“Gyu-kotsu Ramen”, placed second on the B class gourmet ranking

“Gyu-kotsu Ramen”, ramen with beef bone soup stock, is a specialty of Tottori prefecture. Popular of course in its birth place Tottori, as well as in the Chugoku and San-in areas. In 2010, they opened a restaurant in Tokyo, Ginza specifically, in attempt to spread their local hit even further. To this day, Ginza is Kamitoku’s only branch in Tokyo, and probably one of the only places to get gyu-kotsu ramen in the capital.

The beef bone mark on the signboard will catch your eye

Kamitoku is situated at a five-minute walk from Takaramachi station on the Toei Asakusa Line. There was no one in line and I was able to get in in no time!

The bone logo on the board, kind of looks like a pirate mark. I think it’s adorable!

I noticed it says “free rice” and “extra during lunch” on the standing board. Two lucky offers double the excitement!

Any day of the month with the number 5 (5, 15, 25): one coin day!

I headed in the restaurant and stood in front of the ticket machine where you buy the ticket of the dish of your choice.

What?! They’re already out of the “Kamitoku Ramen” I wanted to order… nooo. And it’s only 12:30 pm.
The staff told me that it was their “one coin day”. That explains it! Everyday of the month with the number 5 in it (5, 15, 25), they offer dishes for 500 yen each. How generous of them!

There, I found the “one-coin” button on the machine! Well, my first “gyu-kotsu ramen” experience ever happens to land on a one-coin day. I’m feeling really lucky! The real price being 650 yen, I saved 150 yen!

A surprisingly thin soup

The restaurant is rather small with ten counter seats only. The cozy atmosphere makes it very easy to enter the place even if you are alone.
While waiting, I used the time to check the seasonings and read the history of Gyu-kotsu Ramen. Interesting!
And after five minutes of waiting, the “Kamitoku Ramen” is placed in front of me!!!

Wow, it’s smaller than I expected it to be. I think I will finish it in no time. The toppings are chashu (sliced roasted pork), menma (seasoned bamboo), bean sprouts, mizuna (green leaf) and negi (onion). And of course, sprinkled black pepper that I love!

Unlike the soy sauce based Kanto style soup, it very much looks like the traditional light Kansai soup. I tried one spoonful. It tastes a lot like tail soup served at yakiniku restaurants. I would describe it as tail soup with a hint of soy sauce, thin but still with a profound flavor. This is definitely my kind of ramen!!! The restaurant used their unique method to create this soup.
I knew there was a lot of collagen (protein) in it, therefore I imagined a thicker and greasier soup. But on the contrary, it is very refreshing! Collagen is known to have cosmetic effects. I’m looking forward to see how my skin will look like tomorrow!

The main character is the soup, and the noodles are supporters

The thin noodles look pretty ordinary, but in fact they make a perfect match with the soup! Delicious!!
Thicker noodles would be a bit too heavy. I thought these thin noodles complimented the soup very well.

The chashu too is just as I like it. Not the big substantial kind, but the soft and melting chashu. It was so soft I didn’t need to cut it; it simply fell apart when I picked it up. Delicious!

The menma has a nice firm texture.

The bean sprouts are not too soft and are nice and crunchy.

Zousui, or rice porridge, to finish up

I was eating the rice with the self-serving kimchi, when I had a brilliant idea. The rice would go so well in this flavorful soup!
Not the most elegant way, but oh well, as long as it tastes good!

I feel like putting rice in a regular ramen soup makes the taste too mild, but the gyu-kotsu soup was strong enough to manage the little extra.Yup, I am proud to say that I made the right decision.
Once with the noodles and then with the rice, double the fun of gyu-kotsu ramen. It definitely exceeded my expectations, I’m sure I will be back for more.
I imagined the gyu-kotsu soup to have a stronger and wilder flavor than the usual tonkotsu soup (pork bone stock), but I would definitely recommend this even to those who like a subtle flavor.

Drop by Satou 2nd Branch for the “original menchi-katsu” on your way home

By the way, you can stop by Satou for menchi-katsu (minced meat cutlet). It’s the second branch of the famous and extremely popular katsu shop in Kichijoji. Unfortunately for me, they were closed as it was their holiday, but you might want to get some katsu as a dessert after the ramen!

writer：Yoko