King Seimen serves chuka soba (Tokyo-style ramen) in Oji-honcho, in Tokyo's Kita ward. It opened in March 2019 as the third shop from Innocence Inc. (founded December 2015), the company behind Ramen Koike and Chuka Soba Nishino, led by Hiromitsu Mizuhara. The name says what the shop is about — seimen means noodle-making — and in an interview published later that year, Mizuhara said his single biggest aim with this shop had been to find out whether he could build a space that could make noodles (RESTA, October 2019).
What kind of shop it is
The shop started with a property search: Mizuhara was looking for a space that could hold a noodle room. In an October 2019 interview with RESTA, he said he believes the key to a successful restaurant is the balance between efficiency and inefficiency, and that at this third-shop stage he deliberately chose to invest in labor-intensive house-made noodles.
The noodles are house-made, flat and wavy. They were originally cut in the shop's own noodle room; production has since moved to a central kitchen in Wako, Saitama, according to Mitsubishi Shoji Life Sciences' "Ajibana." Per the operating company's November 2023 announcement, noodles made under the King Seimen operation also supply another brand in the group.
The shop has been listed as a Bib Gourmand in the MICHELIN Guide Tokyo in multiple years. Its selection for the 2021 edition was reported by San-tatsu (published by Kotsu Shimbunsha), and it appeared again in the 2024 edition, where the guide highlighted the clear broth of the shiro-dashi ramen. As of 17 July 2026, however, the shop does not appear in the current listings on the MICHELIN Guide's official site.
What to order
Time Out Tokyo (October 2023) wrote that shiro-dashi ramen and sansho ramen are the only two ramen served, so for ramen the first decision is simply which broth you want.
The shiro-dashi broth is reported to start from dried shiitake, kombu and niboshi (dried sardines) steeped in water overnight and strained the next day without ever being heated, then combined with clam broth and katsuo (bonito) dashi and finished with shiro-shoyu, a pale soy sauce (Ajibana). It leans on ingredients closer to those used for soba and udon broths rather than animal stock. The other bowl, sansho ramen, combines sansho (Japanese pepper) oil with sansho berries finely milled in a hand mill (San-tatsu), and the sansho is reported to be Niyodogawa sansho from Kochi Prefecture (Ajibana).
Wontons come in two kinds, pork and shrimp. The pork wonton is reported to use minced pork shoulder — the same cut as the chashu — while the shrimp wonton uses roughly 7–8cm whiteleg shrimp (41/50 size) cut into pieces. Mizuhara has said he chose wontons because he wanted to serve customers something made fresh to order (Ajibana). Both ramen can be topped with them, so if you can't decide, the "zenbu-iri" bowl that comes with everything is the straightforward pick.
Before you go
The official site (the Ramen Koike group's ramenkoike.com) publishes the address and nothing else: hours, closing days and directions are handed off to a Google Maps link, and no prices or payment methods are listed (checked 17 July 2026). The reliable move is to check both the official Instagram (@king_seimen) and Google Maps before heading over.
The shop is a 7–8 minute walk from Oji Station on the JR Keihin-Tohoku and Tokyo Metro Namboku lines, or from the Oji-ekimae streetcar stop — easy to pair with Asukayama Park or the Otonashi Shinsui riverside park nearby. Service is reported to run in two blocks, lunch and dinner, with the evening ending around 20:30, so confirm in advance if you're aiming for a late meal.