Spicy Miso Ramen in Tokyo (Fuchu & Kokubunji) | 7-Width Rangiri Noodles

7 THICKNESSES

Every strand is different.

Our custom-made cutting blade slices seven different widths at once. Thin strands pick up the soup; thick ones give you the chew of the wheat. All of them come together in the same bowl.

2mm

Extra-thinLifts the most soup

3mm

ThinLight and easy to slurp

4mm

Medium-thinBalances soup and noodle

5mm

MediumBetween smooth and chewy

6mm

Medium-thickThe sweetness of wheat comes through

7mm

ThickSpringy and bouncy

10mm

Extra-thick1cm wide. More wheat with every bite

* Width of the cutting blade. Drawn to scale.

THE BLADE

The blade
makes the noodle.

A cutting blade's number tells you how many strands a 30mm-wide dough sheet yields; it was once set by Japanese Industrial Standards (JIS B 9201, withdrawn in 2011). The smaller the number, the thicker the noodle. In ramen, Hakata's extra-thin noodles use #28 (about 1.07mm), Sapporo's medium-thick #22, and even Kitakata, famous for thick noodles, uses #12–14 (2.5–2.14mm). Kurenai's rangiri runs from 2mm to 1cm—our widest strand matches a #3 blade. Our custom blade cuts all seven widths at once.

#16 and #12 cutting blades — #16 and #12 blades

Width = 30mm ÷ blade number.
Blade No.	Width	Sheet thickness	Ramen (other noodles)
#Custom blade (rangiri noodles)	2mm〜1cm	—	7 widths from 2mm to 10mm, mixed in one bowl
#1	30 mm	22.5 mm	—
#2	15 mm	11.25 mm	—
#3	10 mm	7.5 mm	—
#4	7.5 mm	5.63 mm	Kishimen, flat noodles
#5	6 mm	4.50 mm	Kishimen, flat noodles
#6	5 mm	3.75 mm	Kishimen, flat noodles
#7	4.29 mm	3.21 mm	Udon
#8	3.75 mm	2.81 mm	Udon
#9	3.33 mm	2.50 mm	Udon
#10	3 mm	2.25 mm	Okinawa soba, Udon
#12	2.5 mm	1.88 mm	Kitakata ramen Okinawa soba, Udon
#14	2.14 mm	1.61 mm	Sano ramen, Kitakata ramen Udon
#15	2 mm	1.50 mm	Udon
#16	1.88 mm	1.41 mm	Shirakawa ramen, Nagasaki champon Udon
#18	1.67 mm	1.25 mm	Shirakawa ramen Soba, Hiyamugi
#20	1.5 mm	1.13 mm	Thick ramen Soba, Hiyamugi
#22	1.36 mm	1.02 mm	Sapporo ramen (medium-thick) Soba, Hiyamugi
#24	1.25 mm	0.94 mm	Asahikawa ramen, Tokyo ramen (medium-thin) Soba, Hiyamugi
#26	1.15 mm	0.87 mm	Hakata ramen, Kumamoto ramen (thin) Somen
#28	1.07 mm	0.80 mm	Hakata ramen (extra-thin) Somen
#30	1 mm	0.75 mm	Somen

Cutting blades come in four shapes: square, round, thin and chamfered. The blade's shape and edge change how the noodles look, how well they hold up when boiled, how they curl, and how the soup clings to them.

WHY RANGIRI

Four things behind our rangiri noodles.

A custom cutting blade

A blade made only for Kurenai, cutting seven widths in one pass. Uneven noodles—on purpose.

Curls and twists

Each strand is curled and twisted, making the differences in width stand out even more. A texture you won't find anywhere else in Japan.

Our own flour

A flour developed together with a milling company. Its strong wheat aroma holds up to our spicy miso soup.

Made fresh every day

In 2014 we built our own noodle factory, KANADE NOODLE FACTORY. We make our noodles there every day.

KANADE NOODLE FACTORY

From our own factory,
every day.

In 2014 we built our own noodle factory, KANADE NOODLE FACTORY, to keep improving our noodles. Every day we make Kurenai's noodles here from a flour we developed with a milling company.

Our own factory

A factory lined with noodle machines. We make the noodles for our shops ourselves, every day.

Curls and twists

Finally the noodles are curled and twisted, for a texture you won't find anywhere else in Japan.

STORY

Chasing the perfect noodle
since 2008.

2008Mensoken Kanade opens
2010Mensoken Kanade Kurenai opens / TRY Newcomer Award, No.1 Miso
2011TRY Newcomer Award, No.1 Tsukemen
2014KANADE NOODLE FACTORY, our own noodle factory, is built
2015Kurenai Kokubunji opens
2017Kurenai Fuchu reopens at its current location
2019Online shop opens on Rakuten Ichiba
2023Kurenai Musashi-Shinjo opens
2025No.1 in Rakuten's weekly ramen ranking (frozen)

In the mediaJapanese TV: Adomachikku Tengoku (2023), Ousama no Brunch (2022), The Tetsuwan DASH (2014). The Asahi Shimbun evening edition (2024), and more.

FAQ

How spicy is it?

We rate spice from ★0.5 (mild) to ★5 (very hot). Our most popular bowl, Kurenai Ramen, is ★3. If you don't like spicy food, try Miso Ramen (★0.5).

How do the seven widths come in the bowl?

All seven widths, from 2mm to 10mm, are mixed together in every bowl. That's rangiri: each bite gives you a different width.

Does it contain pork?

Yes. The soup is made with pork bones, and the topping is pork belly. It is not suitable for vegetarians and is not halal.

Where are the noodles made?

At KANADE NOODLE FACTORY, our own noodle factory built in 2014. We make noodles there every day.

Where can I eat it?

At our three shops: Fuchu and Kokubunji in Tokyo, and Musashi-Shinjo in Kawasaki. See the shop details below for hours.

Can I eat it at home?

Our frozen ramen is sold on Rakuten Ichiba and Amazon Japan.

SHOPS

Visit us in Fuchu, Kokubunji and Musashi-Shinjo.

Kurenai Fuchu

麺創研紅府中

1F, 1-100 Miyamachi, Fuchu-shi, Tokyo

In Japanese (for taxis and maps)東京都府中市宮町1-100 ルシーニュ1F

Open 11:00–22:30

TEL +81-42-361-7792

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Kurenai Kokubunji

麺創研紅国分寺

2-2-15 Honcho, Kokubunji-shi, Tokyo

In Japanese (for taxis and maps)東京都国分寺市本町2-2-15

Open 11:00–22:00
Closed Mondays (if Monday is a holiday, we open and close Tuesday)

TEL +81-42-349-6690

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Kurenai Musashi-Shinjo

麺創研紅武蔵新城

2-1-27 Kamishinjo, Nakahara-ku, Kawasaki-shi, Kanagawa

In Japanese (for taxis and maps)神奈川県川崎市中原区上新城2-1-27

Weekdays 11:00–14:30 / 18:00–21:00
Sundays 11:00–15:00 / Closed Mondays

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Hours may change. See the latest news (Japanese).

Seven widths.
One bowl.Spicy miso ramen in Fuchu & Kokubunji, Tokyo — Mensoken Kurenai

Every strand is different.

The blade
makes the noodle.