In the bustling culinary landscape of Israel, a surprising contender has emerged, captivating palates and sparking a fervent following: ramen. Once a humble street food in Japan, costing mere dollars, it has transformed into the trendiest dish of Winter 2025 in Israel, commanding prices of 60-80 NIS and often much more. This isn’t merely a transplant; it’s a fascinating adaptation, a dish that takes inspiration from its Japanese origins but boldly carves its own identity within the vibrant Israeli food scene. Forget the traditional Japanese slurping etiquette or the sheer volume consumed daily in Tokyo; here, ramen is a phenomenon, a canvas for local innovation that resonates deeply with our community’s adventurous spirit.
In Japan, ramen is akin to how we might view hummus – a quick, on-the-go meal, albeit with a Japanese precision that defines even the most casual dining. Its variations are boundless, a testament to regional diversity and individual creativity. There’s no single “classic” ramen; it can be clear or cloudy, intensely flavorful or delicately balanced, creamy or light, dark or bright. Ingredients are added and removed with artistic freedom. Yet, at its heart, three pillars define it: a rich, hours-long simmered broth, a potent seasoning mixture known as tare, and the eponymous ramen noodles. Let’s delve into these foundational elements before embarking on our tasting journey.
The Broth. The soul of ramen lies in its broth, a universe of flavors far richer and more diverse than one might imagine. Each broth is a labor of love, often simmered for 12 to 18 hours, sometimes even longer, extracting every ounce of essence. Beyond the well-known Tonkotsu (thick pork broth), Shoyu (soy sauce-based), Miso (fermented soybean paste-based), and Shio (clear salt-based), Israel’s ramen scene introduces us to unique interpretations. Consider the delicate Chintan, a clear chicken broth infused with root vegetables and kombu seaweed; the opulent Kamo, a rich duck broth; or the Dashi-Yam, a fish and seafood symphony combining bonito flakes and kombu seaweed for a subtle, umami-rich base that whispers of the ocean.
Dean Shoshani’s Ramen | Photo: Lin Levy, mako Food
The Tare. This concentrated seasoning mixture is the flavor anchor of ramen, typically a masterful blend of savory ingredients like soy sauce, mirin (sweet rice wine), sake, and miso paste. Common tare types include the traditional Shoyu-based, the deeper and richer Miso-based, and the subtle Shio-based, which allows the broth’s inherent flavors to shine. The tare is a critical balancing act; too much can overwhelm with saltiness, while too little leaves the soup flat and uninspired. Its precise application is what elevates a good broth to an unforgettable ramen experience.
The Noodles. Far from mere pasta, ramen noodles are the backbone of a perfect bowl. Unlike the delicate, earthy buckwheat soba, ramen noodles are crafted from wheat flour with the crucial addition of kansui (alkaline water). This gives them their signature yellowish hue, their delightful elasticity, and that coveted springy texture. Crucially, kansui also enables them to absorb the broth’s complex flavors without becoming soggy. Like their broth and tare counterparts, noodles come in a dazzling array of types, thicknesses, and shapes—from slender and straight to robust and curly—each meticulously chosen to complement its specific ramen style and broth.
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Our Quest for Israel’s Best Ramen#
Even in Israel, a land far removed from ramen’s birthplace, we discovered a remarkable spectrum of ramen styles: delicate and bold, thick and clear, adorned with shrimp, beef, or fish cakes. The broths themselves ranged from fish and beef to pork and chicken, with some local innovations incorporating coconut milk, root vegetable broth, or cream for added richness. Indeed, across all the establishments we visited, no two ramens were alike, and even within the same restaurant, distinct variations abounded. To navigate this delicious diversity, we adopted a simple yet effective strategy: at each location, we ordered the “signature ramen”—the dish the waiter confidently recommended as their most popular. Our focus remained strictly on Japanese restaurants, though we’ve included a section at the end for other notable ramen purveyors, including home-based delivery options.
Asian Club Ramen in Kadima | Photo: Daria Kuzmina, Public Relations
Mententen Ramen | Photo: Daniel Rom
Our mission was clear: to find a ramen that would not only delight a first-time diner but also honor the authentic Japanese characteristics of the original. We sought a harmonious balance between the broth’s richness and creaminess and the toppings’ abundance and variety. The texture and taste of the noodles were paramount, as was the overall “heaviness” of the dish—that elusive quality that makes you crave more without feeling overwhelmed.
