It’s ramen weather. Here are 36 ramen spots that make it better

There’s a very specific kind of hunger that shows up the moment the monsoon downpour hits. It’s the kind that demands warmth, broth, and something to slurp while the rain hammers against the window. Dal and rice won’t always cut it. Neither will a lone bowl of soup. Maggi, maybe, comes close. But nothing brings it together like a bowl of ramen.

It’s hot enough to fog up your glasses and rich enough to fill you up. Chewy, soupy, silky, crunchy, it’ll make you just involved enough in the eating that it becomes its own small ritual. What used to be a niche, slightly intimidating dish tucked into the corner of pan-Asian menus has turned into an obsession.

There are chefs training in Tokyo just to get the noodles right for the city that never sleeps, broths simmered for 48 hours in a kitchen in Anjuna until they turn velvety, kitchens right out of fantasy novels, and a spacious restaurant with interiors that Hayao Miyazaki would be proud of.

Below, our roundup of the best ramen bowls pan-India:

Mumbai

Sozo Izakaya, Versova

Social battery drained after nine hours in a sub-20-degree office? Sozo in Versova will sort you out with its warm, soupy noodles. Mumbai’s first self-ordering izakaya is captained by chef Parvez Khan, who spent 15 years cooking at the Taj’s Wasabi by Morimoto. The place is easy on the palate as well as the eyes—minimally decorated with shoji wooden panelling and paper-screen partitions right out of Doraemon. Their Tokyo shoyu chicken chashu, immersed in an eight-hour soy broth, is comforting and packs an umami punch. The same ramen comes in a tofu version so vegetarians don’t feel left out. Sozo also has outlets in Malad, Borivali, and Chembur, though these stick to traditional ordering.

Mizu Izakaya, Khar

Bandra boy Lakhan Jethani grew up adoring anime and Indo-Chinese food. Years later, in 2017, he dreamed up Mizu with schoolfriend Vedant Malik—“the Salman Khan blockbuster to his indie cinema”. Easily one of Mumbai’s most popular Japanese restaurants, Khar-based Mizu (now also in Goa’s Siolim) is where passion meets precision. Jethani has training from Tokyo Cook—a six-month course in Japanese culinary traditions—and has interned under Daisuke Nomura, head chef of two-Michelin-starred Daigo in Tokyo. Most noodles in their ramen are hand-pulled for a more satisfying chew. Their Sapporo pork ramen—steeped in bone broth and complete with braised pork belly chashu, mushrooms, and soft-boiled eggs—is a no-brainer order. If you’re looking for a snappier stir-fry, try their wok-tossed yakisoba with peas, chestnut, bok choy, and, if you opt for it, chicken.

Izumi, Bandra West

Chef Nooresha Kably was anointed a ‘Japanese Cuisine Goodwill Ambassador’ by the Japanese government in 2025. So, it’s safe to say she has the welfare of your tastebuds in mind. Trained at Tokyo School of Sushi, Kably opened Bandra-based Izumi in 2018, which sits somewhere in the mid-70s on La Liste’s selection of top 1,000 restaurants in the world. Now with outposts in Goa and Hyderabad, Izumi’s ramen game is well-known. They’ve got bowls for every kind of meat lover—from chicken paitan and pork tonkotsu to a much-loved seafood version—and a great vegetarian variant too. Their buttery curry ramen and shoyu chintan are popular options. Don’t want gluten in your bowl? You can swap in the traditional noodle for a mung bean variety or even Napa cabbage.

Milliways Inc., Grant Road

Named after the legendary restaurant from Douglas Adams’s The Hitchhiker’s Guide to the Galaxy, Milliways Inc. in Grant Road—the “end of the universe” apparently—is a takeaway- and delivery-only spot. Established by chefs Ashwin Ramachandran and Yash Rajpal, both of whom have experience at the ITC Grand Chola in Chennai, Milliways delivers across south Mumbai. Their best bowls are the kimchi ramen with chashu Belgian pork and Spanish bacon and the shoyu ramen, both available in veg and non-veg versions. Sceptical about the portability of a noodle bowl? Worry not. Everything arrives deconstructed, with each component packed separately so your noodles don’t turn into space mush before reaching your door.

Donmai, Worli

The Japanese word donmai is derived from the English “don’t mind” and is generally used for reassurance and comfort—exactly what the food at this restaurant offers. The kitchen at this tony 65-seater is led by Bengali chef Oishik Neogy, whose résumé reads like a ramen pilgrimage—from stints at the Michelin-starred Gaa in Bangkok to training at the Japanese Culinary Institute in Atami, Japan. Their miso ramen is the one to order, and we’ve heard it comes with shiitake gyoza or smoked avocado on the side. They’ve also got a kara-men in a creamy, Hokkaido-style curry broth that you can top with eggs or bacon, and a yasai in an oat milk broth topped with veggies and spicy butter. While you’re there, be sure to check out their creative cocktail programme, which includes a wasabi-spiced Summer Festival cocktail and another called Lunch Break that comes with button mushroom.

