Shinjuku City encompasses the buzzing clubs and karaoke rooms of neon-lit East Shinjuku and upscale hotel bars and restaurants in the Skyscraper District. Tokyo Metropolitan Building has a popular observation deck, and Mount Hakone rises over tranquil urban parkland. It is not just sights and activities that make Shinjuku great, Shinjuku is the host of some of the best ramen shops in whole Japan.
Shio ("salt") ramen is probably the oldest of the four and is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed.
Shoyu (soy sauce) is at the center of Japanese cuisine. So it's no wonder that shoyu ramen was the first ever ramen. While there's an insane amount of shoyu ramen variety, the broth is normally brown in color and naturally carries a salty, tangy flavor.
Tonkotsu (豚骨, "pork bone"; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy (depending on the shop).
Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup.
Ramen Ginza bowl
Shoes to Shine
Ramen Ginza Page