<figure id="attachment_484751" aria-describedby="caption-attachment-484751" style="width: 2479px" class="wp-caption alignnone"><a href="#" data-ident_hash="8f245b3a"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2026/10/6d70938540b13030d6a1a25bf9912472.jpg" alt=""></a><figcaption id="caption-attachment-484751" class="wp-caption-text">From the top left, clockwise: Takao Shigemori, Takeo Kanda, Shinji Taya, Ichiro Yamato</figcaption></figure>
<h2> The True Quality of Chilled Ramen</h2>
 Seven-Eleven’s “Chilled Pepper Soba, Supervised by Ramen Walker” (now discontinued) is way too salty—! That topic was all over social media this summer.
 As the number of days with a slight chill in the air gradually increases and the season for craving ramen arrives, what’s on everyone’s mind is the true quality of the chilled ramen available at your local convenience store.The “Four Kings of Noodles”—convenience store expert Shinji Taya, homemade ramen expert Takeo Kanda, food culture expert Ichiro Yamato, and food analyst Takao Shigemori—engaged in a heated debate to determine the ultimate bowl.
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 ——What are your thoughts on the “Chilled Pepper Soba” incident?
Taya: Setting aside the pros and cons, it made me realize that chilled ramen has grown into a category that’s attracting a lot of attention. I’m sure 7-Eleven will listen to public feedback and release improved versions of the product in the future.
Kanda: Even if the ramen itself is a bit salty, adding vegetables or a raw egg as toppings makes it milder. I think the ability to get creative with your ownアレンジ at home is an advantage that ramen eaten at restaurants doesn’t offer.
Yamato: Another benefit is that you can easily enjoy a texture reminiscent of fresh noodles just by heating it in the microwave. Chilled ramen, which continues to evolve, is definitely a category worth watching.
 ——Please tell us about each company’s recommended products right away. Starting with 7-Eleven.
Yamato: “Chuka Soba Tomita-Supervised Dekaton Ramen” (734 yen; price includes tax; same applies below). With a massive chunk of meaty chashu sitting right in the center, this is truly a “hearty” product.It features chewy, extra-thick noodles paired with a tonkotsu-shoyu broth packed with extra back fat and garlic. It has such an impressive presence that you might feel knocked out by just how substantial it is.
Taya: It’s also an adaptation of the trendy Jiro-style ramen. Actually, “Tomida” is a shop famous for its tsukemen, but they’ve skillfully crafted this into an original ramen while retaining that signature flavor. I also appreciate that, at 1,028 kcal, it stays true to Jiro’s high-calorie reputation.
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<div data-friday-nextpage-lead=" More than just a “replica”!"></div>
<h2>Ramen You&#8217;d Find at a Restaurant</h2>
 In addition to Kanda’s “ Tomida, ” I also recommend the “Local Chinese-Style Shoyu Ramen ” (464 yen) and the “Aged Curly Noodles: Rich Miso Butter Corn Ramen ” (540 yen). The “Local Chinese-Style” ramen is especially appealing because it costs less than 500 yen.It has a nostalgic flavor reminiscent of Showa-era neighborhood Chinese ramen.
Shigemori: I ’d definitely recommend the “Miso Butter.” A single slice of butter sits right in the center, and the proportions of corn, bean sprouts, and ground meat are just right.It looks like “the quintessential miso ramen,” which really builds anticipation. The moment you open the microwave door, the aroma of butter hits you, followed by the scent of miso. The harmony between the richness of Hokkaido miso, the smoothness of the butter, and the sweetness of the corn is superb—you’ll find yourself drinking every last drop of the broth.
Yamato: If “ Tomida” is a “hearty” bowl, then “Miso Butter” is one you’ll want to savor “slowly.” As autumn deepens, I expect to appreciate its deliciousness even more.
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Kanda: Chilled ramen seems to use a higher concentration of kansui than typical Chinese noodles to retain its firmness and elasticity even after microwaving. The downside is that more kansui can lead to a stronger ammonia-like odor, but in “Miso Butter,” the fat, garlic, and miso mask any kansui-derived scent.The product design is superb.
