Hachimitsu Gotanda Ramen Review: Hand-Pulled Noodles & Shiro Shoyu

Hachimitsu Gotanda Ramen Review

Hachimitsu (手打ち正麺 Hachimitsu) in Gotanda is one of those ramen shops that snuck up on the neighborhood. It's a basement counter shop off the main drag that's quietly become one of the better hand-cut noodle bowls in Tokyo.

The Shiro Shoyu

They offer the same kuro/shiro shoyu (black or white soy sauce) structure you'll find at Yakumo in Ikejiri. I went for the shiro shoyu (white soy sauce). Hachimitsu's base stock is chicken-driven. But for the shiro version specifically, the shop deliberately pulls that base back. This leaves the broth with mostly scallop and clam flavors.

That tracks with what I tasted. The base is airy and a little murky, with shellfish depth from the clams and scallops. But I still picked up a savory chicken richness underneath it. The soup rides a line between clear and creamy.

A Note on the Seabura Version

I've also tried the seabura (back fat) version here, and while it's not bad, I found it tipped the bowl into heavier territory than it needed to be. The shiro shoyu's whole appeal is that lighter, cleaner profile, and the added fat works against that.

Worth trying once, but the standard shiro shoyu is the move.

The Noodles

The noodles are the real headline. They're temomi — hand-pressed to order — and it shows. They're high hydration, frizzy, with an irregular chew that machine-cut noodles just can't fake.

The Toppings

Chashu-wise, you get both chicken and pork in the bowl, and the pork is the standout — sous vide, soft, and clearly the more modern touch of the two. The wonton dumplings hold their own too, and the onions give the murky soup a nice bit of lift.

The Takeaway

Hachimitsu in Gotanda isn't reinventing anything — it's a shop doing hand-cut noodles and a thoughtful ramen broth.

The shiro shoyu is the bowl to get, and the noodles alone are worth the trip down into that basement counter.

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