Turning Adversity into Prosperity “1000 Yen Wall” Collapses Leading to the Rise of No-Topping Ramen

The Aesthetics of Subtraction.

The price of a bowl of ramen is rising due to the rising costs of ingredients and utilities. In central Tokyo, it is common for a bowl of ramen to cost over 1,000 yen, and it is not uncommon for the price to reach the 1,500-yen level when chashu pork or ajitama (seasoned eggs) are added.

In this environment, minimal ramen, which is served with only a minimum of condiments such as green onions, or with just noodles and soup, has been attracting attention.

The soup, developed as a specialty, is combined with the noodles, which are the specialty of the restaurant. The simplicity of this menu is what makes it a test of a craftsman’s skill. This dish is a condensation of the craftsman’s desire to “deliver truly delicious ramen. Let us introduce you to the minimalist ramen that has caught our attention.

The beautifully straight-edged noodles shine in a rich chicken soy sauce broth at Ramen Yamaguchi (Tokyo, Takadanobaba).

First, let’s take a closer look at Ramen Yamaguchi, located in Nishi-Waseda. Since its founding in 2013, the shop has earned acclaim, receiving the “Tokyo Ramen of the Year (TRY)” Rookie Award and being selected for six consecutive years as a Bib Gourmand by Michelin. Continuously leading the way in the Takadanobaba to Waseda ramen hotspot, this establishment is renowned for its exceptional offerings.

The signature dish, “Chicken Soba” (1220 yen), features a broth made from Aizu poultry and combined with Rausu kombu dashi, balancing delicacy and strength. The noodles, developed in collaboration with Kyoto-based Menyateiku, emphasize elasticity, resistance to overcooking, and substantial texture. For the tare, three types of soy sauces—flavored soy sauce, nama-age soy sauce, and tamari soy sauce—are used to create a richly aromatic and deeply complex flavor profile.

Chef Yamaguchi Hiroshi has innovated the use of kudzu powder on the char siu to achieve a smooth, jelly-like texture—an industry-first technique that highlights his commitment to perfecting each element. However, his pride lies in the Kakesoba, a minimalist dish that showcases the refined chicken soup and noodles alone. The cost of this minimalist option starts at under 290 yen, offering an accessible yet high-quality experience.

“Ramen Yamaguchi” 3-13-4 Nishi-Waseda, Shinjuku-ku, Tokyo Business hours: 11:00 – 21:30 (LO 21:30). Some restaurants close early if they run out of stock.

Enjoy the rich umami of chicken in a salt-based soup! / Ramen MAIKAGURA (Chitose Funabashi)

In 2018, Ramen MAIKAGURA was founded in Chitose Funabashi, Setagaya Ward. The owner, Taichi Ichijo, trained for seven years at “Nakamuraya,” known as the origin of Kanagawa-style refined ramen. Since 2019, the shop has also started making its own noodles, aiming to create a harmonious balance between noodles, soup, and broth.

While the shop is highly praised for its variety of chicken paitan ramen, such as the “Shoyu Ramen” with a base of five types of soy sauce, and options like “Chicken Paitan Ramen with White Truffle Oil” and “Chicken Paitan Crema,” we would like to highlight the “Kakesoba (Salt)” here.

When thinking of salt ramen, a clear and light seafood-based soup often comes to mind. However, MAIKAGURA’s take on salt ramen stands out. The soup maintains transparency while showcasing a subtle golden hue. Known as a master of “chicken” use, this esteemed shop has earned four consecutive victories in the TRY Ramen Award’s Chicken Paitan category.

Owner Taichi Ichijo shares, “Nakamuraya, where I trained, was the first to introduce a menu featuring only noodles and soup, known as ‘Dashi Kake.’ I wanted to carry that tradition forward, which is why we made it a regular offering starting in May 2023.” Let’s taste this minimalist bowl.

Bringing a spoonful to your mouth, the rich umami of chicken and the fragrant, glossy chicken oil leave a lasting impression. Sipping directly from the bowl reveals a pleasant aroma of chicken permeating through the soup. The thick texture coexists harmoniously with its refined elegance, creating a flavor profile that feels effortlessly stylish even in its contradictions.

Since salt ramen has been elevated from a limited-time offering to a regular menu, options like the “Wagyu Cheek and Maitake Salt Ramen” (¥1460) and the “Yuzu Salt Ramen” (¥1180) showcase a special and refined menu composition. For those looking to pair directly with the salt soup, the “Kakesoba” priced under ¥300–¥400 serves as a strong and accessible choice.

Experience a new take on miso soup with a simple yet satisfying approach. / Ramen-ya Toy Box (Minowa)

While minimalist ramen is typically centered around soy or salt-based broths, Ramen-ya Toy Box offers a unique approach with its minimalist miso options.

Toy Box has consistently topped the TRY Ramen Award for four consecutive years, securing the overall #1 spot and becoming the third establishment to be inducted into the Hall of Fame. Known for its “Mizokei” style, where pure soup is created with just water and chicken, Toy Box presents a range of minimalist ramen. These include a soy-based “Shoyu Ramen” with rich local chicken flavor, a “Shio Ramen” enhanced with katsuo, and a “Miso Ramen” that has consistently ranked in TRY’s Miso category for 11 years.

Owner Takahiro Yamagami explains, 

“Given the rising prices of ramen, I wanted to offer more options for our customers. However, even our ‘Kake Ramen’ starts at ¥1000, though our standard menu prices remain at ¥1200. With our commitment to ingredient exploration and flavor refinement, this pricing reflects our dedication to evolving minimalist ramen experiences.”

Ordering this dish with preconceived notions of a typical “miso ramen” may bring a slight sense of surprise. The soup, though resembling the characteristic brownish hue of miso, carries a subtle, spicy aroma that greets the nose. Made with a base of premium local chicken soup, a blend of several types of miso including Aizu miso, and a unique touch of freshly ground wine pepper adds an individual flair. The addition of orange jam infused with Chen Pi and pink pepper enhances the depth and complexity of the flavor profile.

The rich miso strikes the palate with intensity, while the diverse spices filter through the nose with each bite. A sensory journey unfolds with every spoonful—a dynamic, adventurous taste experience. The toppings, featuring baby greens and purple onions, provide a satisfying departure from the traditional char siu-centric miso ramen, offering a harmonious balance. Alongside this exceptional miso soup, the soy and salt-based “Kake Ramen” remain equally essential minimalist menu items.

A new presentation of ramen shown by the minimal ramen of soy sauce, salt, and miso. The ingredients that symbolize “ramen-ness,” such as chashu pork and menma, are purposely removed, and only the noodles and soup are used to face the essence of the dish. There is an aesthetics of cutting down. This trial-and-error approach is a proposal that is only more valuable in this era of skyrocketing prices.

This is an approach that pursues value rather than cheapness. For the consumer, the convenience of being able to combine a mini-donburi and a bowl of rice for only 1,000 yen plus or minus is also a plus point. The simple structure, on the contrary, creates a sense of luxury. We hope you will try Minimal Ramen for a new era of dining experience.