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In our estimation—and we acknowledge this deviates from strict Japanese standards, a point we emphasize—the ultimate ramen possesses a nuanced complexity and richness, delivered in a balanced and pleasing manner. It features exceptional, flavorful toppings, and its egg is not merely soft-boiled but perfectly marinated and cooked, with a yolk that remains delightfully soft and runny. Ultimately, our journey uncovered some truly excellent ramen dishes, some remarkably unique, and a few less successful. Yet, each bowl was a world unto itself, a surprising and captivating culinary creature from another realm.
Oban Koban Ramen | Photo: Lin Levy, mako Food
Ramen Rankings: A Culinary Expedition#
12th Place: Hokkaido Ramen, Oban Koban – A Departure from Tradition#
Oban Koban, a Japanese restaurant established in 2014, predates Israel’s ramen craze. With seven ramen options (67-78 NIS) and a Red Hot Chili Peppers soundtrack on a Friday afternoon, we opted for the Hokkaido Ramen (78 NIS) as recommended. This dish, featuring fish broth, coconut milk, and cream (the latter two unmentioned on the menu), proved to be a significant deviation. The fish broth and miso flavors were absent, overshadowed by a broken, boiled cream and coconut milk that veered closer to Tom Yum. Large, dry pork fillet slices, thin noodles, a semi-soft egg, shiitake, green onion, and spinach completed the bowl, notably missing the advertised sprouts. This was, regrettably, our least favorite ramen, taking us furthest from its Japanese roots.
Oban Koban. HaArba’a 16, Tel Aviv. Not Kosher
Ramen at Ramen Talpiot | Photo: Lin Levy, mako Food
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11th Place: Beef Ramen at Ramen Talpiot, Haifa – A Hearty Soup, Not Quite Ramen#
Ramen Talpiot, a small Haifa eatery opened last summer in the bustling Talpiot market, offers three ramen choices: beef, chicken, and vegan (72-77 NIS). Following the counter employee’s recommendation, we sampled the popular beef ramen. What arrived was a generous bowl of flavorful beef broth, well-salted, with shredded beef, zucchini, coarsely chopped green onion, a nearly hard-boiled egg, and—most notably—instant noodles, visibly added from a package. While a very pleasant meat soup, it lacked the distinct characteristics of true ramen.
Ramen Talpiot. Sirkin 28, Haifa. Not Kosher
The only Kosher ramen on the list - Onami Hilton | Photo: Lin Levy, mako Food
10th Place: Ramen with Sea Bass Yakitori at Onami Kosher, Tel Aviv – Richness Overload#
Onami Kosher offers a single, priciest ramen option: Sakana Ramen (118 NIS) with long-cooked fish broth, sea bass yakitori, ramen noodles, a semi-soft egg, and bok choy. The large, juicy fish skewer was a highlight. However, the broth, reminiscent of crab bisque in texture and aroma, was excessively heavy, cloudy, and almost white—attributed by the waitress to reduced root vegetable broth. Large pools of chili and green onion oil added aromatic depth but also an overwhelming richness and fattiness.
Onami. Hilton Hotel, HaYarkon 205, Tel Aviv. Kosher
The Japanese Ramen from Emek Hefer | Photo: Lin Levy, mako Food
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9th Place: Beef Ramen at The Japanese, Mishmar HaSharon Junction – Minimalist Elegance#
The Japanese, a relatively new Japanese chef fast-food spot in Emek Hefer, specializes in ramen with beef broth simmered for hours (62 NIS), a recipe learned in Osaka. Their beef ramen was the most minimalist we encountered: a very dark, almost black, clear broth, perfectly balanced in richness and profoundly deep in flavor. It featured plump, yellowish noodles, a whole egg, a large slice of roasted kohlrabi, green onion, and thin slices of smoked brisket. This ramen, balanced and uncluttered, would likely appeal to first-time ramen eaters. While tasty, it was less memorable than others on our list.
The Japanese. Sharonit Complex, Mishmar HaSharon Junction on Road 4. Not Kosher
Okasan Ramen from Carmel Market | Photo: Lin Levy, mako Food
8th Place: Chicken Ramen at Okasan, Tel Aviv – A Taste of Home#
Manami Ono’s Okasan offers the most homely, clear, and vegetable-rich ramen we tasted. Her Japanese cafe serves two child-friendly versions: chicken and soy-based broth or vegetable-based broth, making it the most affordable ramen on our list (60 NIS). Served in a generously filled disposable bowl, the broth was remarkably clear and fat-free, with clean, delicate flavors reminiscent of a Jewish mother’s homemade chicken soup. Toppings included lettuce, carrots, seaweed, cabbage, “boiled chicken” slices, a marinated egg, and ramen noodles. Seasoned sesame oil with chili was served alongside. This dish is a steaming plate of comforting love, enjoyed at the bar amidst the vibrant chaos of Carmel Market.
