Restaurant in Tokyo, Japan
Budget Michelin ramen worth planning around.
IRUCA TOKYO holds a 2024 Michelin Bib Gourmand for ramen that combines clam, spiny lobster, chicken, and beef broths with flourishes like porcini-truffle paste and yuzu butter — serious ingredient ambition at the ¥ price tier. Rated 4.0 across 1,351 Google reviews, it is one of Roppongi's most disproportionately rewarding meals for the spend. Worth planning around, not just stumbling into.
IRUCA TOKYO earns its 2024 Michelin Bib Gourmand not by playing it safe with ramen conventions but by pushing the format further than most bowls in Roppongi dare to go. Clam, spiny lobster, free-range chicken, and beef combine into a soup with genuine depth, and the porcini-and-truffle paste variant of soy-sauce ramen is the kind of flourish that makes this a special-occasion stop rather than a quick lunch. At the ¥ price tier, it is one of the most disproportionately rewarding bowls in Tokyo for the spend. Book it for a solo counter seat, a date with appetite for something more considered than a standard tonkotsu, or any occasion where you want a Michelin-recognised meal without a four-figure bill.
Seats at IRUCA TOKYO are the constraint you need to plan around. The kitchen operates at a scale where bowls are made with real intention, not mass production, and that means the room fills. If you are visiting Roppongi with a ramen stop in mind, this is not a walk-in-whenever situation, particularly if you have a specific bowl in mind. Arriving early or checking reservation availability in advance is the sensible approach, and given the Bib Gourmand recognition it now carries, demand has only grown since the 2024 listing.
The flavour architecture here is what separates IRUCA TOKYO from the volume of ramen options in the city. The broth draws on multiple protein sources — clam for minerality, spiny lobster for sweetness and marine depth, free-range chicken for body, and beef for weight — combined in a way that produces something more layered than any single-base bowl. Paste made from porcini mushrooms and truffles can be added to the soy-sauce ramen, shifting the bowl from clean umami to something earthier and more complex mid-meal. The salt ramen takes a different direction: yuzu-flavoured butter introduced into the broth creates a creamy, citrus-lifted finish that is unusual in Tokyo's ramen scene without being gimmicky.
The name comes from the Japanese word for dolphin, chosen as a symbol of peace and a message of friendship across oceans. That framing is worth knowing because it explains the internationalist approach to the menu: ingredients and combinations here are not governed by what is traditional but by what produces the leading bowl. That is an editorial decision that shows up clearly in the food.
IRUCA TOKYO sits in Roppongi at 4 Chome-12-12, Minato City, putting it within reach of Roppongi's gallery district, hotels, and the broader Minato nightlife zone. For travellers already in that part of Tokyo, slotting this in as a lunch or dinner , or even a late-night bowl after a gallery visit , is logistically direct. If you are building a broader Tokyo itinerary around food, our full Tokyo restaurants guide covers the city's leading across every category, and our full Tokyo hotels guide can help if you are still planning where to base yourself.
Within Tokyo's Michelin Bib Gourmand ramen tier, IRUCA competes against serious kitchens. Chukasoba Ginza Hachigou and Chukasoba KOTETSU are both worth knowing in this category; IRUCA's differentiator is the ingredient ambition , the lobster and truffle elements are not standard in the Bib ramen field. Afuri is a useful reference for yuzu-inflected salt ramen, but operates at much higher volume and without the same ingredient specificity. Fuunji is the comparison for sheer intensity of tsukemen broth; IRUCA is more refined in flavour, if slightly less forceful. Chuogo Hanten Mita covers a different register entirely, so the overlap is minimal.
If you are travelling across Japan and building a serious dining list, the regional context matters: HAJIME in Osaka, Gion Sasaki in Kyoto, and akordu in Nara sit at a very different price point and format, but for a multi-city trip that includes a Tokyo ramen anchor at the ¥ tier, IRUCA is the bowl to plan around. For ramen comparisons outside Japan, Akahoshi Ramen in Chicago and Afuri Ramen in Portland represent the US's most serious attempts at the format , neither matches the ingredient depth IRUCA brings at this price tier.
Google reviewers rate IRUCA TOKYO at 4.0 across 1,351 reviews, which at this volume is a reliable signal of consistent execution rather than outlier enthusiasm. The Michelin Bib Gourmand is the stronger credential: it confirms the kitchen is delivering quality at a price the inspectors considered disproportionately good value. For Tokyo, where ramen quality is genuinely competitive, that combination of volume and recognition puts IRUCA in a short list of bowls worth a deliberate visit rather than a convenient stop.
For more on Tokyo's food, drink, and stay options: our full Tokyo bars guide, our full Tokyo wineries guide, and our full Tokyo experiences guide cover the city across every category. If you are also planning stops in Fukuoka or Yokohama, Goh in Fukuoka and 1000 in Yokohama are worth your attention, and 6 in Okinawa is a standout if your itinerary stretches south.
Location: 4 Chome-12-12 Roppongi, Minato City, Tokyo 106-0032 Price: ¥ (budget-tier; one of Tokyo's most affordable Michelin-recognised bowls) Reservations: Booking in advance is advisable given Bib Gourmand recognition and limited seat count; walk-ins possible but not guaranteed Booking difficulty: Easy Dress: No formal dress code; casual is standard for the format Awards: Michelin Bib Gourmand 2024 Google Rating: 4.0 (1,351 reviews)
Go in knowing the format: this is a chef-driven ramen counter in Roppongi with Michelin Bib Gourmand recognition, which means the quality floor is high but the price stays at ¥. First-timers should pay attention to the broth variants , the multi-base soup combining clam, spiny lobster, chicken, and beef is the kitchen's signature approach, and the porcini-truffle paste in the soy-sauce ramen is the addition most worth trying. Compared to higher-volume ramen chains, IRUCA operates with more intention per bowl, so treat it as a considered meal rather than a quick stop. Arriving before peak lunch or dinner hours reduces wait risk.
