It’s no surprise that wintertime sees our ramen cravings intensify. This comforting Japanese noodle soup comes in a variety of forms, although every iteration is built on some kind of painstakingly-made and flavoursome broth and topped with a selection of different meats and vegetables. From tonkotsu to paitan, every bowl is full of soul and is the ideal meal to slurp back over the chilly season.
In Auckland, we’re thankfully spoilt for choice when it comes to excellent ramen restaurants, which, in turn, means choosing where to dine can be a delicious struggle. Luckily, we’ve conjured up a list of our favourite spots and the best bowls on offer to make life a little easier for you.
Super Ramen
at Commercial Bay’s Kome
A cosy spot with an ever-loyal following, Kome delivers comforting Japanese fare in troves. The Super Ramen is exactly that — super in both name and stature. A generous, deeply satisfying bowl, it arrives laden with rich tonkotsu broth, tender chashu pork, a jammy egg, and springy noodles that soak up every last drop. It’s big, bold, and built for those who like their ramen with extra everything.
Shio Ramen
from Den Ramen Bar
For something lighter but no less flavour-packed, Den Ramen Bar’s Shio Ramen is an essential order. Its clear, delicate broth begins with a slow-cooked chicken and snapper head base, layered with a complex salt tare made using white soy, mirin, kombu, dried shiitake and a blend of salts. Thin noodles retain just the right amount of chew, while medium-rare pork scotch chashu, slow-braised bamboo shoots and spring onion bring substance without overwhelming the broth. A final drop of chicken fat lends richness to what is otherwise an impressively clean, precise bowl.
Akamaru Shinaji
from Ippudo
There’s nearly always a queue to wait for a table at Ippudo, but trust us, it’s worth the wait. Since opening in Westfield Newmarket, the ramen joint has been a popular highlight of the centre’s food offering. Ippudo is a worldwide chain, but that doesn’t stop its ramen from being top-notch; the menu allows diners to choose the hardness of their noodles, and the sides are also worth ordering. The akamaru shinaji ramen is particularly delicious, as the tonkotsu broth is enhanced with special blended miso paste and fragrant garlic oil, adding depth and richness when mixed in. Adding a flavoured egg is a must.
Cobra Kai Super Mega Ramen
Ponsonby Central’s Chop Chop Noodle House is a certified crowd favourite. On its refined list of signature ramen bowls, the cobra kai is front and centre. Filled to the brim with pulled pork shoulder, pork belly, bacon, kimchi, various veggies, a jammy boiled egg and a flourish of fried chicken for good measure, only hearty appetites need attempt this hunger-busting bowl. Vegetarians will also be pleased with the miso ramen, which sees kombu smoked butter and smoked eggplant impart an irresistible umami flavour.
Tonkotsu Shoyu Ramen
from Tanpopo Ramen
A mainstay of the city’s ramen scene for over three decades, Tanpopo on Anzac Ave remains a go-to for those craving soul-deep comfort. The standout? Their Tonkotsu Shoyu Ramen. The broth is a rich, velvety fusion of pork and soy, simmered to umami-packed perfection, with slices of tender BBQ pork layered on top. Noodles soak up the savoury base, while bamboo shoots and crisp dried seaweed bring contrast and crunch. You can keep it classic, or lean into the genius of optional add-ons.
Paitan
from Katsu Bay
While tori paitan, a creamy chicken broth-based ramen, isn’t quite as well-known as tonkotsu worldwide, Katau Bay (previously Zool Zool) is far ahead of the trends. This paitan is truly something special. Consisting of a rich chicken broth reduction, mixed with chicken breast, bamboo shoots, spinach, spring onion, egg, and nori, this bowl will have you feeling full, happy and content.
Tan-Tan Ramen
from Ramen Takara
When Ramen Takara first opened up in Browns Bay, people were crossing bridges to satisfy their ramen cravings. Luckily, Ramen Takara has now been operating for several years on Ponsonby Road, and both joints are as great as each other. The go-to bowl at Ramen Takara seems to be the Chinese sichuan dandan noodle and Japanese ramen hybrid, the tan-tan ramen. The broth is thickened and enriched with pork mince yet each spoonful is as enjoyable as the one before from the added spice acting like a constant palate refresher. The bowl also consists of a vegetable stir-fry, bok choy and shredded leek which soaks up all the flavours of the salty and spicy soup.
Oh My Hot!! Tonkotsu Chashu Ramen
from Daruma
With a CBD outpost in Commercial Bay (as well as other branches peppered throughout Auckland), Daruma is worth a visit for its spicy tonkotsu chashu ramen. Tender slices of chashu, or braised pork, are combined with a nitamago (soft boiled) egg, rocket and nori seaweed, all topped with hot chilli oil. With a spice level ranging from ‘medium’ to ‘extra hot’, it’s the perfect thing to blast away any winter sniffles.
Shoyu Ramen
from Sneaky Snacky
Perhaps best known for its obscenely decadent doughnut burgers, some may be surprised to hear K’Road’s Sneaky Snacky does a great bowl of ramen, too. In a departure from ramen’s usual cloudy, creamy pork-based broth, Sneaky Snacky’s shoyu ramen boasts clear chicken broth with a satisfying umami flavour that will see it devoured to the very last drop. Topped with pork charshu (or grilled chicken) alongside all your favourite ramen accoutrements, this dish is not to be missed.
R1 Ajisen Ramen
from Ajisen Ramen
Japanese ramen chain Ajisen Ramen showcases its Kumamoto roots in Newmarket, and whether you’re local or not, the ramens are a must. The star here is the R1 Ajisen Ramen, a bowl that embodies the brand’s signature style. This dish features a rich pork-based broth, complemented by house-made noodles, tender chashu pork, a perfectly cooked tamago egg, scallions, and kikurage mushrooms. It’s a harmonious blend of flavours that truly hits the spot come winter.
