Best open restaurants Shinjuku near you

Mutekiya is most popular around 5 PM on Saturdays. Visitors usually stay up to 1.5 hours here. It's most quiet on Tuesdays.

店内で炊いた臭みの無いクリーミーなスープ 、自慢の厚切り柔らかチャーシュー 、極上の背脂を掛け合わせた”豚コクらーめん”をどうぞお楽しみください。

For more info visit the website or checkout Google Maps.

Ichiran Ramen is most popular around 8 PM on Fridays. Visitors usually stay up to 1.5 hours here. It's most quiet on Mondays.

天然とんこつラーメン専門店『一蘭』は、「とんこつラーメンを世界一研究し続ける会社」です。一杯の味をより深く極め、本物のとんこつラーメンを追求するために、メニューを多様化せず、とんこつラーメン一本に絞り込んでおります。 | Classic Tonkotsu Ramen Restaurant "ICHIRAN" is a company that "continues to research tonkotsu ramen more than anyone else in the world."To explore the flavor of a single bowl more deeply and pursue authentic tonkotsu ramen, we do not diversify our menu and focus solely on tonkotsu ramen. | 천연 돈코츠 라멘 전문점 '이치란은 '돈코츠 라멘을 세계 제일로 연구하는 회사'입니다.

For more info visit the website or checkout Google Maps.

Hope Ken is most popular around 12 PM on Saturdays. Visitors usually stay up to 30 min here. It's most quiet on Mondays.

For more info visit the website or checkout Google Maps.

Gyukatsu Motomura Shinjuku South exit Store is most popular around 12 PM on Sundays. Visitors usually stay up to 1.5 hours here. It's most quiet on Tuesdays.

【牛かつ もと村】は、『牛かつを日本の食文化にする』という想いを胸に"牛かつ"の美味しさを実直に提供して参ります。 ミディアムレアに揚げた牛かつを石盤で炙り、わさび醤油" でお召し上がりください。 厳選したパン粉を細かく挽き、薄い衣をまとわせ揚げるのでさっぱりしております。 特製の山わさびソースや岩塩で食すと牛かつの美味しさが更に引き立ちます。 Gyukatsu-MOTOMURA ] will continue to provide the taste of "Gyukatsu" in an honest fashion with the idea of "making Gyukatsu a Japanese food culture." Grill fried beef in medium rare on stone palate, and enjoy it with wasabi soy sauce. We cover the meat carefully with selected breadcrumbs and then grind it freshly.

For more info visit the website or checkout Google Maps.

Fūunji Shinjuku is most popular around 12 PM on Fridays. Visitors usually stay up to 45 min here. It's most quiet on Tuesdays.

国産の丸鶏、鶏ガラ、昆布、かつお節、うるめいわしなどを丁寧に8時間煮出した鶏白湯を6時間かけて濾し、1日熟成させたこだわりのスープと、多くの名店で麺作りを手掛ける製麺所の国産小麦の香りが香ばしい中太のストレート特注麺。 こだわりのスープと麺をどうぞご賞味あれ。 An elaborate soup made from domestically produced whole chickens, chicken bones, kelp, bonito flakes, and dried sardines, simmered for 8 hours, strained for 6 hours, and then aged for one day.

For more info visit the website or checkout Google Maps.

It's most quiet on Mondays.

【牛かつ もと村】は、『牛かつを日本の食文化にする』という想いを胸に"牛かつ"の美味しさを実直に提供して参ります。 ミディアムレアに揚げた牛かつを石盤で炙り、わさび醤油" でお召し上がりください。 厳選したパン粉を細かく挽き、薄い衣をまとわせ揚げるのでさっぱりしております。 特製の山わさびソースや岩塩で食すと牛かつの美味しさが更に引き立ちます。 Gyukatsu-MOTOMURA ] will continue to provide the taste of "Gyukatsu" in an honest fashion with the idea of "making Gyukatsu a Japanese food culture." Grill fried beef in medium rare on stone palate, and enjoy it with wasabi soy sauce. We cover the meat carefully with selected breadcrumbs and then grind it freshly.

For more info visit the website or checkout Google Maps.