Japanese Ramen Gokan

The “Japanese” prefix in Japanese Ramen Gokan’s name might seem like a tautology. Though its origins may be Chinese, is not all ramen essentially Japanese already? Furthermore, its toppings don’t help with the confusion: some of them are decidedly non-traditional for ramen, with wontons and chicken breast featuring alongside staples like fatty chashu (braised pork). But Japanese refers not necessarily to the ramen, in this case, but the ingredients that make up the ramen. Japanese Ramen Gokan takes pride in using only all-natural ingredients that come from within the country. The pork loin is sourced from Yamagata, the duck breast comes from Iwate, and even the four types of domestic jidori chicken used in the broth are domestically-sourced. “Gokan” in Japanese refers to the five senses, all of which a bowl at Japanese Ramen Gokan tantalizes. Blushing pink slices of duck float atop shimmering golden broth; the chatter of guests — the restaurant is never empty — and burble of massive vats of roiling soup fill the air. And every sip of the broth is simply perfection, with an aftertaste of shellfish (from Chiba and Hokkaido, the head chef, proudly points out) following closely after the initial hit of rich chicken essence. Since the beginning of its operations in April 2023, Japanese Ramen Gokan has garnered significant attention from ramen aficionados, thanks in no small part to the legacy of its head chef, who once worked in legendary ramen restaurant Ippudo. And with its receiving of the Michelin Bib Gourmand 2024 — less than a year after opening — its reputation is only set to grow.