Homemade Ramen Muginae sits in Minami-Oi, Shinagawa, midway between Omori-Kaigan Station on the Keikyu Main Line and Omori Station on the JR Keihin-Tohoku Line. It makes its own noodles, and the official site gives the flagship shop's theme as "high-end, high-quality ramen you can only eat here," with a broth built around Kuroge wagyu beef, kurobuta pork, jidori chicken and top-grade iriko (dried sardines). Using no chemical seasonings and no extract additives is a principle shared across the group's shops, and the site states it has been listed in the Michelin Guide for nine consecutive years. The shop opens for lunch only, and both getting in and paying follow rules worth knowing before you go.
What kind of shop it is
The noodles are made in-house from a proprietary flour blend. The official site states it uses no chemical seasonings and no extract additives, letting the ingredients themselves carry the flavour.
Toppings are specified down to the cut and the supplier: chashu from kurobuta and Hayashi SPF pork, wontons filled with pork ground in-house, beef chashu from misuji (a prized shoulder cut) of Kuroge wagyu, and nori selected from a long-established wholesaler in Omori. Rice comes direct from farmers in Uonuma, and there is a bluefin tuna "uo-meshi" rice bowl using fish sourced from the owner's family fishmonger.
The shop was selected for Tabelog's Ramen TOKYO Hyakumeiten (Top 100) in 2023, confirmed on Tabelog's official award page. It opened on 23 April 2016, founded by Akihiro Fukaya after roughly ten years of training (Shinagawa Keizai Shimbun). In a statement titled "Go-hokoku" on the shop's official X account (28 February 2026), Fukaya announced that he would step away from the floor as of the shop's tenth anniversary on 23 April 2026 and move into a behind-the-scenes role supporting the shop. The shop remains open.
What to order
The menu shown on the official site includes ramen, shio ramen, iriko-ra and wonton-men. Toppings come in two tiers — "jo topping" (half seasoned egg, house-ground kurobuta wonton, nori) and "tokujo topping" (seasoned egg, house-ground kurobuta wonton, Kuroge wagyu, nori) — and "shoyu ramen + tokujo topping" is listed as an item in its own right. Rice dishes are kurobuta-meshi (黒豚飯), Saitama jidori egg-over-rice (埼玉地卵かけ飯) and donabe-cooked white rice (土鍋炊き白飯), plus a limited "jikka no uo-meshi" (実家の魚飯). The side dish is house-made kurobuta shumai (自家製黒豚シウマイ).
The official site lists menu names only, however, and as of July 2026 no prices are published there. A February 2024 San-tatsu article reported shoyu ramen at ¥1,250 and the same with tokujo topping at ¥1,950, but those were the prices at the time of publication. Check current prices at the shop or on the official X/Instagram.
The official site also states: each seat must order one regular-size noodle dish. One bowl per person is the premise, and you cannot order only the "sakigake" (half portion) either.
Booking and getting in
Two ways in are described. Online booking runs through TableCheck and opens at midnight one week before your visit (e.g. a Saturday booking opens at 00:00 on the Saturday one week earlier, i.e. midnight Friday night). The alternative is a sign-up sheet at the shop from 9:00 on the day, for which the official site says roughly 10–15 seats are set aside.
Note that the online booking does not secure a seat. The official booking page describes it as "a system that lets us seat you on a priority basis if you specify your arrival time in advance," then states plainly: "This is not a seat reservation, so there will be a wait when the shop is busy." The page also says a fee may apply when booking, and that this fee is non-refundable, including on cancellation. Seating is limited to 30 minutes.
Payment on the day is cash only, and the ticket machine does not accept cashless payment either (official booking page). Cancelling within 24 hours costs ¥1,500 per person, and changing the date or party size means cancelling and rebooking. Hours are 11:00–15:00, closed Wednesday and Thursday. A few extra closures come up each month, so check the official X (@Akihiro_Fukaya) or Instagram for the current schedule before you go.