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<figure id="attachment_484755" aria-describedby="caption-attachment-484755" style="width: 2500px" class="wp-caption alignnone"><a href="#" data-ident_hash="c611ae0e"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2026/10/4c4edb0b44cd17b32498003cfa253c37-1.jpg" alt=""></a><figcaption id="caption-attachment-484755" class="wp-caption-text"> Sho Sakurai (44) and Masaki Aiba (43) star in 7-Eleven’s latest commercial. Photo courtesy of the company’s website</figcaption></figure>
 ——Next, please tell us about a recommended product from FamilyMart.
Kanda: “Ramen-so: Carve Your History—Supervised by Ramen-so: FamilyMart’s Pork Ramen” (698 yen). The moment I took a bite, I thought, “This tastes just like ramen from a restaurant!”It’s an unquestionably top contender. By using extra-thick noodles, the softness typical of chilled noodles is transformed into a “chewy” texture—a definite plus. The rich, punchy broth masks any odor from the kansui, maximizing the “aroma and texture of the ingredients”—the strengths of chilled ramen.
I also find it appealing that it faithfully recreates the Jiro-style ramen. There are plenty of “Jiro-esque” products with rich tonkotsu broth. In contrast, “Carve History” is a true Jiro-style ramen, featuring the “holy trinity” of back fat, garlic, ginger, and chewy noodles.At 1,083 kcal, it’s packed with generous toppings like chashu, bean sprouts, and cabbage. 
Next on my list of recommendations is the “Hokkaido-Style 4-Variety Miso Ramen” (538 yen). With its curly noodles that have just the right amount of chew and a rich, full-bodied broth, it’s an excellent product that strikes a great balance between taste and price.
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Shigemori: Unlike 7-Eleven’s “Miso Butter,” the fact that this one doesn’t contain butter is likely to be a matter of personal preference. If price is a priority, you’ll want to add the “Chicken and Seafood Umami Chinese Soba (Soy Sauce Flavor) ” (399 yen) to your list of options. While the toppings—wakame and bean sprouts—are simple, the fact that it’s under 400 yen is a huge plus.
Yamato: I recommend the “Ippudo-Supervised Tonkotsu Ramen ” (646 yen).
Shigemori: One of FamilyMart’s hallmarks is that it carries many products developed in collaboration with famous restaurants, right?
Yamato: That’s right. They’re really putting their all into it—in February, they even ran a “Famous Restaurant-Supervised Ramen Tour” featuring brands like Ippudo, Suzuki, and Raitei. The “Ippudo” ramen pairs crisp, thin noodles with a rich, savory tonkotsu broth, topped with round chashu pork, wood ear mushrooms, and green onions.The soup and noodles go together wonderfully.
Kanda: Since an “Ippudo” meal at a restaurant costs over 1,000 yen, it’s a huge advantage that you can enjoy a flavor close to the restaurant’s at a lower price, without having to wait in line, and whenever you want. 
Lawson has partnered with Tenka Ippin. The “Tenka Ippin-Supervised Rich Ramen ” (697 yen) recreates Tenka Ippin’s rich broth while keeping the price under 700 yen.
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 [Click here for Part 2] “This is practically <a href="https://friday.kodansha.co.jp/article/484748">restaurant-quality ramen…” The “Four Heavenly Kings of Noodles” conduct a thorough review to determine the “Strongest Chilled Ramen” at convenience stores!</a>
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<figure id="attachment_484762" aria-describedby="caption-attachment-484762" style="width: 2500px" class="wp-caption alignnone"><a href="#" data-ident_hash="dd215865"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2026/10/a346db224912ce93b6b2fc9eaeafdf9a-1.jpg" alt=""></a><figcaption id="caption-attachment-484762" class="wp-caption-text"> Believe it or not, Lady Gaga (40), also known as “Gaga-sama,” appears in FamilyMart’s commercial. Photo courtesy of the company’s website</figcaption></figure>
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 From the November 6, 2026 issue of *FRIDAY*

 As the number of chilly days gradually increases, it’s becoming the season when we start craving ramen… The “Four Kings of Noodles”—a convenience store expert, a homemade ramen enthusiast, a food culture researcher, and a food analyst—engaged in a heated debate to determine the ultimate bowl!

The Ever-Evolving Convenience Store “Chilled Ramen”: The “Four Kings of Noodles” Put Them to the Test! Deciding the Ultimate Champion

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