Ichiran Ramen
Tokyo, Japan
The read// why locals go
Ichiran turned eating ramen alone into the format itself, and its Tokyo branches run on wooden booths, paper order slips and tonkotsu. The design removes everything except the food — partitions on both sides, a curtain in front, no need to speak to anyone at any point. You specify broth richness, noodle firmness, garlic and chilli level on the slip before sitting down. What arrives is a well-made pork bone ramen at around ¥900. Whatever you make of the theatre of it, the isolation does exactly what it promises: for ten minutes there is nothing to attend to but the bowl in front of you.
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Opening hours
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The read// why locals go
Ichiran turned eating ramen alone into the format itself, and its Tokyo branches run on wooden booths, paper order slips and tonkotsu. The design removes everything except the food — partitions on both sides, a curtain in front, no need to speak to anyone at any point. You specify broth richness, noodle firmness, garlic and chilli level on the slip before sitting down. What arrives is a well-made pork bone ramen at around ¥900. Whatever you make of the theatre of it, the isolation does exactly what it promises: for ten minutes there is nothing to attend to but the bowl in front of you.