Thanks for the introduction!! I think more and more popular store do this now especially where they want that commitment from customer without the long line that can impact the community there. It is actually a perfect ginza outing day, go queue for your slot then go shopping or tour and then come back for your tasty ramen! It does seem like a very simple menu where there isn't a lot that you can select, probably showcasing their dedication and commitment in delivering the best bowl.
Yes indeed - the system is better for both ramen shops and customers. Right on - there have been issues with long lines causing friction with neighbors. Exactly...not a hassle when you're in an action-packed area like Ginza. They decided to do this one bowl right and proper and this dedication and focus bagged them that recognition 😃
Was there yesterday. I got there 10:30 am when they open and queue line was already closed 😮. I’ve asked admin if they let us extend the queue and we were luckily accepted. Bare in mind that reservation system has changed since this video. Overall, fantastic food and experience in itself. Consume is rear to find in Japanese ramen, but it requires a lot of skills and slow coocking at low heat to make it. Highly recommended!
Crazy how these new and upcoming ramen shops can get a michelin star, all deserving of the recognition. Running a ramen shop takes a lot of dedication, heat and time, some work 7 days a week open to close. Amazing video! Hopefully for this upcoming year we can get some questions for the ramen owners on how they manage, and behind scenes, I'm sure some would be delighted to tell their story!
It does indeed take a lot of work and dedication! So many of these places start prepping the soup during the wee hours of the morning the day before...sometimes as early as 2 am. It's nice to see them recognized for their efforts. This past year (2021) I didn't do as many interviews and behind the scenes videos as in 2020. But plan to do so this year 😃
amazed at how detailed your knowledge of the ingredients are! the japanese aesthetic truly is in the details. 1050 Y for michelin ramen in ginza?..yes please!
Thats a good way to describe it - they spent a lot of time perfecting the recipe and the end result is something with a sort of pureness. Stay tuned for the next one!
Cool !! I visited this place late 2019 and it did had a upper scale, Michelin star vide to it ! The bowl was so good ! Clean and so pure ! The reservation wasn't in place though, I got there around 11am waited about 20-25 minutes. All they would do is bring you in in advance to purchase your ticket and send you back in line until your spot was available ! Impeccable service and top notch ingredients ! Not surprised they received a Michelin star and so glad I got a chance to go there at least once in my life ! Awesome review again Frank :)
Awesome you went already! That's good you didn't have to wait much at the time. After the star, I can only imagine longer lines for those reserved slots. Totally, as to the service and ingredients. They definitely deserve the recognition they're getting and I'm glad the video was so relatable because of your previous visit 😊
This would be a great place to start, with its shio-ish seasoning. That soup was complex but they definitely make sure to maintain a certain simplicity, as ramen at its heart should be!
Wow, did not expect that 9am reservation line! Yeah that's a pretty efficient system. Haha rabbit vs wolf mode! Definitely sounds like a unique experience to try, looking forward to the next one!
They're a well-oiled machine with their system! I looked like a rabbit eating carrots (bamboo shoots) 😅 The next video will be shorter but a lot of fun too I think!
Just an hour ago I read in the Japan Times that this restaurant had received a Michelin star and pegged it on mu map! Your review just sealed the deal, Frank! Thank you for your sacrifices to the gods of ramen. Perhaps you can share your annual health checkup to see how your body is holding up :-)
Talk about timing 😊. Happy to provide some more info, alongside them! I do need to film that health check up results video - that would be fun to share!
So, the video is a little out of date. I was just there this afternoon at 3pm on 10/3/23 to see what the lines were like and when I spoke to the staff, they're no longer doing the dinner service from what I understood. I was told to come back at 8am the next day to try to reserve a slot because they were booked up by 8:55am today.
Sorry about the information being outdated. This was made before the borders opened up and they changed the system. Hope you had a chance to eat there after all of that!
Awesome you've been to all the rest! Not 100% sure about Tsuta but their aggressive expansion overseas and streamlining may have had something to do with it.
@@5AMRamen interesting. That’s a great guess, sometimes expansion can lead to a lost of quality. That is a shame though. Btw, very much looking forward to your next video on tsukemen. My gf is a huge fan of tsukemen and we are hoping to visit japan 🤞🏻🤞🏻 next summer….looking for new places to take her for ramen
Went back in May. Amazing experience and I found out about it on Michelins guide then found your video. Thanks for your insight and reviews on ramen in Japan. Would you happen to know when Ginza hachigo lost its Michelin star? I just went on their site to look up new places to try and noticed they got bumped down to bib gourmand 😢. Just fyi in May I got there at 8:15 am on a Friday morning and there was 1 person in line already. By 9 am the line was about 50 people. By 930 the sous chef came out to greet and count people and more or less sold out of spots by then and had to turn people away for anyone reading this. Restaurant opened at 11am 😅😂
Likewise, thanks a lot for watching! I appreciate the updated info - that wait time is much, much longer since I first visited. A fast pass at Hachigo would be nice 😊. But that's also the great thing about the ramen world - absolutely everyone is able to enjoy it. I think Michelin is just recalbirating their methodology...more "casual dining" spots are highlighted in only the Bib Gourmand Guide.
