How to order at Ramen Jiro

Every Ramen Jiro shop has its own small rules. This page covers what most shops have in common. When in doubt, watch the person ahead of you, read the signs, and follow the staff. Each shop page also lists that shop’s house rules.

What is Ramen Jiro?

Ramen Jiro is a family of ramen shops that grew out of one shop in Mita, Tokyo. Each branch is run by someone who trained at another Jiro shop. A bowl of Jiro has thick, chewy noodles, a rich pork and soy-sauce soup, a mountain of boiled vegetables, thick slices of pork, and as much garlic as you ask for. Many other shops copy the style (“Jiro-kei”); this site covers only the official shops named “Ramen Jiro”.

1. Pick a shop and a time

Opening hours on the shop list are a guide. Shops often stop serving early when the noodles run out, and some close for the day without much notice.
Shops post changes on their official X (Twitter) accounts, in Japanese. The shop pages link to them.
Queues vary a lot. Expect a line around opening time and at dinner.

2. Join the queue

Each shop has its own place to queue (along the wall, not blocking the road or the shop next door). Look for signs.
If you are with friends, queue together. Friends should not join you later in the line.
At some shops you buy your ticket while you queue. Do what the person ahead of you does.

3. Buy a ticket

Pay at the ticket machine (shokken-ki) near the door. Most machines take cash only, and some do not take every note, so bring ¥1,000 notes and coins.
The basic bowl is small ramen (小ラーメン). Even the small bowl usually has about twice the noodles of a normal ramen shop, so start with small.
Extra pork (豚入り, ぶた) adds more pork. A small bowl already comes with thick pork slices.
Large (大) is a lot of food. Only order what you can finish.

4. Sit down and show your ticket

When a seat opens, staff will wave you in. Put your ticket on the raised counter in front of you.
Want fewer noodles? Say “men sukuname” (fewer noodles) or “men hanbun” (half noodles) when you put your ticket down or when staff ask.
Water is usually self-service.

5. The call (free toppings)

Just before your bowl is ready, staff ask “Ninniku iremasu ka?” (“Do you want garlic?”). That is your cue to say which free toppings you want. Do not call before they ask.
Free toppings: yasai (boiled bean sprouts and cabbage), ninniku (chopped raw garlic), abura (pork back fat), karame (extra soy-sauce seasoning).
Add mashi for more (“yasai mashi”), or sukoshi for a little (“ninniku sukoshi”). For nothing extra, say “sono mama de”.
A good first call: “yasai ninniku abura”. “Mashi-mashi” (even more) is not accepted at every shop.
At some shops staff ask for your toppings when you put your ticket down. See the glossary for more words.

6. Eat

Start eating as soon as your bowl arrives. Bowls are made in batches (lots), and it helps the shop when everyone in a batch finishes at about the same pace.
With a big pile of vegetables, pull some noodles up from the bottom and turn them over the top (tenchi-gaeshi) so they do not get soggy.
Take photos quickly. Many shops allow photos of your bowl only; some do not allow video.
Keep phone calls and long conversations for outside.

7. When you finish

Put your bowl back on the raised counter and wipe the counter with the cloth provided.
Say “gochisousama deshita” (thank you for the meal) and leave your seat for the next person.

Quick answers

Is it OK to go alone?: Yes. Most shops have counter seats only, and most customers come alone.
I don’t eat much: Order a small bowl and say “men sukuname” or “men hanbun”.
Can I take food home?: Some shops sell pork or noodles to take away. Check the shop page.
Do they speak English?: Usually not much, but the ticket-and-call routine works fine with the Japanese words above.
Keep track of your visits: Use My Jiro log to record the shops you visit and your call.