Recommended bowl: Muteppou Style
Master Itaya-san didn’t even like ramen during his youth. But then he ate at the legendary Tokyo shop ‘Ganko’ and he was forever changed. He went on to become a real ramen beast, and for a period he was crushing over 500 bowls a year. Then he got married and moved to Osaka, where he started working at the famous... More
Recommended bowl: Muteppou Style
Master Itaya-san didn’t even like ramen during his youth. But then he ate at the legendary Tokyo shop ‘Ganko’ and he was forever changed. He went on to become a real ramen beast, and for a period he was crushing over 500 bowls a year. Then he got married and moved to Osaka, where he started working at the famous tonkotsu shop Muteppou. He trained there for seven years before opening Gantare in Wakayama in 2005 after traveling there. The name Gantare was chosen by Akasako-san, president of Muteppou. The soup here is straight-up Muteppou style— thick, rich tonkotsu, with the taste of liquified bone. Watch for Itaya-san to stir the pot with a large metal rod every few minutes. The noodles come custom made from Muteppou Seimenjo. Less