Kuuraku, Bandra West

A beloved 25-year-old global chain, Kuuraku’s Bandra West outlet is an experience in itself. Upon entering, you are required to take off your shoes and slip them in a locker. Step inside the compact room and you’ll be treated with views of cherry red wagasa (traditional Japanese umbrellas), paper lanterns, and a peek into the kitchen through glass walls. Their tantanmen chicken ramen is a favourite among lovers of spice, while their veg shoyu ramen is perfect for anyone searching for a lighter, springier taste. Alongside a second Mumbai outlet in Gourmet Village as Robata Kuuraku, the chain also has a presence in Gurugram, Chennai, Bengaluru, and Delhi, the last being a dedicated ramen shop.

Mirai, Bandra West

Complete with karaoke rooms and hearty hotpots, Mirai, founded by Saamir Chandnani and Rinchen Angchuk, is one of the most well-known Japanese-Korean fusion restaurants in the city. While otherwise known for its sushi and live 10-seater teppanyaki counter, Mirai’s ramen is amongst its best-kept secrets. They do a veggie miso ramen and a velvety tonkatsu ramen that has a cult following. Both bowls use wheat noodles and can be made spicier on request.

Chennai

Oji Ramen, Alwarpet

Chennai’s ramen scene starts with Oji Ramen, which opened in 2023 and is widely considered the city’s “OG spot” for a proper bowl. Step inside this cosy 26-seater and you’re greeted by a vibrant anime- and manga-inspired aesthetic that feels right at home with the menu. Their Oji’s Special Mix Ramen is the one to order, which comes drenched in a deep, savoury eight-hour pork broth. And their milky shoyu vegetable ramen holds its own against the meatier options.

Double Dashi, Alwarpet

Bathed in neon red light, its walls plastered with fluorescent signs and anime posters, Double Dashi in Alwarpet was built to be a small but “rowdy” eatery filled with the post-work chatter that you would find at a traditional Japanese izakaya. Its menu plays right along with the modern izakaya vibe. Alongside comforting standards, including a tori paitan and an Osaka shoyu, there’s a Madras paaya ramen—a take on idiyappam—and a filling Beef Drip topped with slabs of seared tenderloin. If you miss washing down your lunch with a bottle of Yakult, be sure to check out their bubbly: a Yakult-topped lychee- and rose-flavoured beverage.

Soy Soi, Kotturpuram

Almost a decade ago, chef Te Yuan Peter Tseng embarked on a 21-day culinary quest through southeast Asia. Learning from hawker stalls and local street kitchens, Tseng and team traversed Indonesia, Malaysia, Thailand, Singapore, and Vietnam, documenting 300 dishes, and coming back to build Soy Soi. The 90-seater now boasts a menu of 120 dishes, four of which are ramen. The stars of the show are the spicy tantanmen topped with a notorious mala, or numbingly spicy chilli oil, and a tonkatsu ramen served in a pork-based broth. Their offshoot, Little Soi, which specialises in Asian street food, also has locations in Anna Nagar and Besant Nagar in Chennai, besides Coimbatore and Kochi.

Hyderabad

Chubby Cho, Jubilee Hills

You’ve tried K-beauty, K-pop, and K-dramas, but what about K-ramen? Chubby Cho in Jubilee Hills was established in 2019 with the aim of giving Hyderabad a taste of authentic Korean ramen. It’s bolder, spicier, and a little more playful than its eastern counterpart. Their fiery Nissin hot ramen will demand a drink by its side. You can select from a truly pan-Asian spread, though, as their ramen menu features everything from Burmese khow suey and a vegetarian Cambodian home-style bowl to an authentic Japanese shoyu with Kikkoman soy.

Makau Kitchen and Bar, Jubilee Hills

Craving some ramen after a fancy night out? Head to Makau Kitchen & Bar in Jubilee Hills, where boho, jungle-chic decor sets the mood. The brainchild of Aditya Thanoj, who founded the eatery as a passion project, their ramen menu keeps things simple but satisfying. Vegetarians can opt between the Exotic Mushroom and Via Malaysia. Meanwhile, meat-lovers have plenty to choose from: smoked chicken ramen, spicy red ramen, fatty pho, and a traditional Japanese chashu. Portions are generous, and spice levels stay mild, so you won’t be reaching for water halfway through your meal.

