clock menu more-arrow no yes mobile
A bowl of Wu-Rons tonkotsu ramen broth comes with sesame seeds, chashu, a hard-boiled egg, and green onions.
Nagahama ramen at Wu-Rons in Southeast Portland.
Brooke Jackson-Glidden/Eater Portland

Where to Find Knockout Ramen in Portland and Beyond

Bowls that all ramen-loving Portlanders must try

View as Map
Nagahama ramen at Wu-Rons in Southeast Portland.
| Brooke Jackson-Glidden/Eater Portland

Whether it’s enjoyed at a shop counter, cart, or food hall, eating ramen is a deeply satisfying experience — after it arrives piping hot with enticingly fragrant plumes of steam, diners slurp down noodles and tuck into a symphony of flavors. In ramen shops across the city, chefs get creative with the simple-at-heart dish, perfecting the texture of house-made noodles, boiling rich and flavorful stocks over a matter of days, and finishing bowls with an assortment of inventive toppings. Portland is home to a wealth of ramen, and we’ve rounded up the city’s best bowls, from both homegrown restaurants and outposts of Japanese chains.

Note: Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

Read More
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Ninja Ramen

Copy Link

Located right next to the airport in Hillsboro, Ninja Ramen is the suburb’s first dedicated ramen spot. Owner Hitsumoto Taka graduated from ramen school in Tokyo, and even has a photo of his certificate on the business’s Yelp account. Ninja carries a wide range of ramen, including sukiyaki-topped tonkotsu and a tonkatsu-tonkotsu (a bowl of pork ramen topped with a fried pork cutlet); however, the star of the show is definitely the garlic ramen, with its ideally jammy soft-boiled egg.

Koku Ramen & Bites

Copy Link

At this Beaverton ramen shop, the menu only focuses on a tight selection of broths, with a not-too-heavy tonkotsu, as well as an immaculate shoyu and a few miso variations. But the restaurant’s mala ramen, topped with swirls of tingly chili oil, is likely the move here. On the “bites” side of the menu, find dishes like tempura calamari, garlic edamame, and veggie gyoza.

Kizuki Ramen & Izakaya

Copy Link

This polished, Japan-based ramen franchise is hidden in a fancy Beaverton strip mall, where diners can choose from 13 bowls, including a vegetarian shiitake broth, tsukumen dipping ramen, or the extra-creamy garlic tonkotsu shoyu. The shop offers add-ins from more than a dozen additional toppings, or noodle refills for those in it for the carbs. There’s also a Kizuki location within the Portland Food Hall, for those unwilling to trek to Beaverton.

A bowl of garlic tonkotsu at Kizuki, topped with green onions, menma, and a soft-boiled egg.
Garlic tonkotsu at Kizuki.
Nick Woo/Eater Portland

This hole-in-the-wall, family-owned izakaya is also tucked away in a Beaverton strip mall, rocking a killer sake list, traditional Japanese drinking foods, and plenty of ramen. The kakuni ramen with tonkotsu broth and straight noodles is the most popular, but the shoyu-based syouyu — with curly, thick noodles — is also worth sampling. With very few meat-free options, this might not be the spot for vegetarians, though pescatarians will have better luck with the restaurant’s several fish-based dishes.

Chopsticks pull noodles from a bowl of ramen at Yuzu.
Kakuni ramen at Yuzu.
Nick Woo/Eater Portland

Mugen Noodle Bar

Copy Link

Tigard’s standout ramen spot specializes in tori paitan ramen, a creamy chicken-based broth, but it does more than that: Mugen’s menu offers a number of unconventional bowls, including a lemongrass-scented spicy shrimp with tempura prawns, or a tofu curry ramen made with a Willamette Valley hazelnut broth. Traditionalists can choose between bowls of tori paitan or a pristine shoyu chintan, as well as shio and miso bowls.

Ramen Ippo

Copy Link

After being located in Beaverton for about half a year, Ramen Ippo relocated to Nob Hill Food Carts, home to top-performing carts like Bing Mi. After working as a sushi chef in Las Vegas for more than 15 years, owner Daisuke Kondo decided to finally open his own ramen place in Portland as a cart. The main ramen here is a savory paitan (chicken broth) ramen, but there are also vegan and vegetarian options such as the creamy vegan potage ramen and the seasonal tomato ramen with parmesan and mozzarella cheese.

