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Miso ramen with pork shoulder, soy egg, black garlic, and arugula at Cheu Fishtown
Taylor Chlebina

Where to Eat Ramen in Philly

A dozen essential bowls

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Miso ramen with pork shoulder, soy egg, black garlic, and arugula at Cheu Fishtown
| Taylor Chlebina

With a rich bone broth that simmers for days, springy noodles, and meaty additions, Japanese ramen will cure what ails you. And Philly's got a full range of places to dig in: traditional slurp shops, fast-casual operations, and ramen specialists offering vegan versions. Some of Philadelphia’s essential ramen spots serve ramen exclusively, while others simply feature the soup somewhere on their menu. All of them are a wonderful way to fill up — and warm up — on a chilly day.

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Note: Restaurants on this map are listed geographically.
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Neighborhood Ramen

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Queen Village newcomer Neighborhood Ramen was an instant hit among Philly chefs and local ramen fans. The energetic 20-seat BYOB serves ramen in a few styles, including shoyu, shio, iekei, tan tan (spicy), a mushroom-based vegan version, and broth-less mazesoba. It’s dine-in only and doesn’t take reservations.

Tomo Sushi & Ramen

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It sounds like the beginning of a joke: Two friends — a sushi chef and a ramen chef — open up a restaurant together. But there’s no punchline at Tomo (short for tomodachi, which means friend in Japanese), just a perfect combo of Japanese specialties. Impressively, Tomo offers three vegan ramen options, along with its traditional pork and chicken versions.

white bowl of ramen Tomo [official]

Morimoto

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Iron Chef Masaharu Morimoto’s menu includes chicken noodle soup ramen and a meat-free version made of an intense vegetable broth and Japanese vegetables. Both are available at dinner; at lunch, a third version with pork belly is on the menu.

Aki Nom Nom Sushi and Ramen (multiple locations)

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To make its Hakata-style tonkotsu ramen, Aki Nom Nom and its sister restaurant, named Nom Nom, boils pork bones for 36 hours, then adds vegetables, kelp, and mushrooms to create a rich, cloudy broth. In go the noodles (diners can choose their firmness) and a variety of optional additions, including bamboo, wood ear mushrooms, chashu pork belly, black garlic oil, and soft boiled eggs. Chicken and vegetarian broths are also available at this casual restaurant.

Hiro Ramen

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Most of Hiro’s seven ramen offerings start with Berkshire pork tonkotsu broth and then get layered with ingredients like pork belly, corn, chili oil, and roasted garlic oil. There are also options with chicken broth, chicken and pork bone broth, and vegetables.

bowl of ramen Hiro [official]

Terakawa Ramen (multiple locations)

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Terakawa’s recipes come from the Kumamoto region of Japan — the noodles are handmade and the broth is simmered for two days straight, giving it a deep, satisfying richness. The signature ramen at this shop with locations in Chinatown and University City is made with pork bone broth. The tan tan ramen employs spicy miso and “whopper style” means it’s topped with two eggs, mushrooms, cabbage, and dark roasted leek and garlic oil. The menu also has two vegetarian options.

Yamitsuki

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In Chinatown, Yamitsuki specializes in chicken ramen with a rich, clear broth. Also try the signature green teas in flavors like lychee lemonade and green apple.

Ramen Bar

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Right on Drexel’s campus, Ramen Bar makes University City students debate whether to cook a packet of cheap ramen noodles or spend $12 on a piping hot bowl of the real stuff. The dozen different kinds of ramen are an education unto themselves.

Hajimaru Ramen

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In Fishtown, the signature ramen at Hajimaru includes a spicy pork bone broth with extra chasu. Among the other half-dozen options at this newly opened shop, find a vegetarian version and chicken katsu, plus the standard miso, shoyu, tan tan, and shio bowls.

Da-Wa Sushi and Ramen

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A husband-and-wife team run this snug sushi and ramen shop in Fishtown. Many come for the omakase, but don’t sleep on the ramen that comes in two traditional meaty broths. There’s also a vegetarian version.

Cheu Fishtown (multiple locations)

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With two locations (Cheu Noodle Bar in Washington Square West and Cheu Fishtown in Fishtown), Philly’s hippest ramen spot employs traditional techniques and then takes delicious liberties. Starting with broths like red chile, miso, and coconut curry, Cheu’s bowls come with unexpected delights, including matzo balls, brisket, spicy carrot pickles, and charred cucumber.

ramen with a matzo ball Taylor Chlebina

Manayunk's @Ramen recently refreshed its menu to serve a mix of classic and nontraditional bowls of ramen, like miso, Kagoshima-style, and triple truffle mushroom. Looking for something that feels healthy? Go with spinach or whole wheat noodles instead of the standard ones.

