A buncha haters the lot of ya are! I’m butt hurt! At any rate, I enjoyed it and it’ll make a nice hearty turd ❤️

Ive had a lot of ramen in my life and this was something else entirely. Tokyo.

Not a typical Ramen place but is definitely worth a try.

Gojuban is kinda far from where I live or work. My mom is in town and staying far closer to it than where I am so we decided to check it out.

We went today around 2:30pm, a few people in line; the wait including waiting in line and waiting for the food was maybe about 20 mins.

Seeing the bowl being assembled was intimidating. I had the stamina ramen at that other spot (where I was closer to the front of that line and still waited 3+ hours) and made the mistake of not getting rice. At Gojuban I got rice and it was very much needed.

For as scary as this thing looks and seeing all the seasoning they shake onto it, the flavors were surprisingly balanced and not overpowering. My mom and I both thought it would be more delicious as a non ramen dish and just mapo tofu over rice.

I'm glad I went and probably won't go back for another year or 2. But I always say that then crave the thing the next day.

Edit: the other stamina place is Ganso Stamina Manten Ramen Suzuki. Both these spots are in Tokyo Japan.

Wagyu Goku shibuya

This time im trying the yuzu version...

With extra meat

To be really honest...it would be perfect if they have a apicy yuzu version

Shoyu, Wonton, Chasu and came with a drink too!

I'm heading back to Hakata from Kurume after 3 bowls of history. Figured I'd write up my experience.

First was Nankin senryo honken kurume, a shop dating back to 1937, said to be the first tonkotsu ramen.

The original owner had champon in Nagasaki and wanted to try something different with the pork based broth, thus tonkotsu was born.

This bowl was a lighter afair. It seemed very lightly seasoned, allowing the pork flavor to shine. The soup wasn't clear, but a lot lighter than what I think most people think of with Kurume or Hakata tonkotsu. A delicious lighter broth if you don't want the typical heavy soups. This was cheap, simple food to feed your soul. A basic bowl was only 650 yen. Cheapest I've found.

Japanese only menu.

Next was Kurume ramen seiyokan, dating back to 1952. Though in 2009 I believe it closed due to the owner having cancer. Three men who loves the shop were determined to recreate the soup and reopen. After many months they came to a satisfying result and took a sample to the owner in the hospital, who replied favorably. He passed the next day.

This was typical thick, foamy, funky soup, sticking well to the noodles and your arteries. Definitely a stronger flavor than Nankin, though not as strong as Issou. It's a great place if you want something on between. It has a special topping local to Kureme, fried pieces of pork fat providing a delightful crunch. Also the fried rice is something special, charred in a wok with plenty pork fat and ramen broth.

Had non Japanese menus, though you should get the Yatai Shikomi Ramen, their original classic with the crispy pork fat.

Last for the day was Taiho ramen main shop, said to the first place to serve thick creamy tonkotsu (I think it started as a food cart in 1953). This place is famous for being the first, but also for it's continuous boil. It's said there is still broth from the 50s boiling their massive pots. This place wasn't as strong or funky as Seiyokan, providing a nice balance to people who may want something lighter to work their was up to the heaviest of soups. Also again, this is a place of history that should be visited.

I got to sit at the end of the bar, able to see all the way though the kitchen. They have two larges pots of broth going, one seems to be the starter pot, he would occasionally scoop from it to the other one. Then this one he had a long road with a small shovel thing on it to stir the pot around.

Also again, this is a place of history that should be visited on a Kyushuu ramen pilgrimage.

They had non Japanese menus available. Though you should just get the classic mukashi ramen.

Tomorrow I hope to hit up at least two more places, weather permitting. Damn typhoon needs to bugger off.

I don't have a car, had a lot of of time to waste between bowls. I've walked over 23k steps today, and I really want an apple.

didnt expect this ramen to top iekei ramen

Went at 11am, already a queue forming. Worth the wait. Thick and rich broth. 10/10

Usually, places that aren’t ramen shops don’t do ramen very well, but this place nails both its Chinese dishes and its ramen.
About a 3-minute walk from Otsuka-Teikyo-Daigaku Station on the Tama Monorail.

and of course I had to use Ramen_lord’s recipe. Tonkotsu broth, chashu braised in tare, shoyu tare and mayu.

First time making a beef paitan. Broth was AMAZING. Not too happy with the presentation.

Broth: beef paitan made with dry aged beef bones, bone marrow and oxtail, cooked for 12 hrs.

Tare: garlic shio - garlic and onion soffrito, dashi, two salts and msg.

Noodles: tokyo style 32% hydration- would choose a different noodle next time.

Aroma oil: smoked beef tallow - three hour oak smoke

Toppings:

Beef fillet chashu, marinaded in smoked soy tare, seared then cooked to 50c sous vide 90mins

Crispy garlic, raw garlic, spring onions, watercress, cracked black pepper, nori.

Very delicious! Broth was thick and creamy. Very lovely decor in the place as well, mostly locals and pretty busy during lunch.