Having done his time at Yoshimuraya, the Mt Olympus of ie-kei ramen, the chef behind Tetsuya broke out on his own in May 2025, determined to shine the light of orthodox Yokohama-style tonkotsu ramen on Ichigaya and beyond.
Tetsuya’s standard bowl (from ¥960) is just about the closest approximation of a Yoshimuraya experience you can get in Tokyo; not as rich as at many ie-kei competitors, and exhibiting excellent command of the style’s constituent parts: pork bones, chicken stock and shoyu tare.
As you’d expect from any self-respecting ie-kei joint, there’s a plentiful selection of optional seasonings, including the obligatory garlic, ginger and doubanjiang. Their smoked pork thigh char siu deserves special mention, too – as does the soundtrack, a comprehensive survey of dance king Tetsuya Komuro’s ouevre.