Japanese Ginza Queuing Favorite Opens in Taiwan – Gokakusho Seisakusho’s Tsukemen Delivers Rich Shrimp Flavor

▲ Gokakusho Seisakusho’s Rich Shrimp Tsukemen.

Reported and photographed by Huang Shiyuan / Taipei

Tokyo’s Shinjuku-popular tsukemen spot “Gokakusho Seisakusho” officially launched in Taiwan in July. The shop regularly offers three types of ramen: Rich Shrimp Tsukemen, Rich Tomato Shrimp Tsukemen, and Rich Shrimp Dashi Ramen, though limited-edition ramen is occasionally introduced. The names of the ramen reveal their broth characteristics. The dipping sauce for tsukemen is simmered with pork bones and shrimp heads, while the Rich Shrimp Dashi Ramen uses only shrimp heads for its broth, resulting in an even more pronounced sweet and savory shrimp flavor.


▲ The dipping sauce contains large pieces of dried bamboo shoots.


▲ Large slices of char siu in the dipping sauce.

The dipping sauce used for Rich Shrimp Tsukemen and Rich Tomato Shrimp Tsukemen delivers a strong shrimp flavor. Mr. Yu, the shop development manager at Gokakusho Seisakusho, explained that both the broth and dipping sauce are made primarily with shrimp heads. However, to help the sauce cling to the noodles, pork bone broth is also added—only pork bones can create the desired richness. The sauce also includes kelp char siu, large bamboo shoots, and chicken. As for how to eat tsukemen, the shop recommends dipping only half the noodle into the sauce for balanced flavor.


▲ Rich Shrimp Dashi Ramen has an even more intense shrimp flavor.

Gokakusho Seisakusho’s noodles also differ from those at most ramen shops. The tsukemen noodles are made from whole wheat flour (whole grain flour), ground from the entire wheat kernel, including the endosperm, bran, and germ. This gives the noodles a richer wheat aroma and a firmer, chewier texture.

Address: No. 6, Lane 6, Alley 553, Section 4, Zhongxiao East Road, Xinyi District
Phone: 02-2746-6867
Price: NT$230–250


▲ Signboard.


▲ Shop exterior.