Why you should experience Tunaholic Ramen Tokyo in Tokyo, Japan.
Tunaholic Ramen Tokyo is an inventive tuna ramen restaurant where Kiyosumi-Shirakawa's artisanal independence, shitamachi inheritance, contemporary food culture and appetite for reinvention converge around a broth that treats the discarded anatomy of tuna as its defining ingredient.
Set along Kiyosumi-dori near Kiyosubashi-dori and just steps from Kiyosumi Gardens, the restaurant occupies a neighborhood where traditional workshops and older Fukagawa streets now coexist with independent cafés, galleries and contemporary creative businesses. A compact dining room keeps attention on steaming bowls whose pale, opaque broth carries an immediate visual resemblance to tonkotsu before the aroma redirects the experience toward roasted fish. Tuna appears throughout the meal in changing forms, moving from the concentrated character of the broth into confit and rice dishes while thick miso, spice and coriander provide alternate expressions of the same foundation. The result is a ramen restaurant where Kiyosumi-Shirakawa's instinct for creative reinterpretation becomes edible, transforming an overlooked part of the fish into the foundation for an entire culinary identity.
What you should know about Tunaholic Ramen Tokyo.
Tunaholic Ramen Tokyo is best known for opening in Kiyosumi-Shirakawa on October 8, 2018 as YUJI RAMEN Tokyo, carrying Yuji Haraguchi's Brooklyn-born approach to fish-centered ramen into a permanent Tokyo restaurant after an 18-month residency at the Shin-Yokohama Ramen Museum from March 16, 2017 through September 24, 2018. Haraguchi developed the original YUJI RAMEN after years working in American fish wholesale, using tuna heads, bones and other scraps that ordinarily carried little commercial value as the basis for a new ramen broth and extending that philosophy into Brooklyn businesses including OKONOMI / YUJI Ramen and OSAKANA, the fish shop and educational project opened in 2016. Tsunakotsu became the signature through a technique of roasting tuna scraps before boiling them vigorously into an opaque broth without pork or chicken bones, paired during the Shin-Yokohama period with extra-thin, low-hydration straight noodles and tuna confit. The Kiyosumi restaurant retained that tuna-centered lineage for more than six years before changing its name from YUJI RAMEN Tokyo to Tunaholic Tokyo on March 3, 2025, consolidating the character of a ramen concept that had traveled from Brooklyn to Shin-Yokohama and finally into Koto City.
Roasted tuna bones give Tsunakotsu its defining physical contradiction, producing a cloudy, concentrated broth with the visual weight of pork-bone ramen while keeping the flavor anchored in marine savor and roasted fish. Tuna confit extends that richness into soft flesh, while lotus root and greens introduce crispness and freshness against the broth's deeper concentration. Extreme-thick miso, spice and coriander push the tuna stock toward earthier, hotter and more aromatic registers, while finishing rice absorbs the remaining broth and turns its final spoonfuls into something closer to a concentrated fish porridge. Tunaholic builds its physical character through the transformation of one ingredient across broth, topping and finish, allowing tuna to move through roast, fat, smoke, spice and umami without surrendering the clarity of the fish itself.
How to fold Tunaholic Ramen Tokyo into your trip.
Tunaholic Ramen Tokyo works as the culinary anchor for a Kiyosumi-Shirakawa afternoon moving from Meiji landscape patronage through reconstructed Edo street culture into the contemporary art institutions that reshaped the district's creative identity.
Begin at Kiyosumi Gardens, where Mitsubishi founder Yataro Iwasaki acquired the grounds in 1878, opened Fukagawa Shimbokuen in 1880 and developed a pond-centered strolling garden enriched with stones transported across Japan before public opening in 1932. Continue to Fukagawa Edo Museum, opened in 1986 around a life-size reconstruction of an 1840 Fukagawa neighborhood, where houses, shops, a boathouse, tavern, fire tower and changing light recreate the spatial rhythms of late-Tokugawa shitamachi life. Conclude at Museum of Contemporary Art Tokyo, opened in March 1995 to advance twentieth-century and contemporary art before a 2019 renewal, with a collection now exceeding 5,700 works and an art library holding 270,000 books. The progression moves from Iwasaki's transformation of a former daimyo garden through the reconstructed social fabric of Edo Fukagawa into a major contemporary art collection, revealing the unusually layered culture of reinvention surrounding Tunaholic Ramen Tokyo.
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