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A bowl of ramen topped with pork chashu, nori, and a jammy soft-boiled egg.
Yuzu shio ramen at Afuri’s Slabtown location.
Molly J. Smith/Eater Portland

Where to Find Soul-Soothing Ramen in Portland and Beyond

The best ramen bowls in the Portland area, from traditional tonkotsu to yuzu miso

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Yuzu shio ramen at Afuri’s Slabtown location.
| Molly J. Smith/Eater Portland

Though this bountiful, steaming bowl of Japanese comfort food can be traced back to the first ramen shop in 1910, it’s currently seeing remarkable growth all over the US, as ramen shops (called ramen-yas) continue to sprout up nationwide.

Portland, itself already home to a sizeable number of Japanese restaurants, now has an ever-expanding array of ramen shops, adding to the already extensive selection of noodle soups available here. The city’s soft water, drawn from the Bull Run Watershed, forms the blank canvas for local ramen chefs to create wonderfully complex shoyus, shios, tonkotsus, and so on, while the local weather is especially soup-friendly for six months or more each year.

In the essential bowls listed below, you’ll find bouncy noodles swimming in luxurious, silky broth, garnished with briny seaweed, tender pork belly, pink-swirled fish cakes, and perfectly soft boiled and jammy ajitama eggs. For more Japanese favorites, check out this map.

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.

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Ninja Ramen

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This strip mall ramen-ya in downtown Hillsboro, sandwiched between a Subway and a neighborhood watering hole, is the sort of hidden gem that ramen fiends love to talk about. Dimly lit by chochins with J-pop videos blasting on the TV, Ninja Ramen offers the usual suspects: tonkotsu, miso, and vegetarian broths. The standout bowl here might well be the tantanmen, with its silky broth, crispy bits of seasoned ground pork, and nutty nuances. All bowls here are also arrive as combos with sides or donburi.

Ramen is shown in a dark bowl with eggs, ground pork, and bean sprouts sitting on top, along with a long wooden spoon.
Tantanmen at Ninja Ramen.
Ron Scott/Eater Portland

Koku Ramen & Bites

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Koku brings the contemporary Korean-Japanese restaurant model to Beaverton, and it brings along with it some solid bowls of ramen. The bowls here — such as the mala tonkotsu, its midweight broth blotted by chile oil — stand on their own just fine; however, quirky accompaniments like “cocktail sacks,” fruity and floral adult Capri-suns, along with the beautiful modern wooden décor, ultimately contribute considerably to Koku’s lure.

Ramen is shown in a black bowl on a light wooden table with a sake bottle and glass placed behind it
Ramen at Koku.
Ron Scott/Eater Portland

Kizuki Ramen & Izakaya

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This upscale, Japan-based ramen franchise now has two locations in the Portland Metro, and it hosts a sizeable ramen menu, including tsukumen dipping ramen, vegetarian shiitake broth, or the extra-creamy garlic tonkotsu shoyu. The shop offers add-ons from more than a dozen additional toppings, or noodle refills for those in it for the carbs. Kizuki also brings in seasonal bowls throughout the year, making revisits worthwhile.

A white bowl of ramen is shown against a dark background. In the bowl are yu choy, chashu pork, and ajitama (ramen egg).
Gekikara at Kizuki.
Ron Scott/ Eater Portland

This small, unmarked family-run izakaya is also hidden in a Beaverton strip mall, across the street from the Fred Meyer at Beaverton Town Square. The kakuni ramen, made of tonkotsu broth and straight noodles, is the most popular, but the shoyu and curry ramens are also worthwhile endeavors. There aren’t many meat-free options here, but pescatarians will have better luck with Yuzu’s selection of seafood dishes.

Ramen is shown in a black bowl with pickled ginger and green onions floating on top of the broth.
Kakuni Ramen at Yuzu.
Ron Scott/Eater Portland

Mugen Noodle Bar

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Tigard’s best ramen bar 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 vegetarian ramen made with Oregon hazelnuts. The move here is decidedly the curry ramen, which combines the tori paitan with red curry paste, finished with shimeji mushrooms, corn, and crispy egg noodles. Seating can be limited, so small parties would be the best strategy to avoid a lengthy wait time.

