About Jiro Log

Jiro Log (二郎ログ) is an unofficial fan site about the official Ramen Jiro shops. It is not affiliated with Ramen Jiro or any of its shops.

What you can do here

See hours, closing days, access and house rules for every official shop
Find what is open right now, in Japan time (public holidays included)
Browse the map or sort shops by distance from you
Follow the lineage: which shop each owner trained at
Keep your own visit log and work toward visiting every shop (My Jiro log)

Sources

Ramen Scene (ラーメンシーン): a Japanese blog covering every Jiro shop. Shop pages link to its articles.
Chokkei Jiro Daisuki Man (直系二郎大好きマン — Instagram · X · YouTube): a Japanese creator who eats at Jiro almost every day. Shop pages link to their videos and posts.
Each shop’s official X account or website, Ramen Database, Tabelog, and shop-info roundup sites. Every shop page lists the sources used and when.

Both are in Japanese. Links marked JA go to Japanese pages.

Please note

Hours are a guide. Shops close early when the noodles run out, and they sometimes close for the day. Check the official account before you go.
Prices show when they were last checked.
The Japanese pages are the main version. Where an English translation is missing, you will see the Japanese text.

About Chokkei Jiro Daisuki Man (from their public profile)

Claims in the YouTube channel description to have eaten more Ramen Jiro than anyone alive. Lists over 6,000 bowls in total, with records of 15 bowls in a day, 37 in a week and 124 in a month. source 2026-10-01
Self-reported yearly totals: 747 bowls in 2023, 1,301 in 2024 and 1,243 in 2025. source 2026-10-01
Has eaten at every chokkei (official Ramen Jiro) shop. The channel description says 43 shops have each been visited at least 38 times (Asakura Kaido Ekimae, Nagoya Ozone and Okinawa fewer than 38). source 2026-10-01
The channel description shows a streak of "1,100 days in a row (ongoing)" as of the date checked; when it was last updated is not stated. source 2026-10-01
The Instagram profile shown in search results lists 6,150 bowls in total, 890 in 2026 and a 1,170-day streak (the snippet probably dates from around September 2026). source 2026-09
Reached 1,000 days of Ramen Jiro in a row on April 8, 2026, and released a video to mark it. source 2026-04-09
Released a top-10 video after eating 614 bowls in the first half of 2026. source 2026-08-08
Reported 104 bowls in August 2026, the 35th month in a row with 100 or more. source 2026-08-31
Posted on note (a Japanese blogging platform) that the run of 100+ bowls a month reached 36 months (September 2026). source 2026-09-30
Released a follow-along video of eating 15 bowls (at 9 shops) in one day, beating the previous year's personal record of 14. source 2026-07-11
Ate 14 bowls in one day on July 15, 2025 (the previous record was 13, on July 12, 2024). source 2025-07-18
Posted that the 5,000th lifetime bowl was eaten at Ikebukuro Higashiguchi on October 12, 2025. source 2025-10-16
Started the YouTube channel on June 16, 2025, with the first video (a self-introduction) on June 20, 2025. About 18,500 subscribers as of October 1, 2026. source 2026-10-01
Announced in a video description that the X account (@delicious2626) has passed 50,000 followers. source 2026-09-27
Guest on episodes 81–85 of the Sankei podcast "Ramen Kanryo to Yamaguchi Eriko no Zurutto Ramen Talk" (released June 20 to July 18, 2024). The show introduced it as the first media appearance. source 2024-06-20
In episode 84 of the same show, explained how to route between shops to fit 7 bowls into one day. source 2024-07-11
Featured in Shukan Josei PRIME (364 bowls in 2024 by April, and a record of 10 bowls in a day). source 2024-04-12
Gadget Tsushin covered eating 4 bowls in one hour at Aizuwakamatsu Ekimae. source 2025-01-13
FRIDAY Digital ran an interview (1,301 bowls in 2024 and a streak of over 500 days). source 2025-03-01
Bunshun Online ran a two-part interview (a streak of over 900 days and more than 1,200 bowls a year). source 2026-02-14
According to Bunshun Online, the first Jiro was at Shinjuku Otakibashi-dori in the first year of high school, and Meguro is where the habit really took hold. source 2026-02-14
Bunshun Online published a profile titled "Who is Chokkei Jiro Daisuki Man?" source 2026-02-19
On SUSURU TV episode 3645, ate at five chokkei shops in a row with SUSURU (Shinagawa → Hachioji Yaen Kaido 2 → Kanda Jimbocho → Kaminoge → Keikyu Kawasaki). source 2025-11-26
Released a video of a visit to Mita Honten with the internet personality Hiroyuki (Hiroyuki Nishimura). source 2025-12-12
Also posts long shop reports on note (note.com/delicious2626), a Japanese blogging platform. Some are paid articles. source 2026-10-01

