Our Story
A bowl that carries our family name
Ramen Marukichi began as a 12-seat counter in Tokyo. Today we simmer the same marrow-rich broth for 18 hours, layer it with fragrant tare, and finish with handcrafted noodles made fresh every morning.
Every bowl is guided by omotenashi—anticipating what you need before you ask. From the first sip to the last slurp, we keep it honest, warm, and unmistakably Marukichi.
Broth, no shortcuts
18-hour pork & chicken stock, clarified and finished with kombu.
Noodles on-site
Alkaline water mix for perfect chew; rested and cut daily.