Tabelog ratingRamen MAIKAGURA (らーめんMAIKAGURA) is a name that ramen connoisseurs in Tokyo know well. This small Setagaya counter has earned a stellar reputation for its creative and deeply flavorful chicken ramen, drawing long lines of diners daily for one of its just seven seats.
The specialty is a dual approach to chicken broth: a rich, creamy paitan (鶏白湯) and a clear, refined shoyu (醤油) style. The signature bowl, the Shiro-Truffle Oil Kaoru Tori Paitan, is a consistent favorite, praised for its luxurious texture and aroma. The classic Shoyu Ramen is also highly regarded for its outstanding broth and fine, house-made noodles. Reviewers also single out the salt-based Shio Tsukemen and innovative seasonal bowls, like a cold soy-milk chili ramen that has appeared in summer.
Reviewers in recent years paid around ¥1,380 for the white truffle paitan ramen and ¥1,130 for the shoyu ramen. A seasonal cold soy-milk chili bowl was about ¥1,650. Sides like roast pork over rice are available for around ¥480. Most diners spend between ¥1,000 and ¥2,000.
The biggest challenge is the wait. With only seven seats, queues of 30 to 60 minutes are common, and turnover can feel slow. A few diners have found the service curt or the broth a little oily for their taste. Despite this, the vast majority of visitors consider the bowls excellent value, with craftsmanship that justifies both the price and the time spent in line.
- Getting a seat: Walk-ins are the norm, but expect a long queue. A very limited number of 11:00 reservation slots are sometimes available online via TableCheck, which can help you bypass the line. The shop often sells out and closes early.
- Location: A 7-minute walk from Chitose-Funabashi Station.
- Payment: Cash only. Payment is made at a ticket machine inside.
- Seating: The restaurant has just 7 counter seats.
- Good to know: The shop is non-smoking. While some staff may speak a little English or Chinese, the menu may be in Japanese only. Children are welcome.
