Ginza Kagari (銀座 篝) might just be the most popular ramen shop in Tokyo right now. I’d wanted to visit for a long time, but there’s always a crowd in front of the shop during business hours. Finally, I managed to go after work!
They’ve been in business since 2013, quickly gaining popularity. While weekends see long lines, weekday evenings tend to be less crowded. When I arrived around 6 p.m. on a weekday, there were only seven people in line—most of them seemed to be tourists from abroad. I joined the queue and waited about 20 minutes.
Kagari is located in a narrow alley, so staff carefully manage the line to avoid disturbing nearby shops and restaurants. Many international tourists visit Kagari, so the instructions are displayed in both Japanese and English.
While waiting, the staff handed me the menu and took my order. Kagari doesn’t use ticket vending machines; instead, you pay at the table when you’re finished.
On my first visit, I ordered the Toripaitan Soba without hesitation—it’s their signature dish. As soon as I was seated, condiments for the ramen, including deep-fried onion and grated ginger, were served.
This is the Toripaitan Soba with soft-boiled egg. It features chicken breast meat and a variety of seasonal vegetables. That day, the toppings included green asparagus, cherry tomato, baby corn, and radish sprouts, as well as three slices of tender boiled chicken.
The straight, narrow noodles were perfectly paired with the rich and creamy toripaitan soup. Despite its richness and slightly salty, fatty flavor, the soup was surprisingly easy to enjoy.
Partway through, I added the condiments. The grated ginger brought a refreshing balance to the soup’s bold flavors, preventing it from becoming overwhelming. If you’re a fan of variety, changing the flavor mid-meal is a great idea.
For those with larger appetites, Kagari recommends ordering rice to pour the remaining toripaitan soup over—creating a comforting porridge-like dish. Unfortunately, I couldn’t try it this time, but it’s worth a shot if you can!
While most customers order the Toripaitan Soba, I couldn’t resist trying the Niboshi Shoyu Soba (soy sauce with dried sardine broth) on my second visit. Like the toripaitan, it came topped with seasonal vegetables, but this one also featured roast beef and a slice of roast pork hidden underneath.
I’ve always loved sardine-based broth, and Kagari’s version didn’t disappoint. The slight bitterness from the dried sardines added depth to the soup, making it a delightful contrast to the creamy toripaitan. Both ramens are fantastic, but I’d recommend giving the niboshi a try if you’re in the mood for something different.
About
Name Ginza Kagari (銀座 篝)
Open Lunch, Dinner
Reservation Unvailable
Credit card Available
URL Instagram
Google Map (Current location)
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