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Kamado Ramen | Photo: Lin Levy, mako Food
6th Place: Classic Ramen at Kamado Kitchen, Pardes Hanna – A Zen Culinary Escape#
Kamado Kitchen, nestled in Pardes Hanna’s Artists’ Stables complex, exudes a chill, Far Eastern vibe. Their menu boasts five ramen versions (58-66 NIS for soup, 4-15 NIS for toppings), all served in deep, satisfying bowls. Options include classic Kamado with soy-based tare or root/Himalayan salt-based tare, and a gluten-free option. Toppings like broccoli, chard, mizuna, seaweed, tofu crumble, cabbage, and extra noodles are available. We tried the classic Kamado (66 NIS) with fish broth, soy-based tare, ginger, and coconut cream, accompanied by ramen noodles, a melt-in-your-mouth fish cake, a perfectly marinated soft egg, chard, shiitake, green onion, and nori. With added chili sesame oil, garlic paste, and ramen sauce, it tasted remarkably similar to miso soup. Kamado’s ramen was delicious and rich, the coconut milk adding a creamy texture, creating an excellent, harmonious dish.
Kamado Kitchen. Artists’ Stables Complex, Pardes Hanna. Not Kosher
Dirty Ramen at 2SR | Photo: David Rozen, Public Relations
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5th Place: Dirty Ramen at 2SR, Tel Aviv – A Bold, Modern Twist#
2SR, an Asian (not exclusively Japanese) restaurant, introduced us to the burgeoning trend of “dirty ramen,” a modern, daring take on the traditional. This unique and affordable (64 NIS) Chinese-Korean ramen, based on beef broth, garlic, shiitake, and cabbage, was a revelation. Spicy, clear, and slightly oily, it featured abundant sweet potato noodles and crispy shallots that delivered a delightful kick with every slurp. Tender, slow-cooked beef pieces, generous shiitake mushrooms, and chili oil elevated the experience. For those who’ve explored Tel Aviv’s ramen scene and seek something truly distinctive, 2SR’s dirty ramen is an unmissable, sophisticated adventure.
2SR. Rambam 16, Tel Aviv
Mententen Ramen | Photo: Lin Levy, mako Food
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4th Place: Tan Tan Ramen at Mententen, Tel Aviv – An Intense, Authentic Experience#
Mententen, a successful Tel Aviv izakaya, offers an authentic Japanese ambiance, professional service, and a skilled team. With Japanese music and decor, it’s easy to forget you’re in Tel Aviv. Their menu features seven ramen types, including Tori Ramen (chicken broth), Agedashi Tofu Ramen, Kara Ramen (Japanese curry broth), and Tongara Ramen (pork broth), plus two cold options for summer. We sampled the bestseller, the Tan Tan Ramen (70 NIS, pork version), a spicy, intensely flavored ramen with a rich broth that lingered for hours. Its satisfying fattiness, delicious slow-cooked ground meat, springy noodles, bamboo shoots, green onion, soft egg, red Japanese bean paste, chili, and tahini created a powerful, bold, and less balanced dish—ideal for seasoned ramen enthusiasts. Mententen delivers an impressive, flawlessly executed ramen in a truly special setting.
Mententen. Nahalat Binyamin 57, Tel Aviv. Not Kosher
Wat Sang Ramen | Photo: Lin Levy, mako Food
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3rd Place: Chicken Ramen at Wat Sang, Tel Aviv – The Epitome of Balance#
Wat Sang’s Tori Paitan chicken ramen, available with jumbo tempura shrimp (76 NIS), proved to be the most balanced ramen we tasted. With the waitress’s guidance, adding sansho pepper, togarashi, and chili oil transformed it into a perfect symphony where no single flavor dominated. The broth’s delicate texture was neither heavy nor overly oily, and the noodles—flexible, thin, and perfectly cooked—surpassed others. This wonderfully understated and effortless ramen, coupled with a pleasant atmosphere and excellent service, truly stood out.
