AI Spot Summary
This restaurant is known for using high-quality ingredients from Hokkaido, including authentic kombu and scallops. The broth is sweet and clear, and the ramen comes with crispy and charred pork belly. The noodles are made from Hokkaido wheat, providing a moderate texture.
The restaurant is located near Ogikubo Station in Shinjuku and is a hidden gem for ramen lovers. It features a traditional ticket vending system for dining, and while the space is slightly cramped, it is filled with warmth.
The in-store dining experience uses a self-service ticket machine ordering system, making the service simple and efficient. The provided dining process is clear, which makes it feel relaxed and enjoyable.
Reviews
🍜2025 New Bib Gourmand Recommendations from Michelin! A wonderful broth made from carefully selected ingredients from Hokkaido!
Not far from Shinjuku, at Ogikubo Station, is a hidden gem among ramen enthusiasts in Japan. From well-established shops to various famous styles, there’s a new addition to the Bib Gourmand recommendations in this year’s 2025 Michelin Guide!
This restaurant, "Hakodate Shio Ramen Goryokaku," was founded in 2015 by an owner from Hakodate, Hokkaido, and has since been a must-visit for salt-flavored ramen in the Tokyo area.
I visited on a weekday at 3:30 PM, close to closing time, and there happened to be one spot available without needing to wait in line. However, they sell out every day, so it's advisable to arrive early for safety.
Dining here involves ordering from a ticket machine before entering. Once seated, the staff will collect the meal ticket. After finishing, diners are asked to place their utensils on the counter without needing to wipe the table.
Inside, you can see a wall stacked high with Hokkaido's quality southern konbu, which is the highest grade of seaweed, along with scallops from Sarufutsu Village, both of which are top-notch ingredients. The broth is clear and sweet, making it easy to finish every last drop!
I ordered the basic ramen for 900 yen plus an egg for 150 yen. The ramen came with two pieces of slightly crispy chashu, which were primarily lean meat but not dry at all, very delicious. Especially notable was a piece of "fu," which soaked up the savory broth perfectly; taking a bite burst with flavor—satisfying beyond words!
The noodles are medium-thin and made in-house with Hokkaido wheat, providing a balanced texture—neither too hard nor too soft—suitable for everyone's palate.
Unfortunately, I wasn't able to order their signature dish, the "Scallop Rice" (ほたてご飯) made with high-quality scallops, but I definitely want to try it next time!
