🍜 One sip of this broth, you’ll never forget Roppongi in Tokyo
🍜 Taste Type
Porcini Shoyu Ramen (Soy Sauce)
Yuzu Shio Ramen (Salt)
🍥 Ramen Style
Classic Ramen with Soup
🧾 Menu
There’s a ticket machine on the right side of the entrance stairs.
Buy your ticket there — the buttons have English labels written in small letters.
(A menu photo is provided while you’re waiting in line outside.)
🗺️ Google Map
📍 Location: Iruca Tokyo Roppongi
🚶 How to get here on Google Map
🏙️ Nearby Stations & Popular Sightseeing Spots
- Tokyo Midtown: 1–2 min on foot
- Roppongi Station: 3–5 min on foot
- Roppongi Hills: 5–7 min on foot
- The National Art Center: 5–7 min on foot
- Tokyo Tower: 7–10 min by taxi (25 min on foot)
💳 Payment Methods
Cashless payment is available (Visa, MasterCard, JCB, AMEX, UnionPay, Alipay, WeChat Pay, etc.)
⏰ Opening Hours
11:00 AM -08:00 PM
Closed : Monday
🍜 Ramen Notes
Iruca Tokyo is said to be one of the best ramen spots in the Roppongi area. Their two signature bowls — Porcini Shoyu (Soy Sauce) Ramen and Scallop Yuzu Shio (Salt) Ramen — are what everyone comes for, along with a few rice bowl options on the side.
The restaurant has been featured in several food guides, including the Michelin Guide, and it’s always packed with locals and travelers. Lines can be really long during lunch or weekends — sometimes up to two hours…. unfortunately, there’s no reservation system.
But if you come between 2:30 and 4:00 p.m. on weekdays, you’ll likely get in without waiting.
The soup here is amazing — rich blend of chicken, beef, shrimp, and shellfish that creates a deep, layered flavor. It’s truly a next-level soy sauce ramen. If you order the ultimate soy sauce version, you’ll get a small spoon of truffle paste on the side.
Please wait! Don’t mix it in right away!
Try the original broth and noodle first, then add the truffle later and enjoy how the flavor changes — it’s like having two bowls in one.
The ultimate soy sauce ramen also comes with chashu (roasted pork), duck and chicken slices, seasoned egg, shrimp and chicken meatballs, and Kyoto scallions — a perfect mix of textures and colors.
For the Scallop Yuzu Salt Ramen, a small spoon of yuzu-infused butter adds a light citrus note that melts beautifully into the soup. Try the broth first as same as Shoyu one, then mix in the butter for a richer, smoother taste.
Both bowls are incredibly satisfying and full of umami.
And please don’t forget, Truffle Egg Rice (TKG – Tamago Kake Gohan) — creamy, aromatic, and surprisingly addictive. Japanese eggs are super fresh and totally safe to eat raw, so dig in with confidence.
