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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/EPDX

Where to Find Knockout Ramen in Portland and Beyond

Bowls that all ramen-loving Portlanders must try

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Nagahama ramen at Wu-Rons in Southeast Portland.
| Brooke Jackson-Glidden/EPDX

Ramen has always been a difficult dish to offer to-go — the noodles and various components are often very delicate and will sometimes turn to mush after a car ride home steeping in hot broth. However, COVID-19 has left shops without much of a choice but to adapt, coming up with more effective methods of transport for the quintessential Japanese dish. Some places have separated ingredients into a million containers, while other places like Kinboshi Ramen have ordered special ramen to-go boxes. And now that indoor and outdoor dining are back on the table, many shops have returned to their roots, ladling piping-hot soup into bowls to be eaten quickly onsite. All of these shops have figured out a way to nail the intricate dish, whether customers are eating those hot bowls of tonkotsu at a ramen bar or shoyu chintan at their kitchen counter.

The map below focuses on Portland-area ramen available for takeout, delivery, or onsite dining. Per usual, this map is organized geographically, not ranked.

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. The latest CDC guidance is here; find a COVID-19 vaccination site here. As usual, this map is organized geographically, not ranked.

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Note: Restaurants on this map are listed geographically.

Ninja Ramen

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Located right next to the airport in Hillsboro, Ninja Ramen is Hillsboro’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’ Yelp account. Ninja Ramen carries a wide range of ramens, 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. Ninja Ramen is currently open for takeout, delivery, and dine-in.

Koku Ramen & Bites

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A new-ish Beaverton ramen shop, Koku’s 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. Order online for takeout or visit for onsite dining.

Kizuki Ramen & Izakaya

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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. Kizuki is currently offering takeout, delivery, and dine-in.

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

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. Yuzu is open for takeout and onsite dining.

Kakuni ramen at Yuzu
Nick Woo/EPDX

Mugen Noodle Bar

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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. Mugen is open for takeout and delivery, as well as onsite dining.

Ramen Ippo

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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. Ramen Ippo shares seating space with the rest of the carts in the pod and is open for takeout or onsite dining.

Ramen Ryoma

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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. It’s open for onsite dining and takeout, with online ordering available.

Kayo's Ramen Bar

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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. Kayo’s is currently open for takeout and onsite dining, indoors or out.

TanTan ramen at Kayo’s Ramen Bar
Nick Woo/EPDX

Wu-Rons

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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. It’s open for indoor dining and takeout.

Mirakutei

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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, white miso broth with roasted pork, scrambled eggs, and Thai chilies, is also exceptional. Mirakutei is currently offering takeout and delivery, as well as onsite service both indoors and outdoors.

Tonkotsu ramen at Mirakutei
Nick Woo/EPDX

Kinboshi Ramen

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Counter-service style Kinboshi Ramen — formerly Marukin — has reopened its restaurant in a light-filled corner of Southeast Ankeny, with takeout, delivery, and onsite dining. Kinboshi 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 new Nagoya-style wings, which are a rare find.

Afuri Izakaya

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This super fashionable Tokyo outpost — with its industrial chic SE location, quick-service sister restaurant in SW Portland, 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. Afuri offers takeout, onsite dining, and delivery from all three locations.

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

Hapa PDX Ramen

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Hapa on 39th and Gladstone has reopened, offering both takeout and dine-in options. Hapa is known for its combination of ramen, Hawaiian food, and Japanese whiskey; originally started as a cart, Hapa’s ramen is meant to be durable for long car rides home, with a thick and squiggly proprietary noodle recipe. Here, diners will find standbys like tonkotsu, shoyu, and miso, as well as the restaurant’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

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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. Baka Umai is open for onsite dining and takeout.

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Ninja Ramen

Located right next to the airport in Hillsboro, Ninja Ramen is Hillsboro’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’ Yelp account. Ninja Ramen carries a wide range of ramens, 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. Ninja Ramen is currently open for takeout, delivery, and dine-in.

Koku Ramen & Bites

A new-ish Beaverton ramen shop, Koku’s 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. Order online for takeout or visit for onsite dining.

Kizuki Ramen & Izakaya

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

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. Kizuki is currently offering takeout, delivery, and dine-in.

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

Yuzu

Kakuni ramen at Yuzu
Nick Woo/EPDX

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. Yuzu is open for takeout and onsite dining.

Kakuni ramen at Yuzu
Nick Woo/EPDX

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. Mugen is open for takeout and delivery, as well as onsite dining.

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. Ramen Ippo shares seating space with the rest of the carts in the pod and is open for takeout or onsite dining.

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. It’s open for onsite dining and takeout, with online ordering available.

Kayo's Ramen Bar

TanTan ramen at Kayo’s Ramen Bar
Nick Woo/EPDX

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. Kayo’s is currently open for takeout and onsite dining, indoors or out.

TanTan ramen at Kayo’s Ramen Bar
Nick Woo/EPDX

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. It’s open for indoor dining and takeout.

Mirakutei

Tonkotsu ramen at Mirakutei
Nick Woo/EPDX

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, white miso broth with roasted pork, scrambled eggs, and Thai chilies, is also exceptional. Mirakutei is currently offering takeout and delivery, as well as onsite service both indoors and outdoors.

Tonkotsu ramen at Mirakutei
Nick Woo/EPDX

Kinboshi Ramen

Counter-service style Kinboshi Ramen — formerly Marukin — has reopened its restaurant in a light-filled corner of Southeast Ankeny, with takeout, delivery, and onsite dining. Kinboshi 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 new Nagoya-style wings, which are a rare find.

Afuri Izakaya

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

This super fashionable Tokyo outpost — with its industrial chic SE location, quick-service sister restaurant in SW Portland, 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. Afuri offers takeout, onsite dining, and delivery from all three locations.

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

Hapa PDX Ramen

Hapa on 39th and Gladstone has reopened, offering both takeout and dine-in options. Hapa is known for its combination of ramen, Hawaiian food, and Japanese whiskey; originally started as a cart, Hapa’s ramen is meant to be durable for long car rides home, with a thick and squiggly proprietary noodle recipe. Here, diners will find standbys like tonkotsu, shoyu, and miso, as well as the restaurant’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

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. Baka Umai is open for onsite dining and takeout.

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