Ramen Ryoma

Copy Link

Ramen Ryoma had already accrued a loyal pack of devotees over its time in Beaverton, but the new, centrally located shop in downtown Portland is a welcome respite for those who live in the city itself. Ryoma offers a wide swath of ramen varieties and permutations, with a choice of broth, topping combinations, and a la carte add-ons. The shio stands out, though any of the base broths will work well; however, the real move is to opt for one of the tricked out bowls, be it the chile-laden spicy umami, the tamago mayu with its slick of black garlic oil, or the Sapporo-style corn butter ramen, best paired with miso broth.

Kayo's Ramen Bar

Copy Link

The star of the show at chef and Osaka native Kayoko Kaye’s airy ramen counter is the mala, made with Sichuan peppercorns and a helping of dried chili peppers, though the restaurant also serves a smattering of other traditional and inventive bowls. Almost all entrees are available in vegan form, and the restaurant offers no-carb or low-carb noodle options featuring julienned and blanched zucchini and daikon.

A pair of chopsticks pulls a tangle of noodles from a bowl of ramen at Kayo’s.
Tantan ramen at Kayo’s Ramen Bar.
Nick Woo/Eater Portland

Wu-Rons

Copy Link

This new Nagahama ramen shop, in the former Noraneko space, has fine-tuned its rendition of the celebrated tonkotsu style in its shockingly brief tenure. The broth has the distinct richness typical of tonkotsu, but it doesn’t come across as unnecessarily heavy; instead, it almost undetectably coats the thin noodles, which retain a satisfying bite. The chashu slices hew thick, juicy with a slight sear, and the shop doesn’t skimp on the sesame seeds and green onion. This isn’t the kind of place where diners can stack their bowls with a laundry list of add-ons and toppings, but it doesn’t need to be: What it does simply is simply exceptional. For variations, diners can opt for a tonkotsu miso, or a vegetarian mushroom tantanmen.

Menya hokusei

Copy Link

At Ryan Callahan’s “Northwest noodle house,” all of the noodles are house-made with Camas Country Mill wheat or barley. Tucked under the Hawthorne Bridge, the shop is the ideal spot for a quick weekday lunch. Decor is minimal, but diners may spot a tub of sous vide chicken on the counter or a batch of eggs marinating in the cooler. For a taste of land and sea, the shop’s Santiam Shio is a marriage of chicken and salmon stock with chicken breast and a salmon meatball atop.

Mirakutei

Copy Link

For sushi and sashimi fanatics looking to enjoy some high-quality fish before digging into no-joke ramen, Mirakutei is the place to go. The specialty here is Sapporo-style ramen with a rich paitan broth and curly noodles, but the popular Genki ramen, with its white miso broth, garlic butter roast pork, scrambled eggs, and Thai chilies, is also exceptional.

An egg and a slice of chashu balance on top of a bed of noodles and bean sprouts within a bowl of Mirakutei ramen.
Tonkotsu ramen at Mirakutei
Nick Woo/Eater Portland

Kinboshi Ramen

Copy Link

Counter-service style Kinboshi Ramen — formerly Marukin — is known for the incredibly creamy and rich Hakata-style tonkotsu broth and the sublime ramen add-ons. With chef Mayumi Hijikata at the helm, the ramen shop has continued to improve its ramen and gradually widen its offerings, including creamy, vegan, soy-milk-based ramens. The sides here are not to be missed, especially the tebasaki chicken wings, which are a rare find in Portland.

Afuri Izakaya

Copy Link

This super fashionable Tokyo outpost — with its industrial chic Southeast location, quick-service sister restaurant in Southwest Portland, ramen lab in Slabtown, and Beaverton izakaya — is famous for its delicate and refreshing yuzu shio ramen. However, the real hit, especially in the cooler months, is the spicy, sesame-miso-based tantanmen, available with a fatty tonkotsu broth or vegan hazelnut base.

A ramen bowl at Afuri with a soft-boiled egg, chashu pork, and a piece of nori.
Afuri’s yuzu shio ramen.
Nick Woo / Eater Portland

Nama Ramen

Copy Link

This cozy spot in Sellwood cooks with the philosophy of less is more, inspired by the Japanese word “nama,” which can mean “unedited,” or “as it is.” Bowls of ramen come in four different soup bases: shoyu and miso, which can be made “red” with the addition of chili oil, spicy miso, and vegetarian. No matter which soup diners select, they can expect toothsome noodles and a perfectly jammy egg. Nama also serves poke and izakaya small plates like agedashi tofu.

