Celebrating its 30th anniversary in 2024, Ramen Gojogen is a renowned establishment that has been cherished for years in Sapporo's competitive ramen scene. We'll introduce the secrets behind the deliciousness of Ramen Gojogen, beloved by many fans for its popular dishes like "Tonshio" ramen and "Chashu Onigiri."

Ramen Gojogen is located a 3-minute walk from the Higashi Honganji Streetcar Stop and a 10-minute walk from Nakajima Koen Subway Station. There are five parking spots, so visiting by car is convenient. The shop only has 13 L-shaped counter seats, with no table seating. Business hours are from 11 AM to an incredible 3 AM. It's great that you can eat whenever suits you.

The ticket machine

Tonshio Ramen 850 yen

The most popular item on the menu is, without a doubt, the "Tonshio"! First-timers might think, "Tonkotsu... but shio (salt)?" The creamy tonkotsu (pork bone) soup, with its umami extracted from long hours of simmering, has no gaminess, and the saltiness enhances the soup's natural flavor. You'll be captivated by its deliciousness from the first sip, and you won't be able to put your spoon down.

The soup concentration and sauce are slightly adjusted to keep up with the times

The low-hydration noodles change texture as they absorb the soup

Chashu Onigiri 200 yen

And another specialty of Ramen Gojogen is the popular side dish, "Chashu Onigiri" (roast pork rice ball). It originally started as a complimentary item for regular customers, made by mixing leftover chashu pieces with rice and forming it into an onigiri, but it became explosively popular. Now, it's a super-hit item that sells 300 units a day, to the point where they have to prepare chashu specifically for it because the scraps aren't enough. The generous 200g portion of rice is another great feature.

Masurao 900 yen

Furthermore, the "Masurao," a "G-kei" (Jiro-style) dish that combines their signature pork bone soup with thick noodles, is also popular! This powerful bowl, with plenty of vegetables and a punch of garlic, offers the irresistible pleasure of eating the thick noodles and bean sprouts together.

The real joy is devouring the thick noodles and bean sprouts together with gusto

They also offer a dish inspired by Niigata's local "Tsubame-Sanjo Ramen," which uses the same thick noodles as the "Masurao." This bowl, accented with back fat, onions, and iwanori (rock seaweed), has also captured the hearts (and stomachs) of many fans.

Tsubame-Sanjo Ramen 900 yen

Ramen Gojogen celebrates its 30th anniversary in 2024, a renowned shop that continues to evolve with its long history. The humble personality of the owner, Mr. Higashi, is another reason for its popularity. This is a bowl of ramen built by father and son since the opening. Be sure to experience its deliciousness for yourself.

*All prices include tax

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