Asie, Financial District

Asie nails that artisanal vibe, both in ambience and food. Paintings of Chinese herons and Japanese geishas deck the walls amid colourful paper lanterns. As for the menu, you can choose your ramen base from umami, spicy, or curry. Servings are generous, and every bowl—veg or non-veg—comes loaded with toppings. Their specials include a spicy miso ramen and their spicy Asie Chilli. Feel free to ask the chef to adjust the spice level or add a side of eggs and vegetables to your liking.

Oxymorons, Begumpet

A lab by day and a bar by night, Oxymorons in Hyderabad is a speakeasy worth gatekeeping. Step inside and you’re met with red ambient lighting, rock ’n’ roll nostalgia, and a hum of voices that make the cosy space feel alive. Come daytime, the same space hosts Fussy Ccat, a reservation-only lunch edit named after an actual cat who used to roam the compound and dine wherever she pleased. If Oxymorons is all about after-hours experimentation, Fussy Ccat is about a hearty hangover remedy. Must-tries on the menu include a tonkotsu simmered in a slow-cooked pork bone broth and a thecha paitan that comes with a Maharashtrian chilli twist.

Goa

Sakana, Vagator

Before Izumi and Mizu came to the state and Goa’s Japanese food scene heated up, there was Sakana, quietly doing this since 2009. Their ramen lineup covers five options—from a vegan soy ramen loaded with broccoli, wood ear mushroom, and bok choy, to a spicier chicken miso bowl with minced chicken and egg. They also have a beef miso bowl finished with cherry tomato and coriander, which is a fun departure from the usual toppings. Sit in the garden-meets-inn setting, let the coastal air do its thing, and don’t skip the miso soup that comes on the side.

JSan, Anjuna

At this Anjuna izakaya that opened in 2025, ramen is the star of the show. Chef Vishesh Jawarani keeps the menu at JSan interesting with five options to choose from. The pork tonkotsu and tori paitan are must-tries. The tonkotsu is based in a broth simmered for more than two days until it turns rich and silky. Meanwhile, the paitan is a milkier concoction made using chicken meat cooked for 12 hours to extract as much collagen as possible. They’ve even got a mushroom miso matcha ramen for any of you trend-forward folks. What sets JSan apart from a straightforward Japanese import is how it treats Goa itself as an ingredient—the drinks menu, in particular, pairs Japanese flavours with local botanicals to keep things light and breezy.

Misaki, Panjim

Misaki is the kind of restaurant you hear about through your cool friend and proceed to name-drop everywhere. Panjim’s first Japanese-chef-led dining experience, the intimate space mixes regular seating with horigotatsu—the traditional low seating where your legs rest beneath the table—keeping your experience as authentic as the food to come. The ramen menu spotlights classics: noodles in shoyu, miso, and paitan broths, with a vegetarian version of each, alongside a tori paitan nabeyaki ramen served hot-pot style. Beyond noodles, the yakiniku (Japanese style barbecue) is a standout, and their seasonal urrak-wasabi cocktail is an unlikely pairing that somehow works beautifully.

Sawantwadi Palace Hotel, Sawantwadi

Ramen and royal aren’t words you usually hear in the same sentence—until you visit Sawantwadi. Well, it’s technically not in Goa but just an hour away from the Goan border, and closer to the sunny state’s residents than those living in  Mumbai and Pune. The district is the residence of the Sawantwadi Bhonsle royals, to which our chef, Shraddha Bhonsle, belongs. Trained at the Culinary Institute of America, Bhonsle specialised in Korean and Japanese food and added a dedicated ramen menu spanning five bowls to the dining offerings at the Sawantwadi Palace Hotel’s restaurant. Amongst their best is a chicken and fish shoyu ramen bowl complete with a gooey soy-marinated soft-boiled egg. They also have a PwR Ramen with a secret broth invented by chef Bhonsle that’s creamy, spicy and topped with shimeji mushrooms, stuffed pepper, and karaage chicken or tofu.

Delhi-NCR

Ping’s Cafe Orient, Lodhi Colony

If you like your ramen with a side of eclectic decor and great cocktails, try Ping’s Cafe Orient in Saket. While the restaurant was built to bring Bangkok street food to Delhi, they have a very lengthy but also very reliable pan-Asian menu. Among their best ramen bowls is the spicy pork ramen, served with robata-grilled pork belly, mushrooms, and broccoli in a gochugaru chilli broth. They also have a vegetarian version with bok choy, tofu, peas, and brown miso paste in a vegetable broth with savoury Kikkoman soy. While you’re there, be sure to end your meal with their Thai-style coconut-jaggery ice cream, which has rave reviews.