A white bowl of ramen is shown against a light brown wooden table with fried noodles and a whole egg resting on top.
Curry Ramen at Mugen.
Ron Scott/Eater Portland

Twozone Chicken

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This trendy and bright South Korean chain boasts more than 200 locations back on home soil. Now it has a location on either side of the Willamette to add to its portfolio. Come for the big, crispy chicken wings and Korean-style corn dogs, and stay for the ramen. The bowls here are bold and distinctive — the ox bone ramen is a ramen-ified Korean seolleongtang, and the hangover cure ramen packs a capsaicin punch and is teeming with shrimp, mussels, and squid.

A bowl of ramen is shown on a wooden table, containing noodles and seafood, along with sliced jalapenos.
Hangover Cure Ramen.
Ron Scott/Eater Portland

Ramen Ryoma

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Ramen Ryoma had already accrued a loyal pack of devotees over its time in Beaverton, but the new(ish), 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.

Menjiro

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Overlooking the marina on the Columbia River from its stilted perch, Menjiro is an alluringly cozy ramen-ya and the ideal place to hide out from the cold and drizzle of the cold months. This spot has all the charm of a quaint mom-and-pop ramen shop, and the move here is the kobe beef ramen: Made with either the tonkotsu or shoyu broth, the bowl comes with a house-made beef patty incorporating a hard-to-pin-down seasoning blend and diced onion. It’s hard to find something like it anywhere else.

A bowl of ramen is shown against a dark wooden background. On top of the broth sits a large, broken ground beef patty.
Kobe Beef Ramen at Menjiro.
Ron Scott/Eater Portland

Kayo's Ramen Bar

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Osaka expat Kayoko Kaye runs this an airy ramen spot (which also features heated and covered outdoor seating) where the star of the show is the mala, a bowl infused with tongue tingling Sichuan peppercorns and dried chili peppers. Nearly all the entrees are also available in vegan form, and Kayo’s offers no-carb or low-carb noodle options that use julienned and blanched zucchini and daikon radish. The creamy tantanmen is another beloved stalwart.

A large white bowl is shown with broth, pepper mash, and multiple pieces of spinach on top.
Tantanmen at Kayo’s Ramen Bar.
Ron Scott/Eater Portland

Wu-Rons

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This 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.

A bowl of Wu-Rons ramen comes topped with four thick slices of chashu, scallions, a boiled egg, and sesame seeds.
Ramen at Wu-Ron’s.
Brooke Jackson-Glidden/EPDX

Kinboshi Ramen

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Mayumi Hijikata’s Kinboshi Ramen —formerly Marukin— is a popular counter-service restaurant in the same building as Nong’s Khao Man Gai on Southeast Ankeny that specializes in velvety Hakata-style tonkotsu broth and delectable ramen toppings. It has also expanded its offerings to include vegan options made with soy milk that are equally rich and flavorful. But what sets Kinboshi apart are its sides, particularly the sticky tebasaki chicken wings, with aromas of ginger and garlic.

A black ramen bowl is shown with oily red broth, an egg, menma, nori, and chashu pork.
Red Miso Ramen at Kinboshi.
Ron Scott/Eater Portland

Afuri Izakaya

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This super fashionable Tokyo outpost — with its industrial chic Southeast location, quick-service sister restaurant in Southwest Portland, ramen lab in Slabtown, and Beaverton ramen and dumpling outpost — 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. Seasonal specials often please, be it a Valentine’s Day tori paitan with chicken chashu or a clam-laden asari shoyu.

A blue bowl of ramen is shown against a monochrome wood grain background along with a small side dish containing chashu pork and ajitama.
Ramen with additional chashu and ajitama on the side at Afuri.
Ron Scott/Eater Portland

Nama Ramen

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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, miso, spicy miso, and vegetarian. No matter which soup diners select, they can expect toothsome noodles and a beautifully jammy egg. Nama also serves poke and izakaya small plates like agedashi tofu.

Hapa PDX Ramen

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Hapa, which began as a food cart, has established itself as a brick-and-mortar with its distinct blend of ramen, Hawaiian cuisine, and Japanese whiskey. The restaurant prides itself on its distinctive proprietary noodle recipe, featuring thick and wavy noodles that stand up well to it broth. The menu offers classic ramen options such as tonkotsu, shoyu, and miso, alongside Hapa’s original creation, the G-Special: a rich pork belly-based broth with succulent chunks of pork belly, complemented by spicy sprouts and shiitake mushrooms.

