Why Do People in Japan Eat Ramen After Drinking?
We Already Had Dinner. Why Are We Eating Again?
Picture this: It’s 10:47 p.m. We’ve just finished a three-hour dinner at an izakaya. There were skewers, fried chicken, a salad nobody remembers ordering, and enough beer to float a small boat. Everyone is full. Someone even said the word “stuffed” out loud.
Then a coworker looks at the group, pats his stomach with the confidence of a man making a wise financial decision, and says:
“So… ramen?”
And everyone says yes.
Nobody argues. Nobody asks whether this makes sense. We just start walking toward a glowing red sign, like moths that have been drinking.
If you’ve ever wondered what’s going on, you’re not alone. This is a familiar Japanese dining custom, and it even has a name.
What Is “Shime” in Japanese Drinking Culture?
The word is shime (締め), which roughly means “the finish” or “the closing touch.” In drinking culture, it’s the final dish of the night — the full stop at the end of a very long sentence.
Think of it as the dessert course for people who are done with dessert and want something salty and hot instead.
Sometimes shime is ordered at the same restaurant. Other times, after leaving the izakaya, a group heads to another place for one final dish before the last train, a taxi, or a stern talk with their own liver.
One honest note: not everyone does this. Plenty of Japanese people go straight home after dinner, and some find the idea of a second dinner as strange as you do.
Shime is a habit, not a law. But on a busy Friday night, you may well come across a group heading out for one last bowl.
Why Ramen? The Comfort of One Last Bowl
So why ramen, of all things?
First, the broth.
After hours of drinking, a bowl of steaming soup can feel like a warm blanket for your stomach. It’s salty, rich, and oddly comforting.
Nobody has ever said, “This tonkotsu broth is too comforting.”
Second, the noodles.
They’re simple, filling, and very hard to dislike at midnight. Even the most careful eater might forget their usual eating habits once the bowl lands on the counter and the steam fogs up their glasses.
Third, the timing.
Some ramen shops stay open late, making them a convenient final stop after a night out.
Picture it: a small counter, a steamy window, a cook shouting “irasshaimase!” (welcome!), and a row of slightly tipsy people slurping in happy silence.
That last part might be the real reason.
Ramen after drinking isn’t only about food. It’s about those quiet, glowing minutes with friends when the loud conversation has run out and all that’s left is sitting side by side, saying “oishii” (delicious) over and over.
Not Just Ramen: The Surprising World of Shime
Here’s a twist: ramen isn’t the only option.
Shime comes in many forms, and some feel lighter than a rich bowl of ramen.
Ochazuke is rice with hot tea or dashi broth poured over it, simple and soothing.
Udon offers soft noodles in a mild broth.
Zosui is a warm rice porridge that says, “I care about your future self.”
Then there’s the plot twist from Sapporo: shime parfait.
Yes, parfait.
In Sapporo, ending the night with an elegant glass of ice cream, fruit, and sweet toppings has become a recognized part of local food culture.
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It’s even featured on Sapporo’s official tourism website.
Some people finish their evening in a bar-like setting with a dessert that looks like it belongs in a fancy café.
Is it logical? Not really.
Does it look delicious? Absolutely.
Japan has taught me that “one last thing” can be almost anything, as long as you commit to it.
Want to Try Shime in Japan?
Good news: you don’t need to be a regular, speak fluent Japanese, or have a particularly good reason.
Just follow these basics.
Find a shop.
Look for ramen shops near izakaya streets and train stations. Some are open late, but hours vary, so check before you go.
Meet the ticket machine.
Many ramen shops use a kenbaiki (券売機), a ticket machine often located near the entrance.
You insert money or use an accepted payment method, choose your ramen, and hand the printed ticket to the staff.
Other shops take orders directly at the counter.
The Japan National Tourism Organization’s ramen guide explains both styles, so don’t panic if the first shop looks different from the second.
Keep some cash ready.
Some smaller shops still prefer cash, even though cashless payment is increasingly common.
Slurp if you like.
Slurping noodles is perfectly acceptable in Japan, but you don’t have to do it.
Enjoy your meal, thank the staff, and avoid lingering too long if other customers are waiting.
Know your limits.
Choose a smaller portion if the shop offers one, or simply skip the extra meal if you’re already full.
There’s no rule saying you have to eat ramen after drinking.
And your future self might appreciate the decision.
A Little More Than Just Noodles
In the end, shime is less about the food than about the feeling.
It’s the last stretch of a good night, the part where nobody wants to say goodbye yet.
The bowl in front of you is warm, the people next to you are laughing, and for a few minutes, nothing else needs to happen.
You could call it a food habit.
I’d call it a small ritual of staying together a little longer.
So here’s my question for you:
What do people eat in your country at the very end of a night out?
A kebab? A slice of pizza? A greasy breakfast at 3 a.m.?
Tell me in the comments. I’d love to know what your version of ramen is.
