Japanese Ramen Gokan

Japanese Ramen Gokan in Higashi-Ikebukuro explores two distinct approaches to ramen. Its shio version combines shijimi and hamaguri clams, while the shoyu broth draws on free-range chicken and kombu seaweed. Choosing between them is about more than salt or soy seasoning: the ingredients behind each broth are different too.

The attention to presentation extends to ceramic bowls made by a craft potter. Gokan holds Michelin’s Bib Gourmand distinction, which recognises good cooking at moderate prices. Its appeal lies in that specialisation: a visit devoted to ramen and the differences between its preparations.

Reservations through TableCheck carry a non-refundable fee of ¥390 per person. Guests are asked to arrive ten minutes early and order one noodle dish each. Meals are paid for in cash at a ticket machine accepting ¥1,000 notes, but not ¥5,000 or ¥10,000 notes; bringing the right denominations makes arrival easier.