The Pursuit of Perfection

Brand Story

01. The Artisan

Tetsuya Ishijima

I am Tetsuya Ishijima, owner of Wagyu Ramen Goku. I have spent approximately 10 years honing my craft at famous ramen shops in Tokyo.

The Origin

My journey to Wagyu Ramen began with my love for beef. During my student years, I worked at a steakhouse for four years (admittedly, partly for the staff meals!). The turning point came when I created a chilled noodle dish using beef bones as a seasonal special at a previous shop. Around that time, as the shop expanded into Asia and attracted international customers, I decided to establish my own path with 'Wagyu Ramen'.

02. The Obsession

100% Wagyu Paitan

I spent about two years prototyping to find the most delicious way to serve Wagyu as ramen. Wagyu is known for its premium fat, but too much can be heavy, and too little lacks flavor. I thoroughly pursued the perfect balance of quantity and quality. The result is our rich Wagyu Paitan soup, combined with a soy sauce base enhanced with kelp and dried shiitake mushrooms.

03. The Ingredients

Four Cuts of Wagyu Char Siu

Chuck Roll: Tender and sweet fat.

Sirloin: The undisputed king of steaks.

Lean Meat: Seared for aroma, with finely chopped inner thigh meat for texture that clings to the noodles.

Stewed Meat: Wagyu shank simmered until it falls apart.

Custom Noodles

Medium-thin, low-hydration noodles from Kanno Seimenjo. Selected from over 100 types, these custom noodles use only the core of the wheat.

Toppings

Watercress for its bitterness that complements Wagyu, various green onions (leek, onion, scallion), and bamboo shoot tips.

04. The Experience

"As you eat, the flavors of the stewed meat, seared lean meat, and the fat from the marbled meat melt into the soup, creating an evolving taste. We have kept the salt content moderate so you can enjoy it to the very last drop."

The Space

Located just off Miyamasuzaka, our 12-tsubo space offers 16 seats, including counter seats where you can watch the craft. The kitchen is elevated like a stage. We aim to provide a cafe-like atmosphere where international guests can slowly savor Japanese culture, with a focus on hospitality.