Hapa PDX Ramen

Copy Link

Originally started as a cart, Hapa is known for its combination of ramen, Hawaiian food, and Japanese whiskey. The restaurant features a thick and squiggly proprietary noodle recipe. Here, diners will find standbys like tonkotsu, shoyu, and miso, as well as the Hapa’s invention, the G-Special: a pork belly-based ramen broth topped with chunks of pork belly, as well as spicy sprouts and shiitakes.

Baka Umai

Copy Link

Heat-seekers, this is the spot to visit. Baka Umai’s unconventional bowls range from habanero tonkotsu to ghost pepper miso, with add-on pepper “mashes” to bring additional spice to any given bowl. The flavors here are intentionally and proudly loud, even in less chile-heavy bowls like the yuzu miso or lime shio.

Loading comments...

Ninja Ramen

Located right next to the airport in Hillsboro, Ninja Ramen is the suburb’s first dedicated ramen spot. Owner Hitsumoto Taka graduated from ramen school in Tokyo, and even has a photo of his certificate on the business’s Yelp account. Ninja carries a wide range of ramen, including sukiyaki-topped tonkotsu and a tonkatsu-tonkotsu (a bowl of pork ramen topped with a fried pork cutlet); however, the star of the show is definitely the garlic ramen, with its ideally jammy soft-boiled egg.

Koku Ramen & Bites

At this Beaverton ramen shop, the menu only focuses on a tight selection of broths, with a not-too-heavy tonkotsu, as well as an immaculate shoyu and a few miso variations. But the restaurant’s mala ramen, topped with swirls of tingly chili oil, is likely the move here. On the “bites” side of the menu, find dishes like tempura calamari, garlic edamame, and veggie gyoza.

Kizuki Ramen & Izakaya

This polished, Japan-based ramen franchise is hidden in a fancy Beaverton strip mall, where diners can choose from 13 bowls, including a vegetarian shiitake broth, tsukumen dipping ramen, or the extra-creamy garlic tonkotsu shoyu. The shop offers add-ins from more than a dozen additional toppings, or noodle refills for those in it for the carbs. There’s also a Kizuki location within the Portland Food Hall, for those unwilling to trek to Beaverton.

A bowl of garlic tonkotsu at Kizuki, topped with green onions, menma, and a soft-boiled egg.
Garlic tonkotsu at Kizuki.
Nick Woo/Eater Portland

Yuzu

This hole-in-the-wall, family-owned izakaya is also tucked away in a Beaverton strip mall, rocking a killer sake list, traditional Japanese drinking foods, and plenty of ramen. The kakuni ramen with tonkotsu broth and straight noodles is the most popular, but the shoyu-based syouyu — with curly, thick noodles — is also worth sampling. With very few meat-free options, this might not be the spot for vegetarians, though pescatarians will have better luck with the restaurant’s several fish-based dishes.

Chopsticks pull noodles from a bowl of ramen at Yuzu.
Kakuni ramen at Yuzu.
Nick Woo/Eater Portland

Mugen Noodle Bar

Tigard’s standout ramen spot specializes in tori paitan ramen, a creamy chicken-based broth, but it does more than that: Mugen’s menu offers a number of unconventional bowls, including a lemongrass-scented spicy shrimp with tempura prawns, or a tofu curry ramen made with a Willamette Valley hazelnut broth. Traditionalists can choose between bowls of tori paitan or a pristine shoyu chintan, as well as shio and miso bowls.

Ramen Ippo

After being located in Beaverton for about half a year, Ramen Ippo relocated to Nob Hill Food Carts, home to top-performing carts like Bing Mi. After working as a sushi chef in Las Vegas for more than 15 years, owner Daisuke Kondo decided to finally open his own ramen place in Portland as a cart. The main ramen here is a savory paitan (chicken broth) ramen, but there are also vegan and vegetarian options such as the creamy vegan potage ramen and the seasonal tomato ramen with parmesan and mozzarella cheese.

Ramen Ryoma

Ramen Ryoma had already accrued a loyal pack of devotees over its time in Beaverton, but the new, centrally located shop in downtown Portland is a welcome respite for those who live in the city itself. Ryoma offers a wide swath of ramen varieties and permutations, with a choice of broth, topping combinations, and a la carte add-ons. The shio stands out, though any of the base broths will work well; however, the real move is to opt for one of the tricked out bowls, be it the chile-laden spicy umami, the tamago mayu with its slick of black garlic oil, or the Sapporo-style corn butter ramen, best paired with miso broth.