Their tips

For a multi-shop day, combine shops with relatively short queues (Hitotsubashi Gakuen, Ogikubo) with shops that stay open between lunch and dinner (Mita Honten, Koshigaya, Kanda Jimbocho). This can fit as many as 7 bowls into one day. source
On multi-bowl days, the biggest challenge is not your stomach but time, and the slight embarrassment of joining the queue again. Running between shops is sometimes part of the plan. source
Example of a 15-bowl day: Mita Honten in the morning, then Shinagawa → Kannana Ichinoe → Kameido → Meguro → Shinjuku Otakibashi-dori → Shinjuku Kabukicho → Yokohama Kannai, ending at Keikyu Kawasaki just before closing, using taxis and the shinkansen (bullet train). The second half of the video explains the route choices. source
When planning several shops in a day, treat lunch service as ending around 17:00: visit the shops open at lunch first, then move on to those open in the evening. (Explained on a whiteboard as "Jiro renshoku-gaku", the study of multi-bowl days.) source
Sengawa → Fuchu is an easy pair to combine, and a favorite route for getting 5 bowls in while still getting home early. source
When you queue again for a second bowl, order it without yasai (boiled bean sprouts and cabbage). The soup stays undiluted and the soy sauce comes through more strongly, so it tastes different from the first bowl. source
Shinagawa is in an office district, so it is relatively quiet early in the morning and in the early evening. At other times it is usually busy. source
Hibarigaoka Ekimae tends to be less crowded at lunch than in the evening. source
At Hibarigaoka Ekimae, skip tenchi-gaeshi (flipping the noodles over the vegetables) and take time to enjoy the emulsified soup near the top. For abura (pork back fat), consider the paid topping rather than the free call. Adding an ajitama (seasoned egg) is also recommended. source
At Shinjuku Otakibashi-dori, a favorite move is ordering ramen and tsukemen (dipping noodles) together to compare them. Add the black pepper on the counter to the yasai (boiled bean sprouts and cabbage). The soup tastes different at the top and bottom, so enjoy the top layer for as long as you can. Later in the evening is the recommended time to go. source
On miso ramen days at Yokohama Kannai, calling "karame" (extra seasoning) adds more miso sauce. source
For miso ramen at Yokohama Kannai, adding butter, grated cheese and green onion is recommended. Miso dishes also tend to appear at the shop's yearly anniversary event. source
At Maebashi Chiyodamachi, leaving abura (pork back fat) out of your call makes the bowl lighter and easier to eat, with a milder sweetness. source
At Hachioji Yaen Kaido 2, tsukemen (dipping noodles) is recommended atsumori (with warm noodles), not only for the "Naminori". source
Kashiwa's tsukemen (dipping noodles; tomato, garlic or sesame flavor) comes with about 1.5 times the noodles of the ramen. The personal favorite is tomato. source
For Chiba's fish-powder tsukemen (dipping noodles), finish with soup-wari (thinning the leftover dipping soup with broth so you can drink it). source
At Kaminoge, to get fewer noodles: for "sukuname" (less), buy a small ramen ticket and tell the staff; for "men hanbun" (half noodles), there is a separate ticket. (The explanation in the video was corrected in its description.) source
At Kameido, tell the staff any requests, such as fewer noodles, firmer or softer noodles, less fat or a lighter taste, when you show your shokken (meal ticket). source
Photos of the ticket machine and the inside of the shop are said not to be allowed at Fuchu, Matsudo Ekimae III and Kashiwa, so their menus are shared as text instead. source
One sign of emulsified (cloudy, rich) soup rather than non-emulsified (clearer, soy-forward) soup: the bean sprouts tend to sink. source
Shows how to cook nabe-jiro (takeout carried home in your own pot) and turn it into dishes such as takikomi gohan (seasoned rice). source
For first-timers, recommends Yokohama Kannai and Keikyu Kawasaki, where the staff are friendly. source
Other picks for first-timers: Kaminoge and Chiba. source
Kannana Ichinoe is described as easy for first-timers and women to visit, for its taste, portion size and service. source
For a trip to Niigata, JR East's "Kyun Pass" cut the round-trip shinkansen (bullet train) fare to about half. source
Chokkei Jiro Daisuki Man is not good at slurping, so eats by lifting a big bite of noodles with chopsticks and chewing it. source
A video on eating at Fukuoka (Asakura Kaido Ekimae) and Sapporo on the same day covers tips, upsides and a taste comparison of the two shops. source

Indexed: 52 Ramen Scene articles, 218 videos and 107 posts by Chokkei Jiro Daisuki Man.