@en you're very welcome! love the content. Very concise and detailed. ahhh that would make sense when it comes to the ranking although I think it's somewhat unfair. They aren't doing that to lower priced tiered stuff in thailand for example. If they do it with restaurants in one country, it has to be across the board imho. For Ginza Hachigo imho it was worth the wait. It has been the most unique flavored ramen I ever tried (I'm US based so it's not as good lol). Any suggestions for spots in the yokohama area? Michelin guide and a few youtube videos wasn't too much help (i also don't really trust instagram people as they tend to love absolutely everything w/ zero culinary knowledge). Keep up the great content.
I'm wondering how prosciutto for seasoning works exactly. Like is it dried and ground up? Something I remember hearing is that the place doesn't necessarily use tare in the traditional sense so I guess that's it?
Ramen etiquette dictates not staying too long (doesn't have to be a 10 min cut off per se) but I would imagine a lot of tourists are staying beyond 10 min with no issues.
I haven't had a look at the line since they got the star, but I don't think it's really going to move the needle much for locals. They've already won a lot of local awards. But once the borders are open again, I'm sure there will be a lot more tourists in line..like what happened at Tsuta.
I haven't been recently but now with the borders reopened I would imagine they have English translations of the menu / ticket machine. A lot of tourists are visiting them now...I hear the line can even be 3 hours!
I just saw that Ginza Hachigo, Nakiryu, and Konjiki Hototogisu lost their michelin stars for 2024. Do you know if that means there are no michelin star ramen in tokyo currently?
I think it's more that Michelin has recalibrated their system, not giving stars to "casual dining" restaurants anymore. It's the same case with Liao Fan in Singapore. Still plenty of ramen shops in their Bib Gourmand Guide for Japan (even if there are technically no Michelin star ramen shops anymore).
Definitely - some ramen shops have gone in this direction too. However, the concern is that this place would be fully booked for months if they did that. Part of ramen culture is about the commitment to waiting in line, as time consuming and inefficient as that is!
Seems like all these ramens have seafood in the broth making process. I do NOT eat seafood. What Ramen should I get to avoid any seafood or seafood tasting ramens?
Seafood is pretty common in ramen in Japan. I would say stick to pork bone (tonkotsu ramen) - the best place to visit for you would be Fukuoka for that.
Not officially halal but they don't use pork in the soup. But the meat topping is pork, like most places. But let them know you don't want the pork topping and they should be able to remove it.
@@5AMRamen You said in the video they used prosciutto in the base seasoning for the soup. Prosciutto is made from pork, which is forbidden for Muslim people.
![Tokyo MICHELIN STAR Ramen [All You Need to Know]](http://i.ytimg.com/vi/VnqDlrZDWro/mqdefault.jpg)
![Tokyo MICHELIN STAR Ramen [All You Need to Know]](/img/tr.png)
Thanks for the introduction!! I think more and more popular store do this now especially where they want that commitment from customer without the long line that can impact the community there. It is actually a perfect ginza outing day, go queue for your slot then go shopping or tour and then come back for your tasty ramen! It does seem like a very simple menu where there isn't a lot that you can select, probably showcasing their dedication and commitment in delivering the best bowl.
Yes indeed - the system is better for both ramen shops and customers. Right on - there have been issues with long lines causing friction with neighbors. Exactly...not a hassle when you're in an action-packed area like Ginza. They decided to do this one bowl right and proper and this dedication and focus bagged them that recognition 😃
Was there yesterday. I got there 10:30 am when they open and queue line was already closed 😮. I’ve asked admin if they let us extend the queue and we were luckily accepted. Bare in mind that reservation system has changed since this video.
Overall, fantastic food and experience in itself. Consume is rear to find in Japanese ramen, but it requires a lot of skills and slow coocking at low heat to make it. Highly recommended!
Crazy how these new and upcoming ramen shops can get a michelin star, all deserving of the recognition. Running a ramen shop takes a lot of dedication, heat and time, some work 7 days a week open to close. Amazing video!
Hopefully for this upcoming year we can get some questions for the ramen owners on how they manage, and behind scenes, I'm sure some would be delighted to tell their story!
It does indeed take a lot of work and dedication! So many of these places start prepping the soup during the wee hours of the morning the day before...sometimes as early as 2 am. It's nice to see them recognized for their efforts.
