Mutekiya received the award for the top ranking restaurant in Toshima-ku (the Tokyo Metropolitan Area)
from the Restaurant Excellence Certification Division of TripAdvisor, the world’s largest travel website.
We received a 4.5 rating on TripAdvisor’s 5 point rating system where at least an average of more than 4 points
is required to be acknowledged. The standard for the selection is based upon a restaurant’s popularity ranking and the number of reviews.
We are extremely honored to have received high ratings from the customers who have visited Mutekiya. We humbly ask that your continued patronage to our restaurant.
The Staff of Mutekiya
“Mutekiya” was founded by and is the registered trademark of Ikebukuro Mutekiya.
Mutekiya in Shinjuku used to be a franchise, but is no longer related to us.
Please be advised that our ingredients, tastes, menus and services are all different.
Mutekiya was originally established under the shop name of Kanto Ramen in Ikeburo (The Tokyo Metropolitan Area) in 1994. In 1998, it was renamed Mutekiya, the name that it uses to this very day.
As a popular shop that has endless lines of customers, up to now, our shop has made an effort to create food that has exquisite flavors, without making any exceptions. This effort is reflected the process we take from selecting the ingredients for our food to point where we make our ramen.
I am extremely happy that in recent years our shop has become highly praised by customers from overseas as well.
Our entire staff will continue to improve their sensibilities (in terms of food) and hone their tongues with the same passion included in the name of our shop so that our shop will continued to be loved by our customers long into the future as well.
This is the most popular ramen noodles in Mutekiya that includes soft, thick-sliced roast pork and a soft-boiled egg that is preserved in soup.
This is the richest soup in Mutekiya that uses pork born and pork meat as ingredients. It is extremely popular with youth.
Popular ramen especially to Japanese people with mild flavor and much collagen inside.
Enjoy your fill of Mutekiya’s sliced roast pork, the specialty of the house.
Brown-crab paste-flavored Ramen with our pork and chicken soup and brown crab paste.
The soup is has a strong and delicious flavor, with just the right amount of spiciness.
Basic ramen. Add any toppings you like from the last page on the menu to make your own ramen.
Ramen with the fresh flavor of thinly-sliced Kyoto-Kujo onion and white onion
Ramen in rich-tasting, creamy, mildly-salty soup.
Soy sauce based sauce with rich flavor of meat
Soy sauce based sauce made of rich soup of moderate spiciness
Miso based sauce with three kinds of miso, including valuable Edo-Ama Miso and grain pepper
Enjoy no-soup noodles! Pour the sauce over all, and mingle noodles and ingredients together before eating them.
Muteki-ya is making ramen soup by using a large amount of quality pork bone,
carefully removing harshness, boiling down for long time, and filtering twice with an
ultra-fine mesh strainer after emulsification without sparing time and effort.
That’s why our soup becomes clear and tasty.With its sophisticated sweetness and flavor distinctive to the freshly cooked tonkoku (pork) without smell of meat, people love its characteristic pure and light but rich flavor.
The soup is made on site over the course of 16 hours, three times a day, and is always freshly made, making it a sweet smelling and absolutely delicious soup.
Mutekika doesn't use any factory made soup concentrates or extracts.
his is a homemade soup of 100% natural materials.
This store is the founding registered trademark store of MUTEKIYA. Please be aware that we have no relation with MUTEKIYA stores in Shinjuku, Beijing, Shanghai, Hong Kong, Taiwan or other locations.
Lemon flavored roast pork is topped on a bowl of rice.
Cabbage and roast pork sautéed with sugar and soy sauce are topped on a bowl of rice.
Roast pork and onion sautéed with sugar and soy sauce are topped on a bowl of rice.
Roast pork and green onion are topped on a bowl of rice.
Mix iwanori (rock laver) and rice together before you eat.
We wrap vegetables and pork minces with sticky dough and bake it. It is juicy and delicious.
We use the most delicious brand rice of Japan. (250g)
A small amount of cooked rice. (150g)
Asahi Super Dry (500ml)
A half-boiled egg soaked in broth.
High-quality raw egg, rich in nutritious elements.
We serve softly boiled pork, scorching it with a burner.
This is sauteed with cabbage and bean sprouts in light seasoning.
This is sliced deep-fried garlic.
We wash only slit white part of the long green onion with cold water.
This is long green onion that is directly transported from Kyoto every day.
This is bamboo shoot that is boiled with broth softly.
We harvest nanohana (or field mustard) before blooming and boil it, and then we serve soft top part of it.
This is sun-dried seaweed that stuck on rocks on the shore.
This is sun-dried seaweed that stuck on the net hung in the sea.