Shoga Joyu Senmon Gamushara Hatagaya honten (生姜醤油専門 我武者羅 幡ヶ谷本店) Tokyo

Awards

Ramen Beast

Ramen Beast, #3.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.65

Cuisine

Ramen

• 2024
• 2019

Dinner at 生姜醤油専門　我武者羅　本店

on 11 Oct 2024

by Abram Plaut

特製背脂生姜ラーメン / Tokusei Seabura Shōga Ramen / Shōga Shoyu Senmon Gamushara — Hatagaya, Tokyo

Niigata-inspired ramen consists of a clear pork and niboshi soup combined with a dark shoyu tare, finished with pork back and ginger. Noodles are sourced from Mikawaya Seimen. Topped with two kinds of pork chashu, ajitama, menma, iwanori, negi, ginger and naruto.

Master Hasunuma-san is from Niigata Prefecture, before becoming a ramen chef he trained in France where he learned various... More

特製背脂生姜ラーメン / Tokusei Seabura Shōga Ramen / Shōga Shoyu Senmon Gamushara — Hatagaya, Tokyo

Niigata-inspired ramen consists of a clear pork and niboshi soup combined with a dark shoyu tare, finished with pork back and ginger. Noodles are sourced from Mikawaya Seimen. Topped with two kinds of pork chashu, ajitama, menma, iwanori, negi, ginger and naruto.

Master Hasunuma-san is from Niigata Prefecture, before becoming a ramen chef he trained in France where he learned various French culinary techniques. The bowls he serves are rooted in Niigata ramen culture but executed with the skills he learned abroad. There are now several shops he overseas in Japan, with a few more produced overseas. Hatagaya Gamushara flagship first opened in 2007, before moving to a new space nearby in 2010. 14 seats. @gamushara.group Less

8 / 10

Ramen at Gamushara (我武者羅)

on 18 Feb 2019

by Abram Plaut

Recommended bowl: Niigata goodness

Hasunuma-san, the ramen auteur behind Gamushara, hails from Niigata prefecture, an area of Japan rich in ramen culture. Before becoming a ramen chef, Hasunuma-san spent time in France studying cooking and working in French restaurants. Many of Hasunuma-san's bowls bear traces of both Niigata and French technique, but they also have a flair entirely of their own.

Gamushara, serves up various styles of shoyu ramen. The noodles are sourced from Mikawaya Seimen,... More

Recommended bowl: Niigata goodness

Hasunuma-san, the ramen auteur behind Gamushara, hails from Niigata prefecture, an area of Japan rich in ramen culture. Before becoming a ramen chef, Hasunuma-san spent time in France studying cooking and working in French restaurants. Many of Hasunuma-san's bowls bear traces of both Niigata and French technique, but they also have a flair entirely of their own.

Gamushara, serves up various styles of shoyu ramen. The noodles are sourced from Mikawaya Seimen, one of the top noodle purveyors in Japan. The signature bowl comes with a dark, clear shoyu soup with ginger topping. However, there are always seasonal dishes and interesting surprises on the menu, too, such as shio tsukemen with umeboshi. Open since 2007 Less