MARUFUKU

Ogikubo Ramen For the Ages
[updated March 2020]

Established in 1951, Marufuku Chuka Soba is one of the true Ogikubo ramen originators, opening only 2 years after the famous Harukiya in the same area, making the area just north of Ogikubo Station the top place in Tokyo for historical soy-sauce based ramen. If you want to avoid the long lines at Harukiya or try a different take on Ogikubo style, Marufuku is a great choice.

Ramen at Marufuku is original Ogikubo style (which became “Tokyo style”), meaning it is plain soy sauce based, a very delicate flavor in comparison to the thicker pork bone tonkotsu style typical of Kyushu, Japan. The present owner of Marufuku, who is the founder’s son, uses almost exactly the same recipe as his father, so you know it is the authentic Ogikubo style. Still now a lot of customers come from far away to eat the ramen which reminds them of the “good-old days”, and the shop is kept quite busy.

The most popular ramen here is Tamago Soba or Egg Ramen (830 yen, 98o yen for a large bowl). It has a slice of chashu roasted pork, and a hard-boiled egg. The soup looks thick, but it isn’t so salty. Different from other Ogikubo ramen shops that use sardine or chicken flavors combined with the soy sauce base, Marufuku adds pork bone and chicken bone flavor, making it taste a little sweet, and addictive! The history, original taste, and good service keep customers coming back for more.

Marufuku Chuka Soba also has a location in Nishi-Ogikubo.

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