Ramen Jiro, affectionately known as “Jiro,” is a legendary ramen shop founded in 1968. Its signature dish is a hearty bowl of tonkotsu shoyu (pork bone soy sauce) ramen featuring incredibly thick noodles, a mountain of bean sprouts and cabbage, and thick, fatty slices of chashu pork. There are over 40 locations across Japan, primarily “direct” branches, and each has its own unique flavor and rules. Jiro is famous for its distinct “call” system, which can seem daunting to newcomers, but with the right knowledge, you can enjoy the experience. Rules vary by location, so it’s best to check the official social media or websites like Tabelog beforehand. Here is a general guide for first-timers.
Basic Ordering Process
Jiro operates on a meal ticket system, with orders placed verbally using a special “call.” Lines can be long, often exceeding an hour during peak times. The seating is typically at a counter, and people of all genders and appetites are welcome.
- Before Entering: Buy Your Meal Ticket While in Line. At many locations (e.g., Hachioji Yaho Street), you must buy your meal ticket from the vending machine before you get in line. At others (e.g., Mita Honten), you buy it after entering. Always check the signs outside the shop for specific instructions.The “Ramen Sho” (Small Ramen) is the recommended starting point for beginners. It’s priced around ¥800-920 (prices vary by location) and contains roughly 300g of noodles, which is about the size of a “large” bowl at other ramen shops. You can also get “Ramen Dai” (Large Ramen) for about ¥1,000. Meal tickets are often color-coded (e.g., blue for small, yellow for large).After you have your ticket, get in line. Be sure to follow the shop’s specific rules, such as forming a single-file line and no smoking.
- Seating and the “Call” (Ordering): When it’s your turn, take a seat at the counter and place your meal ticket on the counter for the staff. At some shops, this is the time to tell the staff if you want a smaller noodle portion (e.g., “Men hanbun de,” meaning “half noodles”).Just before your ramen is served (about 5-10 minutes after sitting down), the staff member will ask, “Ninniku iremasu ka?” (“Would you like to add garlic?”). This is your cue to make your “call” and specify your free toppings.To make your call, simply state the toppings you want in a clear, concise manner. For example, “Yasai mashi, ninniku.” A good starting point for a beginner is just to say “Hai” (“Yes”), which gives you garlic and a standard portion of all other toppings.Example Call:
- “Yasai sukuname, ninniku nashi, abura nashi, karame.”
- This means: Less vegetables, no garlic, no pork fat, and a normal flavor (no extra saltiness).
- “Yasai sukuname, ninniku nashi, abura nashi, karame.”
- Receiving and Eating Your Ramen: Once your ramen is served, start eating immediately. The unspoken rule at many shops is to finish your bowl within 20-30 minutes to keep the line moving. The proper way to eat it is to mix the noodles and vegetables together.You’ll find chopsticks and napkins on the counter. Note that some shops don’t provide a ladle, and you’re expected to drink the soup directly from the bowl.Add-ons and Extras:
- You can order sides like rice (¥200) or half-rice (¥100) by purchasing a meal ticket or adding it to your call.
- Once you’ve finished your meal, place your bowl on the counter tray and leave. If you can’t finish it, it’s polite to say “Gochisousama deshita” (“Thank you for the meal”) and indicate that you’re done.
Topping Types and Recommendations
Jiro’s toppings are simple and are what give the ramen its distinctive character. The basic bowl comes with a mountain of vegetables and two slices of pork. Other paid toppings like a raw egg (¥150) or cheese (¥100) are available at select locations.
You can adjust the quantity of your free toppings using specific terms:
- Sukuname: Less
- Futsuu: Standard
- Mashi: A bit more
- Mashimashi: Double the amount
Recommendations for First-Timers: Start with “Ramen Sho” and a simple call of “yasai sukuname” (less vegetables) and “ninniku nashi” (no garlic) for a more manageable portion.
| Topping Name | Description | Price | Recommendation |
| Yasai (Vegetables) | A heap of bean sprouts and cabbage. | Free | Essential for a complete Jiro experience. Order “sukuname”to make it easier to eat. |
| Ninniku (Garlic) | Finely minced raw garlic. | Free | Adds a powerful punch of flavor. Request it on a separate plate if you want to add it a little at a time. |
| Abura (Pork Fat) | Soft pork back fat. | Free | For those who love a rich, greasy texture. Request “mashi”or “mashimashi” for an extra rich bowl. |
| Karame (Salty) | An extra shot of the soy sauce tare. | Free | Adjusts the saltiness of the soup. Most beginners should stick with the standard flavor. |
| Buta (Pork) | Thick slices of braised pork. | Included (extra slices for ~¥200) | A signature part of the Jiro experience. Order an extra slice if you love pork. |
| Nama Tamago (Raw Egg) | A raw egg. | ~¥150 (select locations) | Adds a creamy texture to the soup. |
Important Tips
- Rules (Unspoken Etiquette): Do not make your “call” until the staff member asks for it. Do not shout, and avoid taking photos until your ramen is served.
- Don’t Linger: Be mindful of the line and eat your ramen efficiently.
- Varying Rules: Keep in mind that rules and flavors can differ between locations.
- Good for Beginners: Consider visiting a location known for a milder atmosphere, like Yokohama Kannai or Senju Ohashi.