Baka Umai

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Spice lovers, this one’s for you. Baka Umai specializes in big, blazing bowls ranging from habanero tonkotsu to Carolina reaper miso, with add-on pepper “mashes” to bring additional spice to any given bowl. Baka Umai’s commitment to improving and fine-tuning every aspect of the process moves its offerings forward year after year, and those improvements and tweaks are noticeable even in non-spicy bowls like the yuzu miso or lime shio. Baka Umai also makes three different kinds of noodles in house, and often runs specials, such as the beef noodle soup pictured, a ramen spin on the classic Taiwanese dish niu rou mian.

A full, dark colored ramen bowl is shown, including noodles, tomatoes, yu choy, green onion, beef, and cilantro.
Niu Rou Mian at Baka Umai.
Ron Scott/Eater Portland

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Ninja Ramen

This strip mall ramen-ya in downtown Hillsboro, sandwiched between a Subway and a neighborhood watering hole, is the sort of hidden gem that ramen fiends love to talk about. Dimly lit by chochins with J-pop videos blasting on the TV, Ninja Ramen offers the usual suspects: tonkotsu, miso, and vegetarian broths. The standout bowl here might well be the tantanmen, with its silky broth, crispy bits of seasoned ground pork, and nutty nuances. All bowls here are also arrive as combos with sides or donburi.

Ramen is shown in a dark bowl with eggs, ground pork, and bean sprouts sitting on top, along with a long wooden spoon.
Tantanmen at Ninja Ramen.
Ron Scott/Eater Portland

Koku Ramen & Bites

Koku brings the contemporary Korean-Japanese restaurant model to Beaverton, and it brings along with it some solid bowls of ramen. The bowls here — such as the mala tonkotsu, its midweight broth blotted by chile oil — stand on their own just fine; however, quirky accompaniments like “cocktail sacks,” fruity and floral adult Capri-suns, along with the beautiful modern wooden décor, ultimately contribute considerably to Koku’s lure.

Ramen is shown in a black bowl on a light wooden table with a sake bottle and glass placed behind it
Ramen at Koku.
Ron Scott/Eater Portland

Kizuki Ramen & Izakaya

This upscale, Japan-based ramen franchise now has two locations in the Portland Metro, and it hosts a sizeable ramen menu, including tsukumen dipping ramen, vegetarian shiitake broth, or the extra-creamy garlic tonkotsu shoyu. The shop offers add-ons from more than a dozen additional toppings, or noodle refills for those in it for the carbs. Kizuki also brings in seasonal bowls throughout the year, making revisits worthwhile.

A white bowl of ramen is shown against a dark background. In the bowl are yu choy, chashu pork, and ajitama (ramen egg).
Gekikara at Kizuki.
Ron Scott/ Eater Portland

Yuzu

This small, unmarked family-run izakaya is also hidden in a Beaverton strip mall, across the street from the Fred Meyer at Beaverton Town Square. The kakuni ramen, made of tonkotsu broth and straight noodles, is the most popular, but the shoyu and curry ramens are also worthwhile endeavors. There aren’t many meat-free options here, but pescatarians will have better luck with Yuzu’s selection of seafood dishes.

Ramen is shown in a black bowl with pickled ginger and green onions floating on top of the broth.
Kakuni Ramen at Yuzu.
Ron Scott/Eater Portland

Mugen Noodle Bar

Tigard’s best ramen bar 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 vegetarian ramen made with Oregon hazelnuts. The move here is decidedly the curry ramen, which combines the tori paitan with red curry paste, finished with shimeji mushrooms, corn, and crispy egg noodles. Seating can be limited, so small parties would be the best strategy to avoid a lengthy wait time.

A white bowl of ramen is shown against a light brown wooden table with fried noodles and a whole egg resting on top.
Curry Ramen at Mugen.
Ron Scott/Eater Portland

Twozone Chicken

This trendy and bright South Korean chain boasts more than 200 locations back on home soil. Now it has a location on either side of the Willamette to add to its portfolio. Come for the big, crispy chicken wings and Korean-style corn dogs, and stay for the ramen. The bowls here are bold and distinctive — the ox bone ramen is a ramen-ified Korean seolleongtang, and the hangover cure ramen packs a capsaicin punch and is teeming with shrimp, mussels, and squid.