Guppy by Ai, Lodhi Colony

At Guppy by Ai in Lodhi Colony, you’re greeted with walls splashed with Japanese pop art paintings, lionfish lamps right out of Ponyo, and vibrant greens and pinks absolutely everywhere. Created by the Olive Group, Guppy has been an institution for more than a decade, with there is art present in everything from its food to its flooring. Their best bowls include their Hokkaido miso ramen (that’s vegetarian!) with a miso-flavoured vegetable dashi broth topped with soy-cured egg, corn, broccoli, and peas. Their chasu ramen is a meatier option, based in a soy-flavoured pork stock simmered for 72 hours. Need to escape the food coma that comes with your bowl? Wash your ramen down with their fiery wasabi cocktail—a concoction of gin, wasabi, and sour mix.

Manami, MG Road

If you’re looking for a trusty go-to for Japanese food in Delhi, Manami is perfect. Located on MG Road, Manami, the 40-seater has a menu that is simple, delicious, and largely in Japanese. But in case Google Translate fails you, ask their staff for help before you order. Their must-tries include a springy negisio ramen served in a salt-based soup and a shoyu ramen in a soy-based broth. Try their prawn tempura while you’re there.

Long Finish by Ramen Donn, Gurugram

Kunal Singh Dogra started Long Finish as a ramen-kit delivery service during the Covid-19 pandemic. Now, it’s a snug 11-seater in Gurugram that’s gentle on the stomach—the restaurant makes low-sodium ramen bowls. For a lighter bowl, try their chintan based in a vegetable and chicken broth. If you’re looking for a heavier fix, go for their tonkotsu, based in a thick pork broth and topped with Belgian pork chashu.

Zuru Zuru, Shahpur Jaat

Zuru Zuru is Japanese onomatopoeia for the sound of slurping, and their ramen is sure to inspire such behaviour. All their bowls come prepared with a great level of care, with chewy hand-pulled noodles that make for a real bite. Alongside the Japanese staples you see at most eateries, you’ll find some truly distinctive dishes here. Their truffle shoyu chintan is a rich gourmet bowl with a chicken chintan broth infused with soy and aromatic truffle oil. If you’re really looking to experiment, they also have a coconut litchi cold ramen topped with a custardy ramen egg, chunks of orange, and protein of your choice.

Ebisu, Gurugram

Awarded ‘Best Japanese Restaurant’ for 2025 and 2026 by the Times Food & Nightlife Awards, Ebisu is the perfect stop for a filling bowl of ramen on a moody monsoon day. With soft lighting, dark wood-panelled walls, and ink-wash paintings, its simple yet almost regal ambience will make you focus on the meal in front of you. Made mild in a nutty broth, their champon ramen—stuffed with seafood, chicken and vegetables—is chicken (and seafood) soup for the soul. For a richer broth, they’ve also got a soy-milk-based vegan ramen.

Pune

Soy Como Soy, Koregaon Park

If you’re looking for your regular Japanese with a twist, try Soy Como Soy in Koregaon Park. The restaurant, whose name means “I am what I am” in Spanish while also referring to soy sauce, is built around Nikkei cuisine—a Japanese-Peruvian tradition. Complete with spacious outdoor seating, a lush green exterior, and Aztec decor, this restaurant is as zen as they come. Their miso ramen with pickled eggs and fish cakes and tonkotsu with a pork bone broth are favorites especially paired with a glass of Pisco brandy or sake.

Malaka Spice, Koregaon Park

With outlets in Koregaon park, Baner, and Kharadi, Malaka Spice has a legacy of 25 years. Featuring welcoming outdoor seating, with cast iron chairs under strings of paper lanterns, lights, and colorful umbrellas, it’s right out of your favourite J-drama. Their ramen menu is simple and old-school but much loved, with favourite bowls at the restaurant including the simply named Easy Veg ramen with a dark miso broth, and a wholesome chicken ramen.

Dorje and the Bell, Pimple Nilakh

Though a primarily Tibetan restaurant, Dorje and the Bell shows up with a great ramen menu. Founded by Renuka Shinde with sisters Jyotsna and Ashwini Rai, it’s a cosy shop based in Pimple Nilakh that serves ramen alongside thukpa, Vietnamese food, and bao. They offer six bowls, featuring vegetarian and non-vegetarian versions of Korean ramen as well. The must-tries, though, are their vegetarian Japanese shoyu tofu ramen and the chicken miso ramen.