This past year (2021) I didn't do as many interviews and behind the scenes videos as in 2020. But plan to do so this year 😃
amazed at how detailed your knowledge of the ingredients are! the japanese aesthetic truly is in the details. 1050 Y for michelin ramen in ginza?..yes please!
Right? At that price there is absolutely no reason to skip this place! This bowl strikes a beautiful balance.
Another great video Frank. The ramen looked so clean and pure. I’m not sure how else to describe it. Looking forward to your next stop. 😊🇨🇦
Thats a good way to describe it - they spent a lot of time perfecting the recipe and the end result is something with a sort of pureness. Stay tuned for the next one!
Frank, thanks for another great video. It helps get us through while we wait to travel again.
Thanks for watching! Another great ramen shop to bookmark for when travel is back 🍜
Cool !! I visited this place late 2019 and it did had a upper scale, Michelin star vide to it ! The bowl was so good ! Clean and so pure ! The reservation wasn't in place though, I got there around 11am waited about 20-25 minutes. All they would do is bring you in in advance to purchase your ticket and send you back in line until your spot was available ! Impeccable service and top notch ingredients ! Not surprised they received a Michelin star and so glad I got a chance to go there at least once in my life ! Awesome review again Frank :)
Awesome you went already! That's good you didn't have to wait much at the time. After the star, I can only imagine longer lines for those reserved slots. Totally, as to the service and ingredients. They definitely deserve the recognition they're getting and I'm glad the video was so relatable because of your previous visit 😊
Now you're making me hungry again. It didn't seem too out there for a Michelin Star ramen shop so it kind of appeals to me.
Modern ramen at its finest. Doing it differently enough for that Star but also staying true to Japanese food and ramen!
I do like that system. Get yourself a decent time to come back, then work up an appetite for lunch. Though, Ginza might be too ritzy for my blood. 😅
Works well, the system! I feel you - Ginza isn't really my scene either, although it's fun to visit.
Great review! I can’t wait to try their signature dish. Thanks Frank!
Thanks for watching!
Tsuta Singapore brought back their original shoyu recipe which i love
Happy to hear it!
I still have to try one of those shio bowls. For this to be french inspired, it looked very simple.
This would be a great place to start, with its shio-ish seasoning. That soup was complex but they definitely make sure to maintain a certain simplicity, as ramen at its heart should be!
I wonder what Frank eats when he's not eating ramen haha. 10 minutes!? I need to savor this ramen!
I eat everything! Love cuisine from around the world. I'm sure it would be ok to stay longer than 10 min 😊
Thank you for the info, very helpful 😊
Thanks for watching!
Wow, did not expect that 9am reservation line! Yeah that's a pretty efficient system. Haha rabbit vs wolf mode! Definitely sounds like a unique experience to try, looking forward to the next one!
They're a well-oiled machine with their system! I looked like a rabbit eating carrots (bamboo shoots) 😅
The next video will be shorter but a lot of fun too I think!
Looks delicious 😋🎉
It is!
Just an hour ago I read in the Japan Times that this restaurant had received a Michelin star and pegged it on mu map! Your review just sealed the deal, Frank! Thank you for your sacrifices to the gods of ramen. Perhaps you can share your annual health checkup to see how your body is holding up :-)
Talk about timing 😊. Happy to provide some more info, alongside them!
I do need to film that health check up results video - that would be fun to share!
So, the video is a little out of date. I was just there this afternoon at 3pm on 10/3/23 to see what the lines were like and when I spoke to the staff, they're no longer doing the dinner service from what I understood. I was told to come back at 8am the next day to try to reserve a slot because they were booked up by 8:55am today.
Sorry about the information being outdated. This was made before the borders opened up and they changed the system. Hope you had a chance to eat there after all of that!
@@5AMRamen No worries, I learned about this place from this video, so I'm just glad I got to experience it.
I’ve been to all the Michelin star ramen shops, so now I got a new one to look forward to. Any word on why Tsuta lost their star?
Awesome you've been to all the rest! Not 100% sure about Tsuta but their aggressive expansion overseas and streamlining may have had something to do with it.
@@5AMRamen interesting. That’s a great guess, sometimes expansion can lead to a lost of quality. That is a shame though.
Btw, very much looking forward to your next video on tsukemen. My gf is a huge fan of tsukemen and we are hoping to visit japan 🤞🏻🤞🏻 next summer….looking for new places to take her for ramen
Damn ive been here before the hype. Sorta mad now that it will be difficult to dine there
Difficult but not impossible...you have first bragging rights tho 😊
I've been to Tsuta and Nakiryu.
Hopefully I can return to Japan next year so I can try the other two.
Would be nice to compete the square when those borders open 👍
Went back in May. Amazing experience and I found out about it on Michelins guide then found your video. Thanks for your insight and reviews on ramen in Japan.
Would you happen to know when Ginza hachigo lost its Michelin star? I just went on their site to look up new places to try and noticed they got bumped down to bib gourmand 😢.
