Wagyu Ramen GOKU – Shibuya’s Beef-Obsessed Ramen Shop

Wagyu ramen? Yes, it’s real. And at Wagyu Ramen GOKU in Shibuya, it might just ruin you for all other beef ramen.

100% Beef Bone Broth

The soup here is made entirely from beef bones. No chicken, no pork - just beef. But the magic is in the layering. The chef blends in special beef oils, including one rendered from the cow’s stomach, which adds a subtle sweetness.

The result is thick and gravy-like. Every sip screams beef, but with a surprising complexity that keeps you coming back.

Beef bone ramen is actually rare in Japan. Outside of Tottori - a prefecture famous for its gyukotsu (beef bone) ramen - most ramen shops stick with chicken or pork bases. That’s why GOKU stands out even more in Tokyo.

Three Cuts of Wagyu on Top

The toppings at GOKU are all about showcasing Wagyu in different forms:

• Sirloin slices grilled until they practically melt on your tongue.

• Smoky thigh meat, charred for a punch of flavor.

• Soy-marinated beef, deep and bold with every bite.

All this is tied together with a finishing drizzle of beef oil tare. This isn’t just ramen with beef toppings. It’s Wagyu showcased in three dimensions.

Premium Noodles

For noodles, GOKU works with Kanno Seimenjo, one of Japan’s top noodle makers. The premium wheat flour gives them a perfect chewy bite, sturdy enough to stand up to the rich broth.

A handful of bitter greens rounds out the bowl, cutting through the richness and balancing everything out.

Wagyu Ramen GOKU in Shibuya - Summary

Ramen in Tokyo rarely goes all-in on beef. That’s what makes Wagyu Ramen GOKU special. From soup to toppings, it’s pure Wagyu - a bowl that leaves no doubt what it’s about.

If you’re in Shibuya and craving something bold, indulgent, and unforgettable, GOKU is the place. The head chef brings serious pedigree too, having honed his craft at ramen powerhouses like Menya Musashi and Kikanbo.

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