CNN Travel

"If you could only visit one of the thousands of ramen-ya in Tokyo, Harukiya in Ogikubo should be it."

Krista Simmons

"Any self-respecting noodle freak will find himself slurping down bowls of ramen while in Japan, and when in Tokyo, it’s essential to try the regional specialty, made from medium-thick, wavy noodles in a shoyu (soy) broth that’s fortified with dashi."

Brian MacDuckston

"The broth is what you came for anyways. Savor it, and now you can say you've been eaten at the birthplace of Tokyo ramen."

Time Out Tokyo

"Harukiya’s chuka soba is the quintessential version of the dish, and the flavour hasn't changed since the shop first opened – or at least, that's what the old timers will tell you."

Gabriel Bloch

"Shows era nostalgia but this is not a museum — a proper bowl of Tokyo ramen the way they used to make them."

Suginami Tokyo

"The true Ogikubo flavor comes from the masterfully-prepared soy-sauce flavored “kaeshi” and the “niboshi” dried sardine broth."

Adele Wong

"Well, it was very flavorful without being overwhelmingly thick or salty, I could taste the – I guess that’s balanced. Like you could keep going and not get sick of it. Their noodles lived up to the hype and the texture was firm and elastic."