Ramen in Japan: styles, ticket machines and noodle firmness
The four main broths, how to order from a ticket machine, what staff will ask you, and the etiquette at a busy counter.
Ramen is the most common meal for visitors and one of the cheapest good meals in Japan, usually ¥1,000–1,600 a bowl. Most shops do one style well.

The four main broths
| Style | What it is | Associated with |
|---|---|---|
| Shoyu | Clear soy sauce broth, usually chicken-based | Tokyo |
| Shio | Light, clear salt-seasoned broth | Hakodate |
| Miso | Rich, savoury miso broth, often with butter and corn | Sapporo |
| Tonkotsu | Creamy, milky pork bone broth with thin noodles | Fukuoka (Hakata) |
Also look out for tsukemen, thick noodles served on the side for dipping into a concentrated broth.
Using the ticket machine
Many ramen shops have a ticket machine by the entrance. You pay before you sit down.
- Put in cash. Older machines take ¥1,000 notes and coins only. Newer ones take IC cards.
- Press the button for your bowl. The top-left button is often the house speciality.
- Press buttons for extras: soft-boiled egg, extra pork, rice, or a noodle refill (kaedama).
- Press the change button and take your change.
- Hand the tickets to staff, or put them on the counter, and sit where you are shown.
What staff may ask you
- Noodle firmness: katame (firm), futsu (normal), yawarakame (soft). At tonkotsu shops you can go firmer still.
- Broth strength and amount of oil, at some shops.
- Garlic, at shops that offer it free.
If unsure, say "normal" to everything.
Etiquette
- Slurping is normal. It cools the noodles.
- Drinking the broth from the bowl is fine.
- Do not stay long after finishing if people are queuing outside.
- Return your bowl to the counter top if others do.
Queues
Famous shops can have hour-long queues. Go at opening time (often 11:00) or mid-afternoon. Some popular shops hand out timed tickets in the morning.