Authentic Ramen
in San Francisco.

Sasala Dining's Financial District outpost delivers the brand's signature dashi ramen and izakaya sides to SF's downtown business corridor, open seven days a week.

Dashi-forward ramen from Sasala Dining's Masao Kuribara, whose family's Japanese noodle tradition dates to 1885 — served fresh daily in the heart of SF's Japantown.

The Marina neighborhood location of Sasala Dining's Hinodeya brand, serving the full lineup of Japanese-heritage dashi ramen and bar offerings on Steiner Street.

Sasala Dining's late-night Union Square outpost serves Hinodeya's celebrated dashi ramen daily, staying open until 3:30 AM on weekends — a rare find in the city.

Global ramen icon Ippudo — founded by Shigemi Kawahara in Fukuoka in 1985 — serves its signature Hakata tonkotsu in a sleek Yerba Buena Lane setting, with daily happy-hour specials.

A San Francisco Theater District staple since the early 2000s, Katana-Ya serves Japanese chef Yoshiaki Noto's satisfying tonkotsu ramen and sushi late into the night, every night of the week.

Hakata-style tonkotsu ramen from Japanese operator EK Food Services, served daily inside SF's Japan Center with a rich, milky broth built over 20 hours.

The SF outpost of Kobe-based Toridoll Holdings' global Marugame Udon chain, offering fresh-rolled sanuki udon with tempura and seasonal toppings at Stonestown Galleria.

Tokyo ramen master Tomoharu Shono's only US location, serving creative tori paitan and vegan tantanmen in the Lower Nob Hill neighborhood since 2016.

Hayes Valley's izakaya-ramen hybrid from Tokyo's AP Company Japan, serving rich chicken paitan broth and sophisticated Japanese small plates steps from the SF Civic Center.

Ramen Nagi brought Tokyo-style tonkotsu ramen to Palo Alto in 2018 as the brand's first US location. The fully customizable bowl — select spice level, noodle firmness, oil, and toppings — has built a devoted following and earned Michelin Guide recognition.

SF's sole dedicated fresh-soba counter, where Yokohama-born Shuichi Nihira and Osaka-born Yoshihiro Shinoda hand-cut every bowl of cold zaru soba and hot kake soba to order from house-milled buckwheat.

EK Food Services' Japantown udon specialist, making thick handmade udon noodles fresh every day inside the Japan Center's West Building — with creative sauces from salmon cream to tempura.

Kajiken introduced the Bay Area to abura soba — Nagoya's signature brothless ramen — when its San Mateo outpost opened in February 2023. The brand, founded in Japan in 2010, earned a Michelin Guide 2025 recognition for its handmade noodles tossed in a rich soy-tare oil with chashu and bamboo shoots.

Saiwaii Ramen has been a Japanese family-run neighborhood fixture on Irving Street in the Outer Sunset for over a decade, known for rich tonkotsu broth, spicy garlic miso ramen, and generous portions at honest prices. One of SF's most consistently satisfying everyday ramen destinations.