【Ramen】 Experience the high-end ramen of "Iruka TOKYO Roppongi," awarded the Michelin Bib Gourmand.

I was intrigued by the high ratings on gourmet sites for "Iruka TOKYO Roppongi" in Tokyo. Following its selection as a Bib Gourmand in the 2026 Michelin Guide Tokyo, on top of its recognition in 2023, I was filled with excitement for my first visit.

A special ramen you'll encounter about a 2-minute walk from Roppongi Station

The shop is located about a 2-minute walk from Exit 7 of Roppongi Station on the Tokyo Metro Hibiya Line (Toei Oedo Line). It’s a popular ramen shop called Iruka TOKYO Roppongi, selected as a Bib Gourmand in the Michelin Guide, now attracting attention both domestically and internationally.

I visited on a weekday at 2 PM, during a light rain. I thought the time was awkward and it wouldn’t be too crowded because of the rain, but there were already nearly 20 people lined up in front of the shop.

The line is organized into sections A and B across the road. The clientele is mostly foreign tourists, and whether it's due to its location in Roppongi or having won the Michelin Bib Gourmand, there was an international appeal to the atmosphere.

After waiting about 40 minutes, I finally got to enter the shop. There is a multi-language touch panel ticket vending machine at the entrance, and only cashless payments are accepted, so keep that in mind.

Enjoying high-end ramen in a limited seating area

Three staff members stand in the kitchen, skillfully and carefully finishing the dishes with sharp movements, resembling a restaurant more than a ramen shop. After purchasing a meal ticket, you are guided by the staff and take a seat at the counter.

The interior consists of 9 counter seats and only one semi-private table with 4 seats, creating an atmosphere where you can concentrate on your bowl in a limited space.

What I ordered was "Porcini Soy Sauce Ramen" (1800 yen). The moment it was served on a golden tray, I was first captivated by its beauty. A rich aroma of porcini rises from the surface of the soup, greatly heightening my expectations.
*Porcini is one of the world's three great mushrooms, alongside truffles and matsutake.<

Like French cuisine!? Four kinds of stock creating depth

When I take a sip of the soup, the first flavor that spreads is the pure umami from the clams and mussels. Following that clear taste, the rich aroma of lobster cooked with white wine comes rushing in. From the back, the deep richness of Nagoya Cochin and Hinai chicken surges, and finally, the strong aftertaste of Matsusaka beef brings everything together, creating a food report that feels just like French cuisine.

There, the refreshing aroma and juicy texture of Kyoto Kujo Negi added a vivid accent to the layered soup. With each bite, a sense of refreshment spread, resetting the palate amidst the rich umami.

The medium-thin straight noodles are supple, holding the soup well while delivering a light mouthfeel. Each bite carries fragrance and flavor, making it enjoyable until the very last drop without any dullness.

The thinly sliced chicken chashu looks elegant and is tenderly prepared, melting in the mouth while enveloped in the soup's umami. The broth made from shellfish, Ise lobster, local chicken, and Wagyu beef, along with Kujo Negi, noodles, and chashu, came together harmoniously as a single dish. It is a bowl that conveys a level of perfection that transcends the framework of ramen.

The changing flavors with black duxelles paste

On the rim of the bowl, a black duxelles paste mixed with truffles and various mushrooms is served with a special spoon. Before dissolving it into the soup, a rich aroma wafts through the air, and when dissolved midway, it adds a European nuance, greatly enhancing the dimensionality of the fragrance.

The aroma of porcini and the fragrance of truffles intertwine, transforming the experience into one that feels as if you are savoring pasta with every slurp of the noodles. The thoughtful innovation that keeps the enjoyment fresh until the last bite was solidly incorporated into every bowl.

A special experience awaited at the end of the line

The soup, noodles, and aromas were all meticulously calculated, and the level of perfection in each bowl was outstanding. The broth layered with clams, lobster, local chicken, and Wagyu beef had the added scent of Kujo green onions and black duxelles paste, revealing new facets as you continued to eat. The 1,800 yen price was not merely for a meal; it was justifiable as an experience fee.

Despite being just a 2-minute walk from Roppongi Station, the high level of perfection made it worth waiting 40 minutes to enjoy. Encountering this bowl, which remains in memory as an adult culinary experience that transcends ramen, truly felt like a reward waiting at the end of the line.

Iruka TOKYO Roppongi
Address: 4-12-12 Roppongi, Minato-ku, Tokyo, Hodaka Building 1F

Article and text by/SYURI

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