Top 10 Best Ramen Shops Outside Japan

The world's first Michelin-starred ramen shop expanded from Tokyo to Singapore, serving truffle shoyu ramen that justifies every minute of the inevitable queue.

Vancouver's ramen obsession peaks here with rich miso broth, house-made noodles, and a no-reservations policy that creates legendary sidewalk lines in the rain.

Shigemi Kawahara's Hakata-style tonkotsu empire conquered London with its signature Akamaru Modern — creamy pork broth with garlic oil and miso paste.

Fukuoka-born chain letting diners customize every element from broth richness to noodle texture, bringing Japanese-level personalization to Williamsburg.

A tiny Sawtelle shop run by a former Tsujita chef, serving paitan chicken broth ramen with hand-pulled noodles that rival anything in Shinjuku.

Eighteen-hour tonkotsu broth meets Parisian obsessive food culture at this Saint-Germain shop, proving ramen transcends Japanese borders effortlessly.

Tokyo's yuzu shio ramen specialists brought their light, citrus-forward bowls to Portland, offering a refreshing counterpoint to heavy pork-based broths.

A Surry Hills basement shop where a former Michelin-trained chef serves tantanmen and tsukemen that have Sydneysiders ranking it above Tokyo spots.

Brazil's massive Japanese diaspora community supports this tsukemen specialist in Liberdade, serving dipping noodles with a devoted following since 1976.

The world's first Michelin-starred ramen shop expanded from Tokyo to Singapore, serving truffle shoyu ramen that justifies every minute of the inevitable queue.

Vancouver's ramen obsession peaks here with rich miso broth, house-made noodles, and a no-reservations policy that creates legendary sidewalk lines in the rain.

Shigemi Kawahara's Hakata-style tonkotsu empire conquered London with its signature Akamaru Modern — creamy pork broth with garlic oil and miso paste.

Fukuoka-born chain letting diners customize every element from broth richness to noodle texture, bringing Japanese-level personalization to Williamsburg.

A tiny Sawtelle shop run by a former Tsujita chef, serving paitan chicken broth ramen with hand-pulled noodles that rival anything in Shinjuku.

Eighteen-hour tonkotsu broth meets Parisian obsessive food culture at this Saint-Germain shop, proving ramen transcends Japanese borders effortlessly.

Tokyo's yuzu shio ramen specialists brought their light, citrus-forward bowls to Portland, offering a refreshing counterpoint to heavy pork-based broths.

A Surry Hills basement shop where a former Michelin-trained chef serves tantanmen and tsukemen that have Sydneysiders ranking it above Tokyo spots.

Brazil's massive Japanese diaspora community supports this tsukemen specialist in Liberdade, serving dipping noodles with a devoted following since 1976.