This Ramen Store Is Known for Using Calf Bones in Their Soup

The soup is simmered for 10 hours!

Gyukotsu Ramen Goou
2-1-27, Kamishinjo, Nakahara Ward, Kawasaki City, Kanagawa
Contact: +81-44-741-3656
Open from 11:30 a.m. to 2:30 p.m., and 6 p.m. to 9 p.m. On Wednesdays from 11:30 a.m. to 2:30 p.m. only. Closed on Saturdays
How to get there: It’s a 2-minute walk from Musashi Shinjo Station of the JR Nambu line.

Gyukotsu Ramen Goou
opened in May 2018 at Kawasaki City. In addition to cattle hooves, they use calf bones in the Ramen (¥850). The soup, which is simmered for 10 hours, is a cloudy broth, rich with beef flavor. 

It does not have an unnecessary oils.

The secret to its taste is the homemade steak sauce.

The homemade steak sauce is simmered with beef sinew, 10 vegetables and fruits, soy sauce and red wine for one hour. Spices make up the core flavor of the soup. The unique combination of five spices, including cardamom, black pepper, and coriander, contributes to the sweet and savory flavors of the beef and vegetables.

The steak sauce and the soup stock are mixed, then the cattle fat and the garlic oil are combined only after the order is placed. It has a strong but elegant flavor. The cattle fat and the garlic oil may seem like they make for an oily mouthfeel, but actually give off a fresh flavor.

This block of beef is cooked whole.

The thick, straight noodles match the soup. Created with Japanese wheat, the noodle retains its natural flavor. The toppings are tomato, carrots and baby leaves, and so on. The tart tomato flavor is an accent to the soup, which decreases the oiliness.

The beef is roasted at a low temperature to create a nicely grilled surface, while keeping the flavors intact. The meat is soft, and it tastes better as you eat. 

The master has experience training at some of the country’s famous ramen shops.

Goou Ramen (¥1,000 yen) comes with three slices of roasted beef and an egg marinated in Japanese dashi

The master was the one who formulated the cattle bone ramen recipe. From his extensive experience at several ramen shops, he found several usages of spices on ramen.

“The steak sauce and the spices will enhance the flavor of the soup. It looks heavy, but it is actually light and easy to eat,” says the master. 

The ink paintings of a cow hangs on the wall and was drawn by the master’s father.


It is located along by the tracks of Musashi-Shinjo station, on the first floor of a new building.

(C)KADOKAWA Photos by  Aikawa Akira

Provided by Japan Walker™, Walkerplus™, and Yokohama Walker™ (13 September 2018)

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