Soupless Ramen in Tokyo: 5 Must-Try Abura Soba & Mazesoba Shops
- Frank
- Sep 16
- 3 min read
Updated: 3 hours ago
Soupless ramen in Tokyo doesn’t always get the spotlight it deserves. Known as abura soba or mazesoba, these bowls swap broth for a concentrated mix of oils, seasoning, and toppings that cling to thick and chewy noodles.
The result? A richer, punchier experience where you taste every ingredient in its full intensity. Here are five Tokyo shops that show just how diverse soupless ramen can be in Tokyo.
1. Chinchintei – Where Abura Soba Began
Chinchintei (珍々亭) is often credited as the birthplace of abura soba. The formula is simple: soy-based seasoning, pork fat, and classic toppings like chashu pork and menma (bamboo shoots). But it’s this very simplicity that makes it legendary.
Located in West Tokyo, Chinchintei is simply a soupless ramen institution.
2. Bubuka – Heavy-Hitting Indulgence
Bubuka is abura soba in its heaviest, most decadent form. The pork grease and soy sauce base come in two versions: white (milder) and black (bold, stronger flavored).
Pair that with wonderfully thick noodles, a runny egg, and garlic, and you’ve got a bowl that feels tailor-made for late-night cravings. Map Link
3. Men Kurai – Insanely Good Noodles
Men Kurai is all about the noodles. They're ridiculously thick, chewy, and unlike anything you’ll find elsewhere in Tokyo. The base here is also pork grease and soy sauce, but the mild soy is almost overshadowed by the unexpected spice.
Combined with the chewy noodles, the flavors veer toward something almost Southeast Asian - think pad see ew with a ramen twist. Don’t skip the dumplings either; they’re some of the best around. Map Link
Want a shortcut to Tokyo's best ramen? The Tokyo Ramen Guidebook has curated routes, neighborhood picks, and must-order dishes.
4. Kamei – Modern Elegance With Chicken Grease
Kamei is as modern as abura soba gets. Instead of pork grease, the base uses chicken grease for a cleaner, more refined richness. The hand-cut, hand-pressed noodles are thick and bouncy, and the massive chashu pork is presented beautifully.
The whole bowl feels crafted with precision - soupless ramen elevated to an art form.
5. Menya Kokoro – Flavor-Bomb Taiwan Mazesoba
Taiwan mazesoba is its own category, and Kokoro nails it. The bowl is loaded with spicy minced meat, bonito fish powder, raw egg yolk, seaweed, garlic, and more. Mix it all together and you get layers of creaminess, heat, umami, and crunch - an explosion of flavors with every bite.
Taiwan mazesoba doesn’t hold back, and Kokoro is one of Tokyo’s top spots for it. Map Link
Bonus: Chigonoki – Mayo and Madness in a Bowl
Chigonoki is best known for its niboshi (dried fish) ramen, but its abura soba is the real sleeper hit. The noodles are big and chewy, coated in pork lard for a fantastically rich bite.
Unlike their fish-forward soups, this one dials down the niboshi and instead amps up the indulgence. This is all helped by the giant jug of mayonnaise served on the side. It’s outrageous, and unforgettable.
Soupless Ramen in Tokyo – Conclusion
Soupless ramen in Tokyo deserves more love. Whether it’s the straightforward nostalgia of Chinchintei or or the flavor overload of Waizu’s Taiwan mazesoba - each of these bowls shows why broth isn’t always necessary.
Next time, skip the soup and dive into the world of soupless ramen.
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