Gonokami Seisakujo

Shibuya, Japan

4

Closed now

1 review

Does not accept credit cards

Contacts

QR code, vCard

Telephone:
+81 3-5379-0203
Address:
千駄ヶ谷5-33-16 シャトレ-新宿御苑第一101, Shibuya, 東京都, 〒151-0051
Shinjuku Station, Shinjuku Gyoen Mae Station, Shinjyuku-Sanchome Station
Nearby public transportation stops & stations:
700 ftShinjuku Yonchome (新宿四丁目)
890 ftShinjuku Expressway Bus Terminal (バスタ新宿)
970 ft新宿南口交通ターミナル
Categories:
QR code
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Bussiness info

Takes Reservations
No
Delivery
No
Take-out
No
Accepts Credit Cards
No
Good for Kids
No
Good for Groups
No
Attire
Casual
Noise Level
Quiet
Alcohol
No
Outdoor Seating
No
Has TV
No
Waiter Service
Yes

Today

Today 11:00 am – 3:00 pm
5:00 pm – 9:00 pm
Closed now
Local time (Shibuya) 07:43 Thursday, 3 July 2025

Business hours

Monday 11:00 am – 3:00 pm
5:00 pm – 9:00 pm
Tuesday 11:00 am – 3:00 pm
5:00 pm – 9:00 pm
Wednesday 11:00 am – 3:00 pm
5:00 pm – 9:00 pm
Thursday 11:00 am – 3:00 pm
5:00 pm – 9:00 pm
Friday 11:00 am – 3:00 pm
5:00 pm – 9:00 pm
Saturday 11:00 am – 9:00 pm
Sunday 11:00 am – 9:00 pm

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1 review of Gonokami Seisakujo

No registration required
Place rating: 4
Saitama, Japan
Many Japanese peoples like ramen, and it’s Japanese culture, you know. You know that Japanese persons ‘s review often have a review of ramen.
In Japan, there are many ramen shops. It is only in Japan where there are so much ramen shops all over the world.
This shop is very popular in Shinzuku area, and it has been introduced in many of Japan’s TV station or a famous ramen magazine. So, a Japanese person know this shop is very famous ramen shop.
Recent years have seen a jump in the number of ramen shops using heavy amount of shrimp in the broth. While many are just following the trend. This shop has emerged as a clear winner.
This shop uses a crazy amount of sweet shrimp to make their soup almost red in color. Those with a shellfish allergy are fairly warned, if not by the giant metal shrimp on the shop’s façade, then by the intense aroma upon entering the shop.
The «ebitsukemen» is served with a large helping of whole wheat noodles, made in-​house, and hit with a drizzle of shrimp oil. An optional topping, basil pesto, adds even more to this already flavorful bowl, making this one into some sort of Italian fusion «tsukemen»
Postscript
If you would like to know more information on Japanese Ramen, I recommend a book of Brian Macduckston. He is an English teacher slash food blogger living in Tokyo. His ongoing quest for the perfect bowl of noodles has been featured in The New York Times, and he has contributed to magazines and guidebooks in Japan and abroad.