A bowl of ramen with “heartfelt dedication” at its core — the broth is rich but not salty, refreshing and smooth on the palate
▲ What does a bowl of ramen with “heartfelt dedication” as its soul actually taste like? (Photo / Reporter Chen Mingren)
Reported by Chen Ziying / Taipei
In recent years, ramen shops have sprung up all over Taiwan, with major Japanese brands also entering the market, indicating that this ramen craze is here to stay. At first glance, most ramen may look similar, but one particular bowl in Banqiao District, New Taipei City, has won over office workers and local residents alike — all thanks to two words: heartfelt dedication.
“Because it’s simple, even more care must be taken with the details,” explained Feng Xinyi, the store manager of Goichi Ramen Banqiao Branch, about the “soul” of this bowl of ramen. Feng Xinyi and Lü Huiyu, who had previously run their own Japanese restaurant business in Chicago, USA, for seven years, returned to Taiwan despite their thriving careers, drawn by homesickness. The Goichi Ramen brand resonated with them through its philosophy centered around “longing.”
%Even when using a franchise model, the duo still managed to run the ramen shop successfully. (Photo / Reporter Li Zhimei)
Even operating as a franchise, the pair have made the ramen shop thrive. Feng Xinyi said, “The flavors and broths of our brand are rooted in traditional Japanese ramen, but we incorporate Taiwanese tastes.” For example, this pork bone ramen retains the essential richness of Japanese-style ramen, emphasizing the animal-based white broth made from pork bones, which is simmered for 14 hours. The fat is carefully filtered out, and the fatty cuts favored by the Japanese are replaced with leaner meat more palatable to Taiwanese diners, earning high praise from foodies. As for the noodles, they’ve opted for thinner ones, which are more expensive but preferred by locals for their ability to soak up the broth. Feng Xinyi revealed that the daily process of “tying the meat” is no small task — it can’t be too loose to ensure a firm texture, yet it must melt in the mouth, so the tying can’t be too tight either.
▲ The pork bone ramen broth is rich yet not salty, with a surprisingly refreshing taste. The meat is thinly sliced but has a firm texture; the seafood ramen is made with “shrimp broth,” resulting in a light and sweet flavor. (Photo / Reporter Chen Mingren)
Besides ramen, the shop also offers N<饭、定食，而N<饭最重滑嫩细致的口感，因此火喉的控制也相当重要，且在肉熟后必须两分钟之内上菜，整体才能呈现完美的黄金色泽。
▲N<饭最重要的就是滑嫩的口感，因此时间的掌控相当重要；图为亲子N<饭。（图／记者陈明仁摄）
▲ A total of 18 side dishes, as lavish as an imperial feast, for you to choose from. (Photo / Reporter Chen Mingren)
【Goichi Ramen】
Address: Banqiao Zhongshan Branch — No. 273, Section 1, Zhongshan Road, Banqiao District, New Taipei City; Tucheng Jincheng Branch — No. 162, Section 3, Jincheng Road, Tucheng District, New Taipei City
Phone: Banqiao Zhongshan Branch — (02) 2952-3398; Tucheng Jincheng Branch — (02) 2261-0162
Business Hours: 11:00–14:00, 16:30–21:30
Price Range: NT$90 to NT$170
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