Wat Sang. HaRakevet 12, Tel Aviv. Not Kosher
Koko Neko Ramen | Photo: Lin Levy, mako Food
2nd Place: Pork Ramen at Koko Neko, Tel Aviv – A Delightful Florentin Gem#
Koko Neko, a new Florentin spot, boasts a fantastic atmosphere and a concise Japanese menu featuring three ramens: tofu, chicken thigh, or pork (68-72 NIS). We savored their Tonkotsu ramen (72 NIS) with crispy chashu pork, handmade noodles, bamboo shoots, a marinated soft-boiled egg, bok choy, sprouts, green onion, cabbage, and seaweed. Opting for mild spice, we found it impossible to stop eating, even after feeling full. Its pleasant texture, delightful thickness, and toppings offered a new, delicious experience with every bite. Koko Neko’s ramen is relatively delicate yet deep and complex, with tasty, flexible noodles, juicy meat, and refreshing bok choy, cabbage, and sprouts. A supremely enjoyable ramen, served at the perfect temperature for immediate indulgence.
Koko Neko. Florentin 5, Tel Aviv. Not Kosher
The Tastiest Ramen in Israel - WABI | Photo: Lin Levy, mako Food
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And in 1st Place: Tori Chashu Ramen at WABI, Tel Aviv – The Ramen University#
Dean Shoshani, the “professor of ramen affairs,” has transformed his home-based operation into WABI, a permanent restaurant and true “university of ramen.” An employee patiently guides newcomers through the menu, explaining the nuances between salt tare (delicate) and soy tare (bolder) options, allowing for personalized ramen creations. From five menu options (60-65 NIS), we chose the Tori Chashu ramen (65 NIS) with a thick, soy-based chicken broth. It featured Shoshani’s on-site handmade ramen noodles (with egg for elasticity), a perfectly marinated egg with a runny yolk, bok choy, soy-marinated chicken thigh, green onion, and nori. Shoshani himself meticulously arranges each dish, ensuring perfect noodle swirl and ingredient placement. WABI’s ramen was the most delicious and successful we tried—creamy, moderately oily, clear, deeply flavorful, and rich in ingredients, exactly as one imagines a perfect ramen. Shoshani adds tare to the bowl’s bottom and crushed garlic to the broth. With sesame, chili oil, and his special kombu seaweed oil, it was simply perfect. WABI is spacious, relatively affordable, self-service, and embodies an authentic yet modern Tel Avivian Japanese eatery. Only music is missing for absolute perfection.
WABI. De Figotto 23 corner Yehuda HaLevi, Tel Aviv. Not Kosher
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More Ramen Dishes Worth Knowing#
Homemade Ramens for Delivery#
Tom Tom Ramen by Tom Shamir is the oldest and most popular of all homemade ramens, available for delivery across various areas in Israel, not just Tel Aviv. Uri Foigel (Hato Ramen) also prepares highly praised ramens from his home, accessible via his WhatsApp group. Sagi Dadush, known as Downtown Ramen, crafts ramen in Tel Aviv’s Shapira neighborhood.
Pop-ups: Fleeting Delights#
The current ramen craze has spawned numerous pop-ups, likely to conclude with winter’s end. Discover ramen pop-ups at Chef Or Ginzburg’s Kichukai in the Flea Market, Fifi’s (Tuesdays and Wednesdays in Levinsky Market), and Kampai in Be’er Sheva. Jerusalem’s Asian February features beef broth ramen with picanha at Black Iron, and Ramen Studio hosts a pop-up twice weekly. Kibbutz Moran’s Yamaji Ramen pops up every Sunday, Tal Domoza serves ramen Sundays at Pizza Halalit in Haifa’s Talpiot Market, and Asaf Chetrit has a ramen pop-up at Rumiya in Carmel Market. At the non-kosher Onami on HaArba’a Street in Tel Aviv, Chef Roee Sofer’s ramen pop-up continues until late February.
The Most Expensive Ramen in Israel - ZO | Photo: Kaliger Communications, Public Relations
Ramens in Asian Restaurants: Beyond the Japanese Niche#
To savor ramen, a journey to a dedicated Japanese restaurant or a Tel Aviv queue isn’t always necessary. Many Asian restaurants now feature ramen, allowing you to enjoy it alongside Pad Thai, bao buns, and spring rolls. Explore kosher options at Nini Hachi and Ze Sushi, or within the Kisso group’s establishments (Kisso, Nishi, Notch, Nylon, Anzu). Find ramen at Naya in Kiryat Anavim, Super HaMizrach in Jerusalem, Ruthie Broudo’s Herzl 16, the Mina Tomey chain, and the new Asian Club from Asian Deli’s creators. Even the new, much-discussed ZO in Tel Aviv offers Israel’s priciest ramen (129 NIS), featuring dashi broth, soba noodles, sea fish wontons, fried rice paper-wrapped tiger shrimp, and leeks.