Tottori Gyukotsu Noodle Fujiki

Fujiki turns beef-bone broth into a clear, aromatic soup, an alternative to the pork tonkotsu found on many ramen menus. Tottori’s official food guide describes gyukotsu ramen as part of the prefecture’s local food culture, with a tradition that grew in the post-war years. At Fujiki, the draw is the long simmer: the city tourism office notes a 25-hour broth and tender chashu seared before serving.

The menu lets diners choose soy, miso or salt seasoning, and the shop offers kaedama, an extra serving of noodles added to the remaining broth. That helps visitors start with a smaller bowl and decide whether they want more. Comments on this branch are mixed: some praise the noodles, clean room and service, while others find the broth does not suit their taste or consider some sides oily. It is not a universal recommendation, but a useful place to compare the region’s distinctive soup.

Fujiki is on the first floor of the OK Building at 2-118-3 Imamachi, near Tottori Station. The shopping-street association lists the address and phone, while the city tourism site recommends local ramen among meals convenient for people waiting for trains or buses. Opening hours differ across directories, so confirm the day’s session. Choose Fujiki for a long-simmered broth and the option of extra noodles; for a later-night bowl, Gottsuo is usually the more practical choice.