“Tonchin” Authentic Tokyo Tonkotsu Ramen with a Michelin Bib Gourmand

Ramen Taste

Right

Rich

Price

Affordable

Expensive

Atmosphere

Casual

High-End

Side Menu Variety

Limited Selection

Wide Selection

Accessibility

Difficult

Easy

Introducing Tonchin
Inside the Restaurant
1. Seating
Today’s Order
How to Get to Tonchin (Emsphere)

Introducing Tonchin

Originating from its flagship store in Ikebukuro, Tokyo, this renowned ramen shop has earned a spot on New York’s Michelin Bib Gourmand list for four consecutive years. Their Tokyo-style tonkotsu ramen is fully handmade, emphasizing freshness in every bowl.

In Bangkok, the brand has expanded to three prime locations: Chit Lom, Siam Paragon, and EM Sphere. This time, I visited their EM Sphere branch.

Inside the Restaurant

Seating

Counter Only 14 Seats

You’ll find the shop on the ground floor of EM Sphere, facing Sukhumvit Road, right next to Butter Bear. Just like their other branches, there’s no wall or divider separating the ramen counter from the walkway, so diners might feel exposed. Surprisingly, though, it doesn’t bother you once you’re enjoying your meal. Seating is limited to a counter-style layout, offering 10 seats along the main bar and 4 additional seats nearby.
First, you order and pay at the register. Then, take a seat and wait for the buzzer you receive to vibrate — that’s your signal to pick up your food.

Today’s Order

Smoke Dashi(Broth) Ramen

Although this shop specializes in rich tonkotsu broth, I opted for the rare Smoked Dashi Ramen, a throwback to the fish-based ramen trend that once took Tokyo by storm.

This bowl comes generously topped with wakame seaweed, nori, seasoned soft-boiled egg, green onions, tobiko (flying fish roe), thick-cut bamboo shoots, and two types of chashu pork. The toppings alone are worth the visit!

The medium-thick curly noodles pair beautifully with the broth, absorbing flavor in every bite. The soup itself isn’t overly heavy, and there’s none of that strong fishy aftertaste often associated with seafood-based broths — making it smooth and easy to eat.

Of the two chashu slices, the grilled one stood out — melt-in-your-mouth tender, richly seasoned, and clearly crafted with care. Apparently, it’s been slow-cooked at low temperature for over 20 hours. No wonder it tastes so good! I honestly wish I had ordered two or three extra slices.

I couldn’t quite pick up the flavor of the tobiko, but its inclusion added an unexpected and fun twist.

Gyoza – Staff Recommendation

Though I usually avoid extras for fear of gaining weight, the staff highly recommended their Gyoza, so I gave in — and I’m glad I did!

Served sizzling on a hot iron plate, these dumplings are worth every baht. Even if you’re focused on your ramen, the plate keeps the gyoza warm until the very last bite. The default dipping sauce includes soy sauce, vinegar, and chili oil, but you can customize it further with chili paste or extra vinegar from the condiments in front of you.

Final Thoughts

While it may not be the most groundbreaking ramen in Bangkok, the quality and attention to detail are clearly top-notch. From the unique smoked broth to the expertly prepared chashu and hot plate gyoza, it’s a deeply satisfying meal that stands out among the competition.