The menu as described relies heavily on multi-protein broths , clam, lobster, chicken, and beef all appear in the base soup , which makes strict vegetarian or vegan accommodation unlikely without significant menu redesign. Shellfish and seafood are core to the flavour profile. No phone or website is currently listed in our database, so confirming specific dietary needs in advance is difficult through official channels. If dietary restrictions are a concern, contacting the restaurant directly before visiting is the practical route, and having a Japanese-speaking contact help with that enquiry will make it more efficient.
No seat count is confirmed in our data, but ramen counters of this style in Tokyo typically run small, often between 8 and 20 seats. Groups larger than four will want to check availability before arriving together. At the ¥ price tier, IRUCA is an accessible group option financially, but the format is better suited to pairs or small groups than large parties. For larger groups planning a Tokyo dining occasion, venues with private rooms , such as RyuGin at the kaiseki tier , give more flexibility, but that comes at a significantly higher price point.
Yes, and it is one of the better solo dining options in this part of Tokyo. Counter-format ramen is naturally suited to solo diners: you get a clear view of the kitchen, there is no awkwardness around table sizing, and the meal moves at your pace. At ¥, the spend is low-risk for a solo visit. The Michelin Bib Gourmand recognition makes it a worthwhile solo stop for anyone treating Tokyo's food scene seriously , you get a credentialed bowl without the reservation complexity of higher-tier restaurants. Solo diners should still aim to arrive early or check timing, as the limited seats fill regardless of party size.
Based on the Michelin inspector notes: the soy-sauce ramen with porcini mushroom and truffle paste is the signature deviation from standard ramen conventions and worth ordering if you want to understand what makes this kitchen distinct. The salt ramen with yuzu butter is the cleaner, more fragrant option and a good choice if you prefer lighter broths. The multi-source broth , combining clam, spiny lobster, free-range chicken, and beef , runs through both variants, so the depth of the soup is consistent. Specific current menu items and pricing are not confirmed in our database; treat inspector descriptions as a guide to the kitchen's direction rather than a guaranteed current menu.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| IRUCA TOKYO | Ramen | The chef displays his originality in each bowl as he pursues a unique interpretation of ramen. Broths of clam, spiny lobster, free-range chicken and beef combine to create a soup of satisfying depth. Paste of porcini mushrooms and truffles switches up the flavour of soy-sauce ramen. Salt ramen is infused with yuzu flavoured butter to impart a creamy fragrance. ‘Iruca’ comes from the Japanese for ‘dolphin’, a symbol of peace and a message of friendship to spread across the oceans.; Michelin Bib Gourmand (2024) | Easy | — |
| Harutaka | Sushi | Michelin 3 Star, World's 50 Best | Unknown | — |
| L'Effervescence | French | Michelin 3 Star, World's 50 Best | Unknown | — |
| RyuGin | Kaiseki, Japanese | Michelin 3 Star, World's 50 Best | Unknown | — |
| HOMMAGE | Innovtive French, French | Michelin 2 Star, World's 50 Best | Unknown | — |
| Crony | Innovative, French | Michelin 2 Star, World's 50 Best | Unknown | — |
Comparing your options in Tokyo for this tier.
Go in knowing this is a small-format kitchen in Roppongi where bowls are built with real intention — clam, spiny lobster, free-range chicken and beef broths combined for depth, with porcini and truffle paste available to shift the flavour profile of the soy-sauce ramen. It holds a 2024 Michelin Bib Gourmand, meaning the kitchen delivers cooking the Guide considers worth a detour at a price that won't strain a budget. Hours and reservation policy are not publicly listed, so arriving early or checking current booking channels before you go is the practical move.
The menu is built around multi-component broths — clam, spiny lobster, chicken and beef — so strict pescatarian, vegetarian or shellfish-free diners will find the options limited by design. Dietary accommodation details are not documented in available venue data, so check the venue's official channels before visiting if restrictions are a factor. For ramen with more flexible formats, venues like T's TanTan at Tokyo Station offer plant-based alternatives.
IRUCA TOKYO operates at small-kitchen scale, which typically means limited capacity and no private dining provision. Groups larger than four should verify seating availability before showing up, as the format favours individual diners and small parties. For larger groups looking for a Michelin-level Tokyo dining event, a full-service restaurant like RyuGin will be a more practical fit.
Yes — counter-style ramen shops at this scale are among the most natural formats for solo dining in Tokyo, and a ¥ price point means there's no pressure to commit to a multi-course spend. The 2024 Bib Gourmand recognition makes it a high-value solo stop in Roppongi, a neighbourhood where solo-friendly budget eating can otherwise be harder to find.
The soy-sauce ramen with porcini and truffle paste is the bowl that signals the kitchen's ambition most clearly, shifting a familiar format into unexpected territory. The salt ramen with yuzu-flavoured butter is the lighter call, with a creamy, fragrant finish. Both are built on the same multi-component base broth, so either choice reflects the chef's approach — picking one depends on whether you want depth or brightness leading the bowl.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