Kayo's Ramen Bar

The star of the show at chef and Osaka native Kayoko Kaye’s airy ramen counter is the mala, made with Sichuan peppercorns and a helping of dried chili peppers, though the restaurant also serves a smattering of other traditional and inventive bowls. Almost all entrees are available in vegan form, and the restaurant offers no-carb or low-carb noodle options featuring julienned and blanched zucchini and daikon.

A pair of chopsticks pulls a tangle of noodles from a bowl of ramen at Kayo’s.
Tantan ramen at Kayo’s Ramen Bar.
Nick Woo/Eater Portland

Wu-Rons

This new Nagahama ramen shop, in the former Noraneko space, has fine-tuned its rendition of the celebrated tonkotsu style in its shockingly brief tenure. The broth has the distinct richness typical of tonkotsu, but it doesn’t come across as unnecessarily heavy; instead, it almost undetectably coats the thin noodles, which retain a satisfying bite. The chashu slices hew thick, juicy with a slight sear, and the shop doesn’t skimp on the sesame seeds and green onion. This isn’t the kind of place where diners can stack their bowls with a laundry list of add-ons and toppings, but it doesn’t need to be: What it does simply is simply exceptional. For variations, diners can opt for a tonkotsu miso, or a vegetarian mushroom tantanmen.

Menya hokusei

At Ryan Callahan’s “Northwest noodle house,” all of the noodles are house-made with Camas Country Mill wheat or barley. Tucked under the Hawthorne Bridge, the shop is the ideal spot for a quick weekday lunch. Decor is minimal, but diners may spot a tub of sous vide chicken on the counter or a batch of eggs marinating in the cooler. For a taste of land and sea, the shop’s Santiam Shio is a marriage of chicken and salmon stock with chicken breast and a salmon meatball atop.

Mirakutei

For sushi and sashimi fanatics looking to enjoy some high-quality fish before digging into no-joke ramen, Mirakutei is the place to go. The specialty here is Sapporo-style ramen with a rich paitan broth and curly noodles, but the popular Genki ramen, with its white miso broth, garlic butter roast pork, scrambled eggs, and Thai chilies, is also exceptional.

An egg and a slice of chashu balance on top of a bed of noodles and bean sprouts within a bowl of Mirakutei ramen.
Tonkotsu ramen at Mirakutei
Nick Woo/Eater Portland

Kinboshi Ramen

Counter-service style Kinboshi Ramen — formerly Marukin — is known for the incredibly creamy and rich Hakata-style tonkotsu broth and the sublime ramen add-ons. With chef Mayumi Hijikata at the helm, the ramen shop has continued to improve its ramen and gradually widen its offerings, including creamy, vegan, soy-milk-based ramens. The sides here are not to be missed, especially the tebasaki chicken wings, which are a rare find in Portland.

Afuri Izakaya

This super fashionable Tokyo outpost — with its industrial chic Southeast location, quick-service sister restaurant in Southwest Portland, ramen lab in Slabtown, and Beaverton izakaya — is famous for its delicate and refreshing yuzu shio ramen. However, the real hit, especially in the cooler months, is the spicy, sesame-miso-based tantanmen, available with a fatty tonkotsu broth or vegan hazelnut base.

A ramen bowl at Afuri with a soft-boiled egg, chashu pork, and a piece of nori.
Afuri’s yuzu shio ramen.
Nick Woo / Eater Portland

Nama Ramen

This cozy spot in Sellwood cooks with the philosophy of less is more, inspired by the Japanese word “nama,” which can mean “unedited,” or “as it is.” Bowls of ramen come in four different soup bases: shoyu and miso, which can be made “red” with the addition of chili oil, spicy miso, and vegetarian. No matter which soup diners select, they can expect toothsome noodles and a perfectly jammy egg. Nama also serves poke and izakaya small plates like agedashi tofu.

Hapa PDX Ramen

Originally started as a cart, Hapa is known for its combination of ramen, Hawaiian food, and Japanese whiskey. The restaurant features a thick and squiggly proprietary noodle recipe. Here, diners will find standbys like tonkotsu, shoyu, and miso, as well as the Hapa’s invention, the G-Special: a pork belly-based ramen broth topped with chunks of pork belly, as well as spicy sprouts and shiitakes.

Related Maps

Baka Umai

Heat-seekers, this is the spot to visit. Baka Umai’s unconventional bowls range from habanero tonkotsu to ghost pepper miso, with add-on pepper “mashes” to bring additional spice to any given bowl. The flavors here are intentionally and proudly loud, even in less chile-heavy bowls like the yuzu miso or lime shio.

Related Maps