{"id":99819,"date":"2025-03-21T10:00:42","date_gmt":"2025-03-21T01:00:42","guid":{"rendered":"https:\/\/home.ueno.kokosil.net\/?p=99819"},"modified":"2025-04-16T19:04:54","modified_gmt":"2025-04-16T10:04:54","slug":"yokohama-ramen-asagaya-ueno-branch-finally-opens-its-second-branch-open-all-year-round-until-5am-the-next-morning","status":"publish","type":"post","link":"https:\/\/home.ueno.kokosil.net\/en\/archives\/99819","title":{"rendered":"“Yokohama Ramen Asagaya Ueno Branch” finally opens its second branch Open all year round until 5am the next morning"},"content":{"rendered":"

The restaurant opened suddenly in the busy Ueno Nakacho street, promoting “authentic family-style ramen with homemade soup”<\/span><\/h2>\n
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Staff holding up the noren curtain on the opening day.<\/p><\/div>\n

“Yokohama Ramen Asagaya Ueno Branch” (Ueno 2, Taito-ku, TEL 03-6284-2494<\/a> ) opened on March 6, 2025 in the downtown area of Nakacho-dori Shopping Street in Ueno 2-chome. It is managed by TM Shokai (Tokyo). With the concept of “authentic family-style ramen with homemade soup,” Asagaya has been gradually gaining recognition in Tokyo, and has now made its long-awaited foray into Ueno in the eastern part of Tokyo. Under the cold sky, a long line of fans waited an hour in advance, catching the attention of passersby. On the first and second days of the opening, a “Regular ramen for 500 yen, limited to 200 bowls each day” event was held.<\/p>\n

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A line had formed on the street of “Ueno 2-chome Nakacho Street Shopping District” before the store opened. (Photo: Masaki Yamanaka)<\/p><\/div>\n

At exactly 6 p.m., when the noren was raised, a long line of fans filled the street. In front of the approximately 70 people in line, head chef Takashi Kikuchi of the main store said, “It was a long and difficult journey to get to the opening. However, we have made thorough preparations and are confident in the soup. I hope the chefs at the Ueno store will have high expectations. Asagaya’s soup will grow together with our customers. I look forward to the future of this store and its chefs.” He also made a comment with inbound tourists in mind, saying, “We will do our best to create a store that is needed in the community, and we also want tourists visiting Japan to know about Asagaya’s quality ramen. We want to further increase the value of ramen, which is a part of Japanese food culture.”<\/p>\n

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Takashi Kikuchi (right), head chef at Asagaya’s main store, greets fans who were lined up before the opening on the first day and receives a huge round of applause (photo: Masaki Yamanaka)<\/p><\/div>\n

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Business hours are from 6pm to 5am the next morning (closed from midnight to 1am for soup adjustments)<\/p><\/div>\n

Introduction of “Yokohama Ramen Asagaya”<\/h3>\n

Takashi Kikuchi, who has been making iekei ramen for nearly 40 years after serving as manager of “Suzukiya Main Store,” a direct descendant of “Honmokuya,” the head of Yokohama iekei ramen, “Yoshimuraya,” opened “Yokohama Ramen Asagaya” (Asagaya Kita 1, Suginami-ku) near JR Asagaya Station in Suginami-ku, Tokyo, in August 2020. The brand has steadily increased its recognition as an iekei ramen restaurant in Tokyo, and in November 2024 it was ranked first in the “Most Delicious Iekei Ramen in Tokyo” rankings by the online news site “Netorabo.”<\/p>\n

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The exterior of the main store (Asagaya Kita 1, Suginami-ku). The first store was opened in August 2020.<\/p><\/div>\n

Introduction to “Asagaya” ramen<\/h3>\n

Classical\/balanced, rich and full-bodied soy sauce and pork bone soup<\/p>\n

\u30fbAuthentic homemade soup is a strength<\/p>\n

\u30fbMedium-thick noodles from Sakai Seimen that mix well with the soup. Specially ordered with Sugi-in<\/p>\n

\u30fbSpecially selected toppings made from the finest ingredients<\/p>\n

Setouchi Nori \/ Rock Nori: Characterized by its deep color, gloss, thickness and strong aroma<\/p>\n

Healthy green onions from Setouchi: The crunchy texture goes perfectly with soup.<\/p>\n

Rice: Japanese Koshihikari (Newly harvested rice is used for about a month from November)<\/p>\n

Domestically produced raw spinach and komatsuna: We use high-quality domestically produced raw vegetables.<\/p>\n

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Regular ramen 1,000 yen (seaweed, roasted pork, domestic raw spinach)<\/p><\/div>\n

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They use Sugi-in noodles, a custom-made noodle from Sakai Seimen, which creates an exquisite mix with the soup of family-style ramen.<\/p><\/div>\n

Reasons for choosing Ueno as a location<\/h3>\n

\u30fbUeno Station is a tourist destination that serves as the gateway to Tokyo, with attractions such as Ameyoko and Ueno Park, and is frequented not only by office workers but also by tourists visiting Japan. As such, we felt that this was an ideal opportunity for people from all over the world to enjoy Asagaoya’s quality, which has evolved from ramen, a staple of Japanese food culture.<\/p>\n