A bowl of ramen is shown on a wooden table, containing noodles and seafood, along with sliced jalapenos.
Hangover Cure Ramen.
Ron Scott/Eater Portland

Ramen Ryoma

Ramen Ryoma had already accrued a loyal pack of devotees over its time in Beaverton, but the new(ish), 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.

Menjiro

Overlooking the marina on the Columbia River from its stilted perch, Menjiro is an alluringly cozy ramen-ya and the ideal place to hide out from the cold and drizzle of the cold months. This spot has all the charm of a quaint mom-and-pop ramen shop, and the move here is the kobe beef ramen: Made with either the tonkotsu or shoyu broth, the bowl comes with a house-made beef patty incorporating a hard-to-pin-down seasoning blend and diced onion. It’s hard to find something like it anywhere else.

A bowl of ramen is shown against a dark wooden background. On top of the broth sits a large, broken ground beef patty.
Kobe Beef Ramen at Menjiro.
Ron Scott/Eater Portland

Kayo's Ramen Bar

Osaka expat Kayoko Kaye runs this an airy ramen spot (which also features heated and covered outdoor seating) where the star of the show is the mala, a bowl infused with tongue tingling Sichuan peppercorns and dried chili peppers. Nearly all the entrees are also available in vegan form, and Kayo’s offers no-carb or low-carb noodle options that use julienned and blanched zucchini and daikon radish. The creamy tantanmen is another beloved stalwart.

A large white bowl is shown with broth, pepper mash, and multiple pieces of spinach on top.
Tantanmen at Kayo’s Ramen Bar.
Ron Scott/Eater Portland

Wu-Rons

This 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.

A bowl of Wu-Rons ramen comes topped with four thick slices of chashu, scallions, a boiled egg, and sesame seeds.
Ramen at Wu-Ron’s.
Brooke Jackson-Glidden/EPDX

Kinboshi Ramen

Mayumi Hijikata’s Kinboshi Ramen —formerly Marukin— is a popular counter-service restaurant in the same building as Nong’s Khao Man Gai on Southeast Ankeny that specializes in velvety Hakata-style tonkotsu broth and delectable ramen toppings. It has also expanded its offerings to include vegan options made with soy milk that are equally rich and flavorful. But what sets Kinboshi apart are its sides, particularly the sticky tebasaki chicken wings, with aromas of ginger and garlic.

A black ramen bowl is shown with oily red broth, an egg, menma, nori, and chashu pork.
Red Miso Ramen at Kinboshi.
Ron Scott/Eater 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 ramen and dumpling outpost — 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. Seasonal specials often please, be it a Valentine’s Day tori paitan with chicken chashu or a clam-laden asari shoyu.

A blue bowl of ramen is shown against a monochrome wood grain background along with a small side dish containing chashu pork and ajitama.
Ramen with additional chashu and ajitama on the side at Afuri.
Ron Scott/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, miso, spicy miso, and vegetarian. No matter which soup diners select, they can expect toothsome noodles and a beautifully jammy egg. Nama also serves poke and izakaya small plates like agedashi tofu.

Hapa PDX Ramen

Hapa, which began as a food cart, has established itself as a brick-and-mortar with its distinct blend of ramen, Hawaiian cuisine, and Japanese whiskey. The restaurant prides itself on its distinctive proprietary noodle recipe, featuring thick and wavy noodles that stand up well to it broth. The menu offers classic ramen options such as tonkotsu, shoyu, and miso, alongside Hapa’s original creation, the G-Special: a rich pork belly-based broth with succulent chunks of pork belly, complemented by spicy sprouts and shiitake mushrooms.

Baka Umai

Spice lovers, this one’s for you. Baka Umai specializes in big, blazing bowls ranging from habanero tonkotsu to Carolina reaper miso, with add-on pepper “mashes” to bring additional spice to any given bowl. Baka Umai’s commitment to improving and fine-tuning every aspect of the process moves its offerings forward year after year, and those improvements and tweaks are noticeable even in non-spicy bowls like the yuzu miso or lime shio. Baka Umai also makes three different kinds of noodles in house, and often runs specials, such as the beef noodle soup pictured, a ramen spin on the classic Taiwanese dish niu rou mian.

A full, dark colored ramen bowl is shown, including noodles, tomatoes, yu choy, green onion, beef, and cilantro.
Niu Rou Mian at Baka Umai.
Ron Scott/Eater Portland

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