Japanese Ramen Gokan – Insanely Good Shio Ramen in Ikebukuro

Gokan Ramen (五感) in Ikebukuro is reservation only. It’s a symphony of salt, chicken, and clam, performed in one of Tokyo’s most intimate ramen spaces.

Reservations open every Sunday at 10 a.m. on TableCheck for the following week, and they disappear in minutes. And honestly, it makes sense. This place delivers one of the most memorable shio bowls I’ve had in a long time.

The space itself has history. It’s the same location where Rokkandō, another famed ramen shop, once stood.

Gokan Ramen in Ikebukuro – The Bowl

Let’s start with the soup, because that’s where Gokan just hits another level. It’s salty - unapologetically so. But that salt isn’t just seasoning; it’s direction. It pushes the chicken and clam flavors forward, amplifying them until they practically sing.

The base combines Hinai chicken, Nagoya Cochin, and Daisen chicken, with Rausu kelp and Hokkaido scallops folded in for a natural, oceanic sweetness. The result? A broth that glows - clean, rich, and impossibly balanced.

The first sip feels warm and briny, but by the third, you realize how layered it is - like tasting sunlight through steam. I love salty ramen, but Gokan somehow makes salt itself taste elegant.

Toppings and Noodles

You won’t find an overload of toppings here. It’s all about quality. Slices of Kagoshima black pork and chicken thigh are low-temperature cooked, then lightly charcoal-grilled for that subtle smoky finish. Add in handmade dumplings, a silky seasoned egg, and that’s about it.

It’s restrained - but intentional. The toppings act more like background vocals to the soup’s solo performance.

The noodles, from Daisei Shokuhin, are a nice match.

Why I Went All In

With the reservation fee and all toppings, my total came to just over ¥2,500. But at a place like Gokan, you don’t hold back. You’ve set an alarm to book it, waited all week, and made the trip to Ikebukuro - might as well go all in.

And I’m glad I did. Every extra topping felt like a nod to the effort it took to be there. But even if I’d ordered the simplest version, that broth alone would’ve made it worth it.

Gokan isn’t just a good shio ramen shop. It’s a reminder of what ramen can be when a chef treats it like art. Map Link