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A wide range of condiments, tissues, and other amenities are available at the “separate hospitality counter.”<\/p><\/div>\n

Main features of the Ueno store<\/h3>\n

– “Separate Hospitality Counter” offers 16 types of personal condiments and amenities.<\/p>\n

Each seat has a partition door, allowing customers to concentrate on eating their ramen without having to worry about the soup splashing on the seats next to them or the surroundings. When multiple people are seated, the partition door can be opened and closed, so couples and groups can enjoy themselves. Women can come alone without hesitation and feel at ease.<\/p>\n

\u30fbVisible kitchen<\/p>\n

The performance of the kitchen craftsmen is a distinctive feature of Iekei ramen restaurants. By deliberately showing off their work, customers can enjoy it, while at the same time ensuring the quality and safety of genuine Iekei ramen, and building trust with customers.<\/p>\n

\u30fbBest-class selection of seasonings<\/p>\n

A wide variety of condiments are available. You can customize your rice, soup, and other items to your liking, including the popular homemade garlic soy sauce pickles, seasoning, pickled takana, chili bean paste, grated garlic, grated ginger, coarsely ground chili pepper, and edible ramen oil.<\/p>\n

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Shuhei Shishido, the new manager of the Ueno store, adjusts the soup that will be served on the first day. (Photo: Masaki Yamanaka)<\/p><\/div>\n

Profile of Shuhei Shishido, new manager of Ueno store<\/h3>\n

After serving as manager of the famous restaurant “Suzukiya Main Branch” in Kanagawa Prefecture, he has supported the brand with head chef Takashi Kikuchi since the founding of “Asagaya”. With 20 years of experience, he has been appointed as the new manager of the Ueno branch. “Asagaya’s soup has been firmly inherited from Mr. Kikuchi, so I’m sure the customers of Ueno will be pleased. I will put my soul into every bowl of soup,” he said confidently. “I will spare no effort to satisfy our customers. I want to devote myself to creating a restaurant that can serve the best ramen, open all year round, until 5am the following morning. I want to play a part in crime prevention by opening at midnight and turning on the lights. I also aim to be a restaurant that is needed in the community,” he said enthusiastically.<\/p>\n

menu<\/h3>\n

The most popular is the special ramen with almost all toppings. For women and children, you can choose one topping for free with half a noodle.<\/p>\n

Ramen: Regular 1,000 yen, Medium 1,100 yen, Large 1,200 yen<\/p>\n

Special ramen: Regular 1,300 yen, Medium 1,400 yen, Large 1,500 yen<\/p>\n

Ladies and children’s ramen: 900 yen<\/p>\n

Char siu: 3 slices 250 yen, 5 slices 300 yen<\/p>\n

Flavored egg: 100 yen<\/p>\n

Green onion: 200 yen<\/p>\n

Nori: 5 sheets 150 yen<\/p>\n

Setouchi rock seaweed: 150 yen<\/p>\n

Domestic raw komatsuna: 200 yen<\/p>\n

Rice: small 150 yen, medium 200 yen, large 250 yen<\/p>\n

etc.<\/p>\n

Store Information<\/h3>\n

Address: 1F Sun Plaza Ueno Building, 2-12-9 Ueno, Taito-ku, Tokyo 110-0005<\/p>\n

Business hours: 6:00 p.m. to 5:00 a.m. the next day (closed from midnight to 1:00 a.m. for soup adjustment)<\/p>\n

Closed: None, open all year round<\/p>\n

Phone number: 03-6284-2494<\/a><\/p>\n

Social Media Accounts:<\/p>\n

X (formerly Twitter)<\/p>\n

https:\/\/x.com\/ramen_asagaya_u\/<\/a><\/p>\n

TikTok<\/p>\n

https:\/\/www.tiktok.com\/@ramen_asagaya_ueno\/<\/a><\/p>\n

Instagram<\/p>\n

https:\/\/www.instagram.com\/ramen_asagaya_ueno\/<\/a><\/p>\n

Facebook<\/p>\n

https:\/\/www.facebook.com\/profile.php?id=61572761644668&mibextid=wwXIfr<\/a><\/p>\n

Official LINE account<\/p>\n

https:\/\/lin.ee\/Ee5hzPf<\/a><\/p>\n

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Access to the store<\/h3>\n

\u25bcGoogle MAP<\/p>\n

https:\/\/maps.app.goo.gl\/tv8sZsZzA1wQa66YA?g_st=com.google.maps.preview.copy<\/a><\/p>\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

The restaurant opened suddenly in the busy Ueno Nakacho street, promoting “authentic family-style ramen with homemade soup” “Yokohama Ramen Asagaya Ueno Branch” (Ueno 2, Taito-ku, TEL 03-6284-2494 ) opened on March 6, 2025 in the downtown area of Nakacho-dori Shopping Street in Ueno 2-chome. It is managed by TM Shokai (Tokyo). With the concept of “authentic family-style ramen with homemade soup,” Asagaya has been gradually gaining recognition in Tokyo, and has now made its long-awaited foray into Ueno in the eastern part of Tokyo. Under the cold sky, a long line of fans waited an hour in advance, catching the attention of passersby. On the first and second days of…<\/a><\/p>\n","protected":false},"author":19,"featured_media":98450,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-99819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en","content-print"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t