Ganja (頑者) Kawagoe

Awards

Ramen Beast

Ramen Beast, #4.5

All Ramen Beast in Kawagoe All Ramen Beast in Japan

Cuisine

Tonkotsu Gyokai

• 2021
• 2018

Dinner at 頑者

on 20 Jul 2021

by Abram Plaut

辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama

Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding. Ganja operates 5 branches now (one in Tokyo), with the Kawagoe flagship open since 2000 (renewal in 2018). Open 11:30am-4:20pm.

9 / 10

Ramen at Ganja (頑者)

on 28 Aug 2018

by Abram Plaut

Recommended bowl: Top tsukemen in Saitama

Ganja is located way out in Kawagoe, Saitaima. If Tokyo were New York, this shop would be in deep Queens. But it’s worth the pilgrimage. Ganja ranks among the very best tsukemen shops in the Tokyo metropolitan area.

The shop master, Oohashi-san was born into a ramen family. His parents own and operate Hikari Shokuhin, an established noodle company in the city. Oohashi-san plies the family craft daily, making his noodles from scratch each morning before... More

Recommended bowl: Top tsukemen in Saitama

Ganja is located way out in Kawagoe, Saitaima. If Tokyo were New York, this shop would be in deep Queens. But it’s worth the pilgrimage. Ganja ranks among the very best tsukemen shops in the Tokyo metropolitan area.

The shop master, Oohashi-san was born into a ramen family. His parents own and operate Hikari Shokuhin, an established noodle company in the city. Oohashi-san plies the family craft daily, making his noodles from scratch each morning before opening.

Ganja serves tonkotsu-gyokai tsukemen (double soup of pork-bone and seafood), a style that became wildly popular in the early 2000s and remains a favorite of young Tokyo salarymen. The soup is rich and fatty, with morsels of dried fish and seafood that cling enticingly to the fresh, chewy dipping noodles. The bowl comes with a generous dollop of fish powder floating on the surface. Ganga was one of the first tsukemen shops in Japan to make liberal use of fish powder in this way – today it’s a popular technique across Tokyo. A spicy version is also offered – equally excellent.

The shop name hints at the state of mind that this food is certain to satisfy. Less