Many people may think of ramen as "rich". But! Even if it's not covered with fat, there are delicious ramen that will make you tremble!

“Menyasho gotsubo” is a “5 tsubo” ramen shop located in the Shinjuku Gyoen area of Tokyo. One day, the ramen I ate in a casual manner was so delicious that I asked him to interview me. That is the " cold corn ramen " that I will introduce this time.

◆ Cold corn ramen

Cold corn ramen (890 yen), which is offered only in the summer. Mix homemade soup using corn with medium-thick and chewy "flat hand fir noodles", and top with chicken char siu, menma, marsh (a kind of herb), chopped red radish, and cut roasted corn. There is.


Finally, add a little thick white sesame oil and top with parsley and black pepper to finish.

By the way, the reason for adding thick white sesame oil is that corn soup alone would be too refreshing. Sprinkling sesame oil adds richness and mellowness (oil is indispensable when it comes to ramen!). As a result, the soup is firmly entwined with the noodles, and when it is done, it comes into the mouth smoothly.


Also, on top of the char siu, there is a little raw white corn that is finely chopped like grated radish. It is a "condiment" for "chasing corn" that makes the corn feel even better when dissolved in soup.

◆ The soup is really good!

The soup is made by combining chicken, ginger, and seafood soup with strained corn, and adding thick soybean cream. This is really delicious!


The moment you put it in your mouth, the gentle sweetness of corn that is naturally derived from it spreads. A faint salty taste is heard here, making it an exquisite anba. It is refreshing even though it is rich, probably because there are few animal fats and oils. When entwined with the noodles, the refreshing scent of corn will come out of your nose, just like the summer breeze.

◆ "Chicken" char siu is excellent

Not only soup, but also char siu. This char siu is chicken . It is said that it is used only for this menu at the same store.

First, season the chicken overnight and put it in a bag to put it in a "vacuum state". By slowly cooking it at low temperature as it is, it is said that it will not let the umami of water and oil escape, and it will be finished as a soft char siu.


Moist and elegant mouthfeel like ham. When chewed, it is crispy and crispy, and the umami that has been trapped overflows.

◆ Limited to 20 meals a day

The corn cold ramen that the manager himself makes is also impressed with the taste that makes you feel happy every time you eat it. I really don't get tired of eating it many times (I ate it twice).

Limited sale of 10 meals each for lunch and dinner. It depends on the arrival of corn, but at the moment it is scheduled to be sold until the end of August. It's a popular menu that is sold out every day, so it's a good idea to aim for a slightly earlier time so that you don't miss it.


In addition, we are also offering a cup of "Summer Truffles and Cold Corn Ramen" (1,500 yen), which is made by sprinkling plenty of sliced truffles on cold corn ramen. How about a day when you want a little luxury?


As with the ramen I introduced this time, I personally want men, women, and people who don't usually eat ramen to try all of Gotsubo's menus. I'm sure you won't regret it!

The representative menu includes "Veggie Tsukemen" (tsukemen with plenty of vegetables) that is served at dinner time, and ramen that combines oyster soup and Iberian pork char siu, so start from here. Is it okay? I think you can enjoy it no matter how many times you visit.