#Japan #Tokyo #Ginza #Ramen #Gyokotsuya

Gyokotsuya: A New Haven for Broth Lovers in Ginza

On June 1, 2026, the highly anticipated ramen restaurant, Gyokotsuya, will open its doors in the heart of Tokyo’s Ginza district. Managed by Ajiwa Shoten from Fukuoka city and Kojo Co., Ltd., this establishment promises to redefine the ramen experience by making the broth the star of the show.

A Restaurant That Celebrates Soup

Unlike traditional ramen shops where noodles, toppings, and broth are all equally important, Gyokotsuya aims to shift this balance. The restaurant focuses on a philosophy where the broth takes center stage, challenging the conventional approach of ramen preparation. This innovative establishment is overseen by the culinary artisans from Hanami, a celebrated kaiseki restaurant known for its Michelin-starred dishes. Here, the refined techniques of Japanese broth-making are reimagined in the beloved format of ramen.

The Absence of Chashu: A Bold Decision

One of the most striking features of Gyokotsuya is its fresh take on ramen toppings—or rather, the lack of them. While chashu (braised pork belly) is a staple in conventional ramen, it is omitted here to preserve the delicate flavors of fish. By excluding animal fats and aromas, Gyokotsuya achieves a purity in its broth that is hard to come by in typical ramen dishes.

Three Key Principles Behind the Experience

1. Ingredients Designed to Elevate the Broth
At Gyokotsuya, every ingredient is selected for its ability to complement the soup. Expect to find tempura shrimp, green onions, seaweed, and cabbage—carefully chosen to enhance the overall flavor. The tempura shrimp, prepared using traditional techniques, adds an aromatic depth that enriches the fish essence of the dish.

2. Noodles as a Supporting Character
Here, the noodles are reimagined as mere vessels for the outstanding broth. Specially made to have a chewy texture, these noodles harmonize with the soup, creating a seamless and satisfying experience for the palate.

3. A Rich Broth Based on Sea Bream Bones
The broth, meticulously prepared from sea bream bones, undergoes careful processing rooted in Japanese culinary practices. Any hint of unpleasant flavors is rigorously eliminated, resulting in a clear yet rich umami that brings to life the extraordinary potential of the prized sea bream in a ramen format.

A New Culinary Experience in Ginza

Gyokotsuya will operate from 9 PM to 4 AM, encouraging diners to think of it not just as a late-night closure to their evening but as a destination focused on savoring exceptional soup. It aims to reshape the nighttime gastronomic landscape of Ginza.

In addition to its nighttime offerings, Gyokotsuya shares the space with a lunch operation called Unagi no Eight Ginza. This unagi (eel) restaurant has gained popularity among international guests for its exquisite cooking techniques and rich, savory broths, enhancing the evening ramen experience at Gyokotsuya.

Unagi no Eight Ginza: Learn more about it here.

Menu Highlights

• - Gyokotsu Ramen: 1,550 yen
• - Gyokotsu Tsukemen: 1,550 yen
• - Spicy Gyokotsu Ramen: 1,550 yen
• - Spicy Gyokotsu Tsukemen: 1,550 yen

Location and Contact Information

• - Name: Gyokotsuya Ginza
• - Opening Date: June 1, 2026
• - Address: 1F Ko Building, 7-4-14 Ginza, Chuo-ku, Tokyo, 104-0061
• - Access: A four-minute walk from Ginza station on the Tokyo Metro Ginza Line and a five-minute walk from both Shimbashi and Yurakucho stations on the JR Yamanote Line.
• - Hours: Daily from 9 PM to 4 AM
• - Days Closed: Open year-round
• - Seating: 24 seats (8 at the counter and 16 at tables)

For more information, contact the publicity representative, Sada Kari, at 03-6263-8619 or via email at [email protected].