A note on the words: shio ramen is ramen seasoned with a salt-based tare rather than soy sauce or miso, so the broth usually stays pale and clean. Tare is the concentrated seasoning base that goes into the bowl before the soup is poured. Ajitama is a soft-boiled egg steeped in seasoned liquid, and chashu is the sliced pork laid on top. Yuzu is a fragrant Japanese citrus, sharper and more floral than a lemon. Tsukemen arrives with the noodles and the soup in separate bowls for dipping, mazesoba has no soup at all and is stirred together, and kaedama is a second helping of noodles dropped into the broth you already have. Menma is fermented bamboo shoot, yurinchi is fried chicken finished with a scallion sauce, chima-jan is a sesame paste, and otoko-mori on the menu literally means “a man’s serving”.
Ore Ryu Shio Ramen, Ikebukuro East Exit on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Drinkers, thank you for waiting! It is Hangover Meshi time!
Ugh… I drank. I really drank… Then someone said, hey, how about a bit of ramen after this? And once again I just went along with it…! Well, this is the usual pattern, and while I am eating I do not worry about it at all, but once I get home, sleep and wake up, the regret and the guilt come on all at once, lol.
I knew this place existed, but I had never actually been.
A ramen shop open in the middle of the night really is a blessing!
I had already had plenty to drink, mind you. But once you are in a late-night ramen shop, you end up buying one anyway, do you not.
The strongest possible drink to go with late-night ramen: beer!
We ordered two bowls and split them between us…!
And now, if my memory serves me correctly…!
This one is the yuzu spicy shio ramen!
When I drank the broth, the yuzu came up before the heat did. Even with the spicy tare dissolved into it, the soup never clouds — it stays clear and turns red. One sip and the citrus runs up through the nose, clean, and yet the heat is properly there. Delicious.
The ajitama has a soft, runny yolk, and eating it in between mouthfuls of heat is just right. The seared chashu is soft to the point of melting. The faint bitterness of the charred edge goes surprisingly well with the sourness of the yuzu.
The cloudy white broth is neither soy milk nor tonkotsu. It is an aged soup boiled up over a short time from chicken bones, pork leg bones and scallion, with the spicy tare layered on top. Is this even a shio ramen? lol One sip and it is mellow, faintly sweet. The heat only drifts up through the nose afterward; I do not really register it as hot.
Here too the thickly cut, meltingly soft seared chashu has a fragrant char at the edges, and the fat dissolves slowly into the broth. The thin, wavy noodles slip down smoothly. Good stuff!
There is quite a range of condiments on the table, and adding a little at a time to shift the flavor as you go is fun. Garlic in a shio ramen, though… is what I thought, but it was good once it went in, lol.
Well, it was delicious, but that really was eating too much, lol. And yet I cannot stop! Because nothing beats ramen after drinking ^^. With this many toppings around, you might never get bored of it. Even so, there are not many ramen shops open in the middle of the night, so I expect I will be back.
May you meet something delicious today too!
Ore Ryu Shio Ramen, Ikebukuro East Exit: menu
Standard ramen
The text buttons on the ticket machine. These are the backbone of the shop.
A clear shio broth, chicken bones, pork leg bones and scallion simmered slowly over a low flame.
A cloudy white broth drawn in a short time in a pressure stockpot. It looks like soy milk, but there is nothing in it beyond chicken bones, pork leg bones and scallion.
A bowl put together with the house spicy tare. It turns red while staying clear.
A red-miso base blended with the house chima-jan sesame paste.
A large portion costs the same. The dipping broth can also be chosen from the four soups.
You choose the soup from four: shio / aged shio / spicy shio / spicy aged shio. The light one is shio, the rich one is aged shio.
Signature and special
A version with extra chashu and extra egg. Soup chosen from the four.
A large-portion build topped with karaage, chashu and egg.
A bowl worked with yuzu extract. The clean edge of mizuna greens comes with it.
The spicy version of the yuzu shio. The yuzu comes up before the heat.
Ramen and mazesoba
The “ga” is fried garlic, the “ba” is butter, the “chi” is cheese.
Seasonal and sets
Gyoza and fried dishes
5 pieces 480 yen / 10 pieces 960 yen / 15 pieces 1,440 yen
5 pieces 580 yen / 10 pieces 1,160 yen / 15 pieces 1,740 yen
3 pieces 580 yen / 6 pieces 1,160 yen / 9 pieces 1,740 yen
6 pieces 580 yen / 12 pieces 1,160 yen
An assortment of gyoza and karaage (or yurinchi).
Rice and drinks
Ore-ryu lunch
11:00 to 18:00. A side comes with the ramen.
Choose from Ore-ryu Shio Ramen / Ore-ryu Aged Shio Ramen / Ore-ryu Spicy Shio Ramen.
Choose from Ore-ryu Miso Ramen / Ore-ryu Spicy Miso Ramen.
For the side you can choose from half rice, shrimp wonton, menma, ajitama, green onion, white onion, butter, spinach, gyoza, karaage and more.
Free table toppings
Six sit on the table and are free to use: iwanori rock seaweed, tororo kombu, ume, yuzu kosho, Ore-ryu chili oil and Ore-ryu ma-garlic. The recommended order, from the mildest first, is posted up inside the shop.
Note: from the ticket machine at the shop at the time of the August 2026 visit. Prices include tax, and the lineup changes with the season. Please check the official site or the shop itself for the latest.
Ore Ryu Shio Ramen, Ikebukuro East Exit (Ramen / Ikebukuro Station, Higashi-Ikebukuro Station, Kita-Ikebukuro Station)
Tabelog dinner rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
