Owada

For a robust pork-bone-and-soy-sauce broth, Owada’s signature bowl is a good place to start. One diner who ordered the Owada Ramen with soy sauce described a brown broth topped with chashu, leafy greens and nori, alongside thick, curly noodles that held the soup well. Another visitor noted the depth of the pork-bone broth and the distinct soy-sauce flavour, and enjoyed considering what to adjust next time: the broth’s richness, noodle firmness or amount of oil.

The menu offers ramen with pork-bone-and-soy-sauce or pork-bone-and-salt broth, as well as seafood-and-pork-bone broth, making it easy to choose between soy sauce and salt. Chashu Ramen puts the braised pork front and centre, while the Deluxe Ramen is another option for a bowl with plenty of toppings. A diner who ordered the Chashu Ramen recalled the substantial slices of pork and thought they could have added a few more. Someone who tried the Deluxe Ramen with seafood-and-pork-bone broth and soy sauce praised its generous toppings and enjoyed mixing the onion into the soup.

For a broth-free option, there is abura soba, or oil-mixed noodles, in soy sauce or salt flavours; a large serving is listed at the same price. At lunchtime, diners ordering noodles can add either a chashu-mayonnaise rice bowl or a green-onion-and-chashu rice bowl between 11:30 and 16:00. The restaurant is described as suitable for solo diners and is located in Shibuya City’s Dogenzaka district. On Fridays, it is open until 23:30; on other days, until 23:00.