This was probably the eighth time I’ve been to Gokurakucho, and my second time reviewing it. I normally order the shio ramen, but today I wanted to try the shoyu. It was a cold, wet day in early February. There was a short wait, but it was worth it for a hot bowl of ramen on a winter’s day.
The shio ramen is the most popular here, but I ordered the kotteri shoyu (heavy/rich soy sauce) ramen. It came topped with chopped leeks, shungiku (chrysanthemum greens), an egg, two slices each of pork and chicken. The pro is always a bit hit and miss here. They give you a generous portion, but it’s sometimes a little tough. The chicken is always good — soft, juicy and smoky. And shungiku is really nice with ramen.
The soup was nice. The broth is from torikotsu (chicken bone) with a shoyu base. It had a nice brown colour with lots of flavour. There was a fair bit of oil on the surface, but I don’t mind that on a cold day.
In addition to the generous amount of meat it’s topped with, this ramen also comes with a huge portion of noodles. They were thick, firm and chewy — typical Yokohama-style noodles. I was absolutely stuffed by the time I slurped the last one.
The specialty at Gokurakucho is shio ramen, and I’d have to say I recommend it over the shoyu. The shoyu ramen is really good, but the shio is just so amazing. But it’s nice to try this one just for some variety if you go to Gokurakucho as often as I do.
Location: Along the Tsunashima-Kawasaki and Tsunashima-Tsurumi bus routes, about a 20-minute walk from Tsunashima Station.
Price: From 720 yen
Seating: Two tables for four, five counter seats