The story
Ramen Shichisai is a no-frills, counter-seating spot in Hatchobori, Chuo City, that earns a solid four stars. This casual, local noodle bar operates without reservations, leaning into the no-nonsense charm that ramen lovers seek. Its unassuming storefront belies the serious craft inside.
YouTube creator "Cosa mangiamo oggi?" calls it "an incredible ramen spot" with handmade noodles and a choice of broths, adding that it delivered "one of the best ramen experiences we've ever had." The menu features a standout Tsukemen and a classic Shoyu Ramen. For a focused, counter-side bowl in Tokyo, this is a strong contender.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise Ramen Shichisai’s tsukemen as the standout dish, with a deeply savory broth and chewy noodles. The overall vibe is one of quiet, satisfying excellence.
“I got the tsukemen, which I'm very fond of. Wow, you can really smell the anchovies. I may have overdone it. I got a trucker-sized portion. Chef Rubio would be proud of me. I'm not sure I'd recommend saying 'big', because guys, they take you literally. You get a devastating portion. Next to it, a huge bowl of sardine broth, with a very intense aroma. I can't wait. You take your ramen and you lay it in this warm little sardine-flavored broth. Bear in mind that my dipping version has cold noodles, or at least room-temperature noodles. While the broth is hot. Here the noodles are chunkier, they have more bite, I think they're also a bit firmer and they're thicker. Personally, I prefer this kind of texture under my teeth. Compared to yesterday's, the broth here is cloudier. Intense, meaty. I think also because, obviously, the noodles are thicker and absorb more, so it makes sense. These are the ones he made for me five minutes ago. If you're planning a trip to Japan, you know what I mean. This is definitely a place for the map, and one where I'd gladly work my way through the whole menu.”
What creators say
1 creator has covered Ramen Shichisai. Most active: Cosa mangiamo oggi?
An incredible ramen spot in Hatchobori with handmade noodles and a choice of broths, offering one of the best ramen experiences we've ever had.
Dishes mentioned
Tsukemen
I got the tsukemen, which I'm very fond of. Wow, you can really smell the anchovies. I may have overdone it. I got a trucker-sized portion. Chef Rubio would be proud of me. I'm not sure I'd recommend saying 'big', because guys, they take you literally. You get a devastating portion. Next to it, a huge bowl of sardine broth, with a very intense aroma. I can't wait. You take your ramen and you lay it in this warm little sardine-flavored broth. Bear in mind that my dipping version has cold noodles, or at least room-temperature noodles. While the broth is hot. Here the noodles are chunkier, they have more bite, I think they're also a bit firmer and they're thicker. Personally, I prefer this kind of texture under my teeth. Compared to yesterday's, the broth here is cloudier. Intense, meaty. I think also because, obviously, the noodles are thicker and absorb more, so it makes sense. These are the ones he made for me five minutes ago. If you're planning a trip to Japan, you know what I mean. This is definitely a place for the map, and one where I'd gladly work my way through the whole menu.
Shoyu Ramen
Franci got the classic one, the first-timer classic, even though she's not a first-timer. And Franci's looks interesting too. I'll cut the little egg in half, if I can. It's an egg with no yolk. It's an egg with no yolk, wait, I'll bite it again. So good. For my personal taste, last night's broth was definitely better, but I prefer these noodles. These, in my opinion, are out of this world. We should ask them for a four-hands collab. Exactly. With the noodles.
