Unlike the other spots on this list, this popular Richmond District izakaya-like spot is actually a Korean fusion restaurant rather than a place that purports to serve purely Japanese food. But instead of serving Korean-style ramyun (with or without American cheese), Jijime dishes out a quite solid rendition of a creamy tonkotsu-style broth, available in several versions — spiked with black garlic, for instance, or loaded with bite-size gyoza.

Ramen purists may scoff at the fusion-heavy menu at this Richmond District izakaya, but those looking to branch out from the standard tonkotsu and shoyu bowls will appreciate the variety of options here, both in terms of toppings and broth styles — from the crowd favorite KO ramen (with meatballs and chashu baby back ribs) to bowls topped with sauteed Kobe beef or fried chicken slathered with curry aioli.

This popular, pint-sized Inner Sunset restaurant is known for serving your typical izakaya mix of beer- and sake-friendly bites: yakitori skewers, sashimi, and assorted fried fare. But Sozai’s most most popular dish, by far, is its ritsu tonkotsu ramen, still one of the best versions in the city of the creamy, pork-heavy style.

This ramen-ya’s SoMa offshoot was done in by the pandemic, but the Lower Haight location is still going strong. Iza’s most popular ramen dish is its tsukemen — the soupless style, served with a concentrated dipping broth. But the restaurant’s standard ramen, which has a hybrid pork, chicken, and dashi-based broth, is also perfectly solid.

Hinodeya’s house ramen, made with a dashi-based broth and whole-wheat noodles, is quite popular, as is its bountiful, vegetable-topped “Zen” ramen — one of the better vegan ramen options in the city. Above all else, the restaurant is known for the briny, oceanic flavors of its fish-based soups — an effect that’s amplified if you’re lucky enough to snag a bowl of the clam ramen (yes, you read that right) and, if you’re in the mood, an order of fried oysters. Hinodeya has locations in both Japantown and the FiDi.

This snug storefront on 16th Street in Mission Dolores swings open to warm wood interiors. The kitchen simmers the broth for 16 hours, with tonkatsu, chasu, clam garlic, and veggie miso variations, and spiciness ranges from “cool” to “hella spicy.” In addition to ramen, there are tempting small plates, including takoyaki octopus balls and taiyaki fish-shaped cakes.

The trendy Mission offshoot of the legendary San Mateo ramen shop is known for both salt- and soy sauce–based versions of its notably creamy, pork-intensive tonkotsu broth.

Tori paitan — a thick, cloudy-white chicken-based broth, similar to a tonkotsu — is the signature style at this Hayes Valley ramen restaurant, whose parent company owns more than 200 ramen shops in Japan. The paitan base can come supplemented with tomato, spicy miso, and other add-ons, including a whole slow-braised chicken leg.

The cult-favorite Tokyo ramen shop touched down with its first US outpost in 2015, and has been drawing long lines ever since. The Tenderloin location has limited seating, so Mensho was sadly closed for a good portion of the pandemic, but it finally reopened when the city hit 50 percent capacity, and it’s now back to serving coveted bowls of those ultra rich and creamy broths.  

Ippudo, a respected Japanese chain, has landed in the Bay Area with locations in San Francisco, Berkeley, and Cupertino. The menu spans a few different styles, both “modern” and “classic,” but the shop is probably still best known for its 18-hour “Shiromaru Classic” tonkotsu.