I traveled over an hour to get to Funabori for this famous miso ramen. It's been said that this is the best miso ramen in Tokyo, so I was excited. Comparing Tokyo miso bowls like those from the DoMiSo family and this should be interesting. The line was long, about 45 minutes. We got a place in line early because a friend was running late. When we got close to the front of the line, I informed the waiter that our group (2 people) were waiting for a friend and to let the people behind us go first. We were told everyone had to be in line to start the queue, and were sent to the back of the line, making us wait another 45 minutes. This seemed arbitrary and a little inconsiderate given the length of the line and the fact that we weren't getting in anyone's way. The waiter also switched from keigo to informal Japanese when explaining this policy. When I was a waiter, I would let anyone save a spot in line (as long as they let others go past them) until the whole party showed up. That would be the proper hospitable option. The shop should reconsider their policy. I docked 3 stars from service for that. This ramen is Sapporo style. When I think of Sapporo miso ramen, I think of the classic butter corn. This is a descendent shop of Sumire which doesn't use butter corn. Instead, they use garlic and ginger (along with negi, menma, and moyashi). The ratio of the toppings was perfect. The star of this dish was the broth. I've finally found the perfect amount of garlic in ramen broth. Paired with the combination of ginger, the broth was a creamy, salty, garlicy gingery sip of perfection. There was a layer of oil on top that was so smooth it tasted like melted butter. I ordered the miso chashu men, and they did not skimp on the chashu. It was nice thick, fatty slices that had obviously been marinated and complemented the dish well. I recommend spending the extra ¥420 for the chashu. The noodles were wavy, typical of Sapporo style. I'm not sure if they were house made, but they had a good chewiness. There is suiyu on the table to dilute the broth if you find it too heavy, but I drank the broth undiluted until the bowl was empty. Unfortunately, there are high walls between the counter and the kitchen, so you can't really see the chefs working. I've had ramen in Sapporo before, and this was a little bit different. Sumire style seems to be it's own thing, and I like it. Compared to Tokyo miso style, it's a lot heavier and a more flavorful. I'll agree with the blogs that say this is the best miso in Tokyo, but I still think the crab butter corn ramen I had in Sapporo reigns supreme. I recommend coming here on a cold winter day to warm up with some friends.

I traveled over an hour to get to Funabori for this famous miso ramen. It's been said that this is the best miso ramen in Tokyo, so I was excited. Comparing Tokyo miso bowls like those from the DoMiSo family and this should be interesting. The line was long, about 45 minutes. We got a place in line early because a friend was running late. When we got close to the front of the line, I informed the waiter that our group (2 people) were waiting for a friend and to let the people behind us go first. We were told everyone had to be in line to start the queue, and were sent to the back of the line, making us wait another 45 minutes. This seemed arbitrary and a little inconsiderate given the length of the line and the fact that we weren't getting in anyone's way. The waiter also switched from keigo to informal Japanese when explaining this policy. When I was a waiter, I would let anyone save a spot in line (as long as they let others go past them) until the whole party showed up. That would be the proper hospitable option. The shop should reconsider their policy. I docked 3 stars from service for that. This ramen is Sapporo style. When I think of Sapporo miso ramen, I think of the classic butter corn. This is a descendent shop of Sumire which doesn't use butter corn. Instead, they use garlic and ginger (along with negi, menma, and moyashi). The ratio of the toppings was perfect. The star of this dish was the broth. I've finally found the perfect amount of garlic in ramen broth. Paired with the combination of ginger, the broth was a creamy, salty, garlicy gingery sip of perfection. There was a layer of oil on top that was so smooth it tasted like melted butter. I ordered the miso chashu men, and they did not skimp on the chashu. It was nice thick, fatty slices that had obviously been marinated and complemented the dish well. I recommend spending the extra ¥420 for the chashu. The noodles were wavy, typical of Sapporo style. I'm not sure if they were house made, but they had a good chewiness. There is suiyu on the table to dilute the broth if you find it too heavy, but I drank the broth undiluted until the bowl was empty. Unfortunately, there are high walls between the counter and the kitchen, so you can't really see the chefs working. I've had ramen in Sapporo before, and this was a little bit different. Sumire style seems to be it's own thing, and I like it. Compared to Tokyo miso style, it's a lot heavier and a more flavorful. I'll agree with the blogs that say this is the best miso in Tokyo, but I still think the crab butter corn ramen I had in Sapporo reigns supreme. I recommend coming here on a cold winter day to warm up with some friends.

We might just have been unlucky as we were recommended the miso ramen as possibly one of the best in Tokyo, however the standard miso ramen had way too much garlic in it, overshadowing anything else, and it was really quite sad to the miso itself. It basically just tasted like garlic. The spicy miso ramen was good, not as much garlic, and the spice level was also really good. The ginger was a nice addition to the bowls. The service and atmosphere was good, but we might just have been unlucky with the amount of garlic which was added this time.

One of the best miso ramens you can get in Tokyo. Definitely recommend their signature miso! There was a line already 45 mins before opening but it was a Saturday. When you're in line they'll ask you to use the ticket machine and then go back in line as an FYI.

+1

Maybe because the weather was hot made it tastes too heavy and a little salted. And I spent about a hour to wait the ramen so it is not so worth to me.