Have you ever heard of ramen so thick you could literally stand a spoon up in it? That’s what they say about Gokkei in Kyoto. It’s a tiny place, just a few tables and a counter, tucked away in Ichijoji, a neighborhood famous for its ramen. The chef, Mr. Imae, trained at another popular Kyoto ramen restaurant, Tanpopo, before opening Gokkei in 2011. He’s known for his intense chicken white soup, which is simmered for hours and hours, resulting in a broth that’s almost like pudding.
Gokkei’s signature dish is called the Toridaku ramen. It’s a symphony of thick-cut chashu pork, thick menma bamboo shoots, and thick noodles. The noodles themselves are made by a famous Kyoto noodle maker called Men-ya Teigaku. They have some give to them, which is perfect for the thick broth they’re served in. All of the toppings and broth are thick, and it really makes the entire dish seem almost… existential.
It’s not just the texture that’s mind-blowing, but the flavor too. The flavor is as bold as the broth is thick. Get ready for an explosion of rich chicken broth, umami, and an almost indescribable deliciousness. Just be warned – this is a heavy meal and not for the faint of heart. If you’re on a temple-hopping trip, save Gokkei for your last meal of the day. You won’t regret it.