Inose Ramen in Shinjuku – Four Unique Soups and Whole Wheat Noodles

Inose Ramen (伊之瀬) is a cozy tsukemen (dipping ramen) specialist tucked into the side streets of Shinjuku. Operated by the Koike ramen group, it represents their deeper foray into the world of tsukemen. And coming from them, quality is a given.

Inose carves a creative path—focusing on refined, distinctly Japanese flavor profiles and offering four unique dipping soups to choose from.

Inose Ramen - Noodles Served Hot or Cold

Inose’s noodles can be enjoyed hot or cold. When served cold, they’re bathed in light kelp water, which not only prevents sticking but also adds a subtle umami aroma.

The noodles themselves are thinner and more delicate than those at their sister shop Aidaya, made with whole wheat flecks that give them a slightly nutty fragrance and a satisfying chew.

Soup #1 – Light Seafood Broth

This is Inose’s flagship tsukemen, based on niboshi (dried sardines) with supporting notes from kelp, chicken, and pork. Out of the four, it’s the lightest and most delicate, yet still layered with flavor.

A great choice for anyone craving a more restrained finish—or something you could eat on repeat.

Soup #2 – Tokyo Classic

Offering a much punchier flavor, this one is inspired by the traditional styles of Taishoken and Marucho—shops often credited as pioneers of dipping ramen.

The broth hits a nostalgic sweet-salty-sour balance, boldly seasoned with soy sauce, loaded with negi (green onions), and finished with a black pepper kick.

Soup #3 – Cold Soy Milk Tantanmen

Smooth and mellow, the soy milk brings a creamy texture without heaviness.Rayu chili oil adds gentle heat, and minced pork brings richness.

The result is refreshing, just spicy enough, and a standout cold option—especially in warmer months.

Soup #4 – Daikon Nameko Oroshi

A totally unique—and very Japanese—take on tsukemen.Instead of a typical soup, the noodles are dipped in a slippery mix of nameko mushrooms and grated daikon.

Seasoned with soy sauce, it’s earthy, refreshing, and low in fat—great for those who want something clean but full of umami. A touch of mizuna adds light bitterness and balance.

Bonus: How They Recommend Eating

Inose actually recommends starting by tasting the noodles plain—especially when they’re served cold in kelp water. It’s a great way to appreciate the noodles’ texture and aroma before diving into the soup.

After that, you dip and adjust the seasoning if you like. You can wrap things up with soup wari (warm soup stock added to your leftover broth) to round out the experience.

Final Thoughts: Ramen with Range and Craft

Inose is a ramen shop with range and subtlety. Each soup feels like a different expression of Japanese culinary tradition, and the ability to choose makes every visit feel personal.

Whether you go for the nostalgic Tokyo Classic or the refreshing Daikon Oroshi, Inose Ramen in Shinjuku offers a tsukemen experience well worth seeking out.

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