Ramen Katsumoto, Ramen restaurant in Chiyoda City, Japan
Ramen Katsumoto is a restaurant in Tokyo that specializes in tsukesoba, a style where silky noodles are dipped separately into concentrated broth. The stock is made from various parts of Nagoya Cochin chicken and develops a deep, layered flavor.
The restaurant was established in 2016 when its founder moved away from French cooking. This shift marked the beginning of his focus on authentic Japanese ramen traditions.
The name reflects the tsukesoba tradition, where noodles are dipped into rich broth, a classic Japanese preparation method. Visitors can see how this technique brings together the strong flavors of the broth with the noodles.
The location is a short walk from Jimbocho Station and easy to find. Visitors should know that weekday hours are longer than weekend hours, so checking the schedule before visiting is helpful.
The restaurant partners with a specialized noodle maker to produce noodles designed specifically for its dipping broth system. This partnership allows each bowl to be served with consistent high quality.
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