Must-Try Ramen in Ikebukuro: The Ultimate Chicken Paitan Ramen at Tori no Ana

The King of Chicken Paitan: Broth So Thick Chopsticks Can Stand!

A 5-minute walk from Ikebukuro Station’s East Exit brings you to “Tori no Ana,” where an irresistible rich chicken aroma greets you. Its main draw is the signature white paitan ramen, nicknamed “Chicken Potage.” Famous for its broth—simmered for two days using whole chicken, bones, feet, wings, vegetables, and rice—it achieves an intense richness without being heavy or greasy. A potato and corn puree further concentrates the deep chicken umami and vegetable sweetness. The saltiness is perfectly balanced.

At “Tori no Ana,” the noodles are equally impressive. The medium-thick strands cling perfectly to the dense broth, offering a satisfying slurp. Toppings feature tender, flavorful chicken chashu, green onions, menma (bamboo shoots), and a distinctive chicken mince. Added halfway through, the mince provides a delightful textural contrast, preventing palate fatigue. The soft-boiled seasoned egg boasts a creamy, runny yolk that melts into the broth, adding another layer of richness. Pro Tip: Order a side of rice (mugimeshi) to soak up the remaining soup, enjoying every last drop like a savory porridge.