4 Refreshing Styles of Cold Ramen in Tokyo
- Frank
- Aug 12
- 3 min read
When it comes to beating Tokyo’s summer heat, cold ramen in Tokyo is a deliciously refreshing option. The noodles stay extra chewy since they’re not sitting in a hot broth, so each bite has that satisfying spring and snap you just don’t get with a steaming bowl.
Whether it’s a soy-based chilled soup, a spicy sesame kick, or noodles dipped into a cool, rich miso broth, these bowls feel like an instant temperature drop in the middle of summer.
1. Hiyashi Chuka (冷やし中華)
Often considered the OG of cold ramen, hiyashi chuka comes with chilled noodles topped with colorful ingredients like cucumber, ham, egg, and bean sprouts. The sauce can be a sweet-sour soy dressing or a creamy sesame-based one.
Every bite is a little mix-and-match adventure - crisp cucumber here, savory ham there, and a tangle of cold noodles to tie it all together. While its exact origin is debated - some say Sendai, others Tokyo - hiyashi chuka remains synonymous with summer in Japan.
Our pick: [Nakajima – Shibuya]
2. Hiyashi Tantanmen (冷やし担々麺)
For those who like a little heat, hiyashi tantanmen brings spice and refreshment together. The chilled noodles are coated in a nutty sesame sauce, finished with chili oil for a satisfying kick.
It’s the kind of dish where your lips tingle from the spice but the cool noodles keep you coming back for more. This is an ideal choice for spice lovers who still want something cooling.
Our pick: [Renge no Gotoku – Shibuya]
3. Cold Tsukemen (冷やしつけ麺)
Tsukemen (dipping ramen) is typically served with cold noodles and hot dipping soup. But some shops flip the script in summer by cooling the soup too. This makes for an even more refreshing experience.
At Kakitagawa Hibari in Ebisu, cold noodles rest in kelp water and are paired with a miso-based soup accented by pork back fat. It's rich but not overpowering. The noodles here have an almost ocean-like aroma from the kelp, making that first dip into the miso broth all the more addictive.
Our pick: [Kakitagawa Hibari – Ebisu]
4. Yamagata Cold Ramen (山形冷やしラーメン)
A true regional specialty from Yamagata Prefecture, this style features a chilled soy-based broth. Sometimes the broth includes fish notes - and even ice cubes floating in the bowl to keep it frosty until the last sip.
That clink of ice against the noodles is as much part of the experience as the flavor itself. Fatty chashu pork, crisp vegetables, and refreshing noodles make it a standout on extra-hot days.
Our pick: [Totoko – Jimbocho]
Other Summer Specials
Many Tokyo ramen shops also get creative with limited-time summer bowls. Think cold tomato-based soups, lemon-infused shio ramen, or even seasonal seafood toppings.
These specials pop up for just a few weeks, making them the perfect excuse to explore new shops while the weather’s hot.
Cold Ramen in Tokyo - Final Slurp
From nostalgic Hiyashi Chuka to icy bowls of Yamagata Cold Ramen, these four styles (plus seasonal surprises) prove that cold ramen in Tokyo is more than just a way to beat the heat. It’s a whole different side of Japan’s noodle culture.
Whether you’re after spice, rich miso, or something refreshingly light, there’s a bowl out there waiting to be enjoyed while the summer sun blazes overhead.
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