01 / ABOUT THE PLACE
About this place
Guchoku’