Jiro Ramen Style

Jiro-style ramen originated at Ramen Jiro (라멘 지로) in Tokyo and is known for its exceptionally large portions. It consists of extra-thick noodles topped with a mountain of bean sprouts and cabbage, thick-cut pork (buta), minced garlic, and pork back fat. It is regarded as a genre in its own right, to the extent that the saying "Jiro is not ramen, but a food called Jiro" is widely used.

It began when founder Takumi Yamada (야마다 타쿠미) opened the restaurant in Tokyo in 1968. It later moved near Keio University in Mita and became the present-day main branch. The portions grew larger and the flavors stronger out of an intention to provide students with an inexpensive, filling meal. The lineage expanded as apprentices trained at the main branch opened branches in various regions. Rather than following a standardized recipe, each branch has its own interpretation, and comparing the characteristics of different locations is also part of Jiro culture.

• Broth: Tonkotsu shoyu made by combining an emulsified broth of simmered pork bones and pork with a robust soy sauce tare. The addition of pork back fat gives it a heavy-bodied consistency.

• Noodles: Extra-thick noodles made with a strong flour known as Ocean. A standard serving is two to three times the amount found in regular ramen.

• Buta: It is called buta rather than chashu. It is served in thick chunks.

• Call: An ordering ritual in which, immediately before serving, a staff member asks, "Ninniku iremasu ka? (Would you like garlic?)," and the customer calls out whether to increase the yasai (vegetables), ninniku (garlic), abura (fat), or karame (stronger seasoning). It is a central element of the culture that defines Jiro-style ramen.

• Direct branches: Locations that use the Ramen Jiro name after training at the main branch. There are around 40, primarily in Tokyo.

• Jiro-inspired shops: A group of restaurants that recreate or modify the Jiro style without being founded by someone from Jiro or having the right to use its name. They actively experiment by combining Jiro's conventions with other broths and toppings.

Enthusiasts who regularly make pilgrimages to Jiro (지로) locations are called Jirorians. It is renowned for its large portions, with even the small size exceeding a typical bowl of ramen, so beginners are generally advised to order less noodles.