The first Ramen Jiro Mita Honten opened in the 1970s and established a unique ramen style: a rich tonkotsu-based broth, massive portions of extra-thick noodles, mountains of bean sprouts and cabbage, and free toppings like garlic, pork back fat (abura), and extra seasoning (karame).
Today, there are 44 Jiro shops nationwide. More than just a ramen restaurant, Jiro has become known as an addictive, one-of-a-kind eating experience.
Regular customers are called “Jirorians”, and ordering has become a culture of its own, with chants like “mashi” and “mashi mashi” (meaning “more” and “extra more”) shouted like spells.
Queues are inevitable, but word of mouth has spread its fame across Japan. It’s arguably the ramen shop with the most passionate fans in the country.
My First Jiro Experience
I still remember the shock of my first Jiro more than 20 years ago. It was the dead of winter, and I stood shivering in a long line outside.
When the bowl finally came, the sheer visual impact stunned me. But what truly shocked me was the flavor.
So damn delicious!
Despite its heavy, almost intimidating appearance, the taste was beyond expectations. The rich tonkotsu broth combined with raw chopped garlic and pork fat created a flavor unlike anything I’d had before.
The second half of the bowl turned into a battle with my stomach, but when I finished, I was filled with both satisfaction and accomplishment. It felt less like “eating” and more like experiencing an event. No wonder people get addicted.
Why You Rarely See Foreigners at Jiro
As amazing as Jiro is, you don’t often see foreigners there. And it’s understandable—Jiro can be intimidating even for Japanese people.
Most shops don’t cater to non-Japanese speakers, ordering is confusing, and some branches enforce strict rules. But if you want to try, here’s a guide to surviving your first Jiro.
How to Eat at Ramen Jiro
Get in Line
Every Jiro has a line. Bring something to pass the time, and if it’s summer, prepare for the heat.
Buy a Ramen Ticket
There are several systems depending on the shop:
Buy a ticket right when you enter.
Buy first, then line up.
Line up, then buy when instructed by staff.
Some shops have instructions posted outside (in Japanese). If unsure, watch the people in front of you.
Most machines take only cash, and many do not accept 10,000 yen bills, so have 1,000 yen notes ready.
Basic menu options:
Ramen (Regular)
Ramen (Regular) + Pork
Ramen (Large)
Ramen (Large) + Pork
Even a “regular” bowl already contains two slices of pork. The “+ Pork” option comes with 4–5 slices. Size-wise:
Regular = more than double a typical ramen
Large = more than triple
No shops have English menus, so rely on pictures.
Prices may differ from the current ones.
Price : Ramen Jiro Mita Main Store (Tokyo)
Regular Ramen: ¥700 / $4.73
Ramen with Pork: ¥850 / $5.75
Ramen with Double Pork: ¥950 / $6.42
Large Ramen: ¥700 (extra noodles free) / $4.73
Large Ramen with Pork: ¥900 / $6.05
Large Ramen with Double Pork: ¥1,000 / $6.72
Converted to USD at the exchange rate at the time of posting*
For this portion size and incredible taste, the price is unbelievably low!
Choose Your Noodle Portion
This is where Jiro gets tricky.
Even after buying a ticket, you can later adjust the portion of noodles—usually when handing over your ticket, or when staff check while you’re waiting.
Options:
Sukuname = “a little less” (still about the size of a large regular ramen)
Hanbun = “half” (roughly the size of a normal ramen elsewhere)
Say it like this when staff ask:
“Men, Sukuname-de” (less noodles, please)
“Men, Hanbun-de” (half noodles, please)
If you miss this timing, you won’t be able to make changes later!
If you normally get full from a regular ramen bowl, go with half. I’m over 40 now and can only manage half myself.
Call Your Free Toppings
Here comes the most nerve-wracking part.
Right before your ramen is served, staff will ask: “Ninniku iremasu ka?” (Do you want garlic?)
Here is where you call out your free toppings
Yasai (vegetables: bean sprouts and cabbage)
Ninniku (chopped raw garlic – highly recommended!)
Abura (pork back fat – delicious with vegetables)
Karame (extra seasoning – for stronger flavor)
For example, if you want vegetables and garlic: “Yasai, Ninniku.”
If you want nothing added: “Sonomama-de” (as it is).
Adjusting Topping Amounts
Add “Mashi” to increase the portion.
“Ninniku Mashi” = extra garlic
“Ninniku Mashi Mashi” = a mountain of garlic
Add “Sukuname” for just a little.
Example: “Ninniku Mashi, Yasai Sukuname-de” = lots of garlic, a little extra veggies.
Regular Size: No Toppings / Large Size: Extra Vegetables, Garlic, Pork back fat “Mashi” (Image for reference)
Recommended Settings for First-Timers
Ticket: Regular
Noodle portion: Sukuname (a little less)
Toppings: Yasai, Ninniku
Garlic is a must—it’s not real Jiro without it! Even “less noodles” is still a huge portion, so come hungry.
Do not order Large unless you are truly confident. Leaving leftovers is a major offense—you may get scolded by staff. Always order only what you can finish!
Dig In!
Image for reference
Every Jirorian has their own style of eating, but you’ll almost always start by tackling the mountain of bean sprouts on top. After that, eat however you like—it’s all about survival and enjoyment.
The Real Jiro?
Jiro-style Ramen
One thing to keep in mind is that because of Jiro’s massive popularity, there are many similar imitations out there. These shops are commonly called “Jiro-kei” (Jiro-style) or “Jiro-inspired” ramen. They serve ramen modeled after Jiro, often with their own unique twists.
Some even proudly advertise themselves as Jiro-kei. That alone shows how Jiro has established itself as a solid ramen genre, just like miso ramen or tonkotsu ramen.
Of course, these Jiro-kei shops can be delicious and capture some of the Jiro essence—but at the end of the day, they are still “Jiro-style,” not the real Jiro.
Jiro Manners
No leftovers (It’s okay to leave the soup.)
Don’t talk loudly or make noise with friends.
No photos or videos (some shops allow ramen-only photos)
Leave immediately after finishing (others are waiting)
Final thoughts
When you come to Japan, I strongly recommend challenging yourself with Ramen Jiro. It’s not just food—it’s an unforgettable experience.