Neighborhood Ramen

Queen Village newcomer Neighborhood Ramen was an instant hit among Philly chefs and local ramen fans. The energetic 20-seat BYOB serves ramen in a few styles, including shoyu, shio, iekei, tan tan (spicy), a mushroom-based vegan version, and broth-less mazesoba. It’s dine-in only and doesn’t take reservations.

Tomo Sushi & Ramen

white bowl of ramen Tomo [official]

It sounds like the beginning of a joke: Two friends — a sushi chef and a ramen chef — open up a restaurant together. But there’s no punchline at Tomo (short for tomodachi, which means friend in Japanese), just a perfect combo of Japanese specialties. Impressively, Tomo offers three vegan ramen options, along with its traditional pork and chicken versions.

white bowl of ramen Tomo [official]

Morimoto

Iron Chef Masaharu Morimoto’s menu includes chicken noodle soup ramen and a meat-free version made of an intense vegetable broth and Japanese vegetables. Both are available at dinner; at lunch, a third version with pork belly is on the menu.

Aki Nom Nom Sushi and Ramen (multiple locations)

To make its Hakata-style tonkotsu ramen, Aki Nom Nom and its sister restaurant, named Nom Nom, boils pork bones for 36 hours, then adds vegetables, kelp, and mushrooms to create a rich, cloudy broth. In go the noodles (diners can choose their firmness) and a variety of optional additions, including bamboo, wood ear mushrooms, chashu pork belly, black garlic oil, and soft boiled eggs. Chicken and vegetarian broths are also available at this casual restaurant.

Hiro Ramen

bowl of ramen Hiro [official]

Most of Hiro’s seven ramen offerings start with Berkshire pork tonkotsu broth and then get layered with ingredients like pork belly, corn, chili oil, and roasted garlic oil. There are also options with chicken broth, chicken and pork bone broth, and vegetables.

bowl of ramen Hiro [official]

Terakawa Ramen (multiple locations)

Terakawa’s recipes come from the Kumamoto region of Japan — the noodles are handmade and the broth is simmered for two days straight, giving it a deep, satisfying richness. The signature ramen at this shop with locations in Chinatown and University City is made with pork bone broth. The tan tan ramen employs spicy miso and “whopper style” means it’s topped with two eggs, mushrooms, cabbage, and dark roasted leek and garlic oil. The menu also has two vegetarian options.

Yamitsuki

In Chinatown, Yamitsuki specializes in chicken ramen with a rich, clear broth. Also try the signature green teas in flavors like lychee lemonade and green apple.

Ramen Bar

Right on Drexel’s campus, Ramen Bar makes University City students debate whether to cook a packet of cheap ramen noodles or spend $12 on a piping hot bowl of the real stuff. The dozen different kinds of ramen are an education unto themselves.

Hajimaru Ramen

In Fishtown, the signature ramen at Hajimaru includes a spicy pork bone broth with extra chasu. Among the other half-dozen options at this newly opened shop, find a vegetarian version and chicken katsu, plus the standard miso, shoyu, tan tan, and shio bowls.

Da-Wa Sushi and Ramen

A husband-and-wife team run this snug sushi and ramen shop in Fishtown. Many come for the omakase, but don’t sleep on the ramen that comes in two traditional meaty broths. There’s also a vegetarian version.

Cheu Fishtown (multiple locations)

ramen with a matzo ball Taylor Chlebina

With two locations (Cheu Noodle Bar in Washington Square West and Cheu Fishtown in Fishtown), Philly’s hippest ramen spot employs traditional techniques and then takes delicious liberties. Starting with broths like red chile, miso, and coconut curry, Cheu’s bowls come with unexpected delights, including matzo balls, brisket, spicy carrot pickles, and charred cucumber.

ramen with a matzo ball Taylor Chlebina

@Ramen

Manayunk's @Ramen recently refreshed its menu to serve a mix of classic and nontraditional bowls of ramen, like miso, Kagoshima-style, and triple truffle mushroom. Looking for something that feels healthy? Go with spinach or whole wheat noodles instead of the standard ones.

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