Ramen HISUI
Roppongi · Ramen
Ramen HISUI opened February 8th in Akasaka and drew immediate crowds. Two minutes from Akasaka Station, this sleek black-and-gray space specializes in salt ramen built on four regional chicken broths, hand-pulled noodles, and luxe toppings.
As seen on Instagram
Original post by @yuichi_eats
How to visit
- Address
- 201 3-14-2 Akasaka, Minato-ku, Tokyo
- Hours
- Tue–Sat 11:30am–3pm (Sat also 6–8pm); closed Mon & Sun
- Price
- $$
- Rating
- 4.2 ★ (208 reviews on Google Maps)
- English (?)
- Yes
- Reservations
- Recommended
Place data via Google Maps
First-timer tips
- Best for
- Ramen enthusiasts seeking premium salt and shoyu bowls with regional chicken broths; book ahead via TableCheck, minimalist setting.
- Avoid if
- Queue-haters (reservation slots open a week ahead and go fast; walk-ins queue); those without a card (cash reports differ); closed Mon & Sun.
- Nearby pairing
- Pair with Tomihachi (23 min southeast)
What makes it special
The chef trained briefly at an established ramen house before opening here. The salt ramen showcases meticulous sourcing: Kuro Satsuma Chicken, Oshioka Jidori, and Nagoya Cochin brewed under strict temperature control to a clean, umami-forward broth. Medium-fine homemade noodles with high hydration pair with toppings like three styles of chashu, scallop, soft-boiled egg, turnip, and dried tomato. The interior design—high-end minimalist—signals serious intent. Reservations required via TableCheck.
How to visit
Walk 2 minutes from Akasaka Station to the second floor of a multi-tenant building. Lunch only Tue–Fri 11:30am–3pm; Sat adds evening service 6–8pm. Closed Mon & Sun. The shop runs both a walk-in queue and reservations: TableCheck slots (link in Instagram bio) open one week ahead at 9pm JST and go fast. Budget ¥1,500–¥2,500 for a bowl. Bring a card — reports differ on whether cash is accepted.
FAQ
What is the special salt ramen like?
Four types of local chicken (Kuro Satsuma, Oshioka Jidori, Nagoya Cochin, and another) are simmered under careful temperature control into a clean, umami-rich broth. Homemade medium-fine noodles with high water content, topped with three chashu styles, scallop, soft-boiled egg, turnip, and dried tomato. ¥1,900.
Is it easy to get a seat?
The shop runs both a walk-in queue and reservations (per their official X, verified 2026-07-10). TableCheck slots open one week ahead at 9pm JST and go quickly; without a booking, expect to queue — this shop draws crowds.
How much is the ramen at Ramen HISUI?
Reviews from the opening months (spring 2026) list shio and shoyu bowls at ¥1,300 and the loaded tokusei at ¥1,900. Tabelog currently shows higher prices (around ¥1,800 for base bowls), so budget ¥1,500–¥2,500 and check @ramen_hisui for the current menu.
Is there an English menu?
Not confirmed. Have a translation app ready or ask staff to point to the ramen choice on the menu.