Gingko, Kothrud

Is your Instagram filled with the delicious bento lunch boxes parents have been packing their kids lately? Spoil yourself like Gen Alpha at Gingko in Kothrud. Co-founded by Siddhi Gokhale and Brehadeesh Kumar, they serve up ramen that’s absolute eye candy alongside their bento boxes. There’s a tangy red tomato ramen, cooked with kombu and vegetables, a richer shroom tonkotsu built on an oat milk broth, and a barrel-aged shoyu served in a light yet umami 10-hour broth.

Izipizi Street, Kalyani Nagar

Izipizi Street in Kalyani Nagar isn’t technically just one restaurant. Launched earlier this year by Vijeta Singh, Karan Khilnani, and chef Hanoze Shroff, it’s a food-street-inspired concept, with hawker stalls that carry pan-Asian cuisines. From sushi to boba to dim sums, it's right out of your khau gali dreams. Amidst arcade-eque neon lights and glowing signboards you’ll find the Pizi noodle bar—home to their delicious ramen. Their tori paitan is a soulful bowl built on a milky, collagen-rich broth and topped with fresh ramen, sous vide chicken, a runny ajitama egg, naruto fish cakes, and a bunch of other goodies.

Bengaluru

Naru Noodle Bar, Shanti Nagar

Another Covid baby, Naru Noodle Bar started with DIY ramen kits, stepped it up with pop-ups, and is now notorious for being amongst Bengaluru’s most difficult-to-book restaurants. Founded by Kavan Kutappa, former chef de partie at Olive Beach, it's the city’s first shop dedicated to ramen and perhaps the only one on this list with its own limited-edition sneaker collaboration with Comet (complete with chopstick holders, of course). Favourites include their hazelnut tantanmen ramen, tori paitan, and Tokyo-style shoyu, which come in mini editions if you’re a small eater.

Nasi and Mee, Yelahanka

Nasi and Mee is a pan-India chain specialising in southeast Asian, with outposts in Kochi and Chennai too. Their capacious Yelahanka outpost comes with paintings of noodle-slurping guppies splashed across its walls and vibrant tiling. Their ramen menu is short and sweet with four trusty options. Favourites include a miso veg ramen with grilled tofu in a rich veggie broth and a spicy Korean-style chicken in a gochujang-infused chicken broth.

Kazan Japanese Ramen, Church Street

One of the hidden gems in the city, Kazan Japanese Ramen on Church Street carries a range of volcano-style ramen served up sizzling hot in a stone bowl. Each option is available with wheat-flour-based house-made noodles and a slew of topping options–including dosa (!). Their yummiest bowls include their kazan ramen karamiso and their veg tantanmen with a special blended sesame paste.

Tokyo Ramen Suzuki, HSR Layout

Run by the Japanese chef Suzuki, Tokyo Ramen Suzuki in HSR Layout is a quaint little shop tucked into a bylane on Mangammanapalya Road. It’s your go-to for a filling meal with a rich broth, available in spicy and non-spicy versions. Their most loved bowl is a delicious tonkotsu gyokai ramen topped with black fungus, spring onion, seaweed, and bonito powder. If you’re conscious about the bite of your noodle, you can choose from “Harder (manic)”,” Normal (authentic)” and “Softer (Indian standard)” texture options. 

Neon Market, Indiranagar

Known for its midnight ramen experience, with a special midnight menu available from midnight to 1 am, Neon Market in Indiranagar makes its noodles and broth in-house. Amongst their bestsellers are the spicy pork tonkotsu built on a 20-hour broth and their vegetarian tonkotsu ramen available with veggies or tofu. They’ve also got a range of delicious soft mochi ice creams topped with everything from a tart strawberry to a crunchy Biscoff.

Harima, Ashok Nagar

Amongst the city’s oldest Japanese restaurants, Harima in Ashok Nagar has been filling stomachs and souls with its hearty portions since 2004. With minimalist shoji-like interiors, with the option of horigotatsu seating, it’ll transport you straight to Tokyo. The restaurant’s best bowls include the vegetarian negi ramen served with leeks and spring onion, shoyu ramen in chicken broth with a ginger soy sauce, and a spicy tantanmen with doubanjiang (a fermented chili bean paste).

Matsuri, Ashok Nagar

If you want your ramen experience elevated by excellent sushi, tempura or even miso soup, Matsuri at The Chancery Hotel on Lavelle Road is for you. Their miso paitan ramen and tantanmen are favourites and are great paired with sake from their extensive selection. They also have a great kaisen shio ramen, which is amongst the few shio, or salted broth, ramens in the city. Shio, while popular in Japan, tends to trail behind the umami shoyu broth in popularity when it comes to the Indian palate. If the bowls are too hearty for you, they have some half-portion options as well.