef. The premium tori paitan ($118) by Chef Hayashi is made with the prized Danbo chicken that is organically reared and kagome khumbu harvested exclusively for the restaurant. Chef Matsumura’s Osaka-signature shoyu broth ($98) is crafted from a mixture of nine soy sauces and bonito, making this soup base unlike any other in the business!

Ramen Cubism, Basement, Yuen Yick Building, 27–29 Wellington Street, Central

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Annette Chan

Senior editor

Annette is an editor and copywriter with a lifetime of experience in hunting out the most interesting, odd, and delightful things about her beloved home city. Having written extensively about everything from food and culture to fashion, music, and hospitality, she considers her speciality to be Hong Kong itself. In her free time, you can find Annette trying out new dumpling recipes or playing Big Two at her favourite local bars with a cocktail in hand.