Just fyi in May I got there at 8:15 am on a Friday morning and there was 1 person in line already. By 9 am the line was about 50 people. By 930 the sous chef came out to greet and count people and more or less sold out of spots by then and had to turn people away for anyone reading this. Restaurant opened at 11am 😅😂
Likewise, thanks a lot for watching! I appreciate the updated info - that wait time is much, much longer since I first visited.
A fast pass at Hachigo would be nice 😊. But that's also the great thing about the ramen world - absolutely everyone is able to enjoy it.
I think Michelin is just recalbirating their methodology...more "casual dining" spots are highlighted in only the Bib Gourmand Guide.
@en you're very welcome! love the content. Very concise and detailed. ahhh that would make sense when it comes to the ranking although I think it's somewhat unfair. They aren't doing that to lower priced tiered stuff in thailand for example. If they do it with restaurants in one country, it has to be across the board imho.
For Ginza Hachigo imho it was worth the wait. It has been the most unique flavored ramen I ever tried (I'm US based so it's not as good lol).
Any suggestions for spots in the yokohama area? Michelin guide and a few youtube videos wasn't too much help (i also don't really trust instagram people as they tend to love absolutely everything w/ zero culinary knowledge). Keep up the great content.
I'm wondering how prosciutto for seasoning works exactly. Like is it dried and ground up? Something I remember hearing is that the place doesn't necessarily use tare in the traditional sense so I guess that's it?
Correct! I'm not sure whether it's dried or not but that would make sense with their lack of tare.
Do you have to finish in 10 minutes?
Ramen etiquette dictates not staying too long (doesn't have to be a 10 min cut off per se) but I would imagine a lot of tourists are staying beyond 10 min with no issues.
@@5AMRamen Thanks! I'm not able to slurp yet so I worry I'll be too slow when the noodles are too hot
Nice ---I want to visit a Michelin place at some point in the future👍
Maybe we can do a collab there!
@@5AMRamen That would be awesome👍
ordered and hope that price is well worth it
How long was the wait to get the ticket?
At the time, only ahout 10 min. Now you just line up and I think the wait is several hours to get in.
Do you know what the lines are like now given the Michelin star? I heard people were lining up at 5 AM after Tsuta got their star
I haven't had a look at the line since they got the star, but I don't think it's really going to move the needle much for locals. They've already won a lot of local awards. But once the borders are open again, I'm sure there will be a lot more tourists in line..like what happened at Tsuta.
@@5AMRamen I forgot that the borders are still closed, LOL. Must be nice to be there with hardly any crowds to get a fix of your favorite places
You should do a collab with Japanese UA-camr "Gluttony". He eats alot of Ramen.
Will try and reach out! Always up for collabs 👍
Have you tried Tomida?
How do the two compare?
Tomita is great. But they serve a completely different style of ramen from here. Apples and oranges 👍
Great video! For non Japanese speaking tourist, how can we order?
I haven't been recently but now
with the borders reopened I would imagine they have English translations of the menu / ticket machine. A lot of tourists are visiting them now...I hear the line can even be 3 hours!
I just saw that Ginza Hachigo, Nakiryu, and Konjiki Hototogisu lost their michelin stars for 2024. Do you know if that means there are no michelin star ramen in tokyo currently?
I think it's more that Michelin has recalibrated their system, not giving stars to "casual dining" restaurants anymore. It's the same case with Liao Fan in Singapore. Still plenty of ramen shops in their Bib Gourmand Guide for Japan (even if there are technically no Michelin star ramen shops anymore).
@5AMRamen Got it. I wonder how that will effect the lines. I have only been to Nakiryu and Hototogisu, and both are hour+ waits on a weekday.
Online reservations would be alot easier
Definitely - some ramen shops have gone in this direction too. However, the concern is that this place would be fully booked for months if they did that. Part of ramen culture is about the commitment to waiting in line, as time consuming and inefficient as that is!
Seems like all these ramens have seafood in the broth making process. I do NOT eat seafood. What Ramen should I get to avoid any seafood or seafood tasting ramens?
Seafood is pretty common in ramen in Japan. I would say stick to pork bone (tonkotsu ramen) - the best place to visit for you would be Fukuoka for that.
He is selling US10 but worth US 100
I think so
Your soo spoiled to live where the greatest noodles are !
Consider myself very lucky in Tokyo 😊
can Muslim eat here?
Not officially halal but they don't use pork in the soup. But the meat topping is pork, like most places. But let them know you don't want the pork topping and they should be able to remove it.
@@5AMRamen wow thanks for this info!
@@5AMRamen You said in the video they used prosciutto in the base seasoning for the soup. Prosciutto is made from pork, which is forbidden for Muslim people.
Is it normal to get diarrhea from ramen
Def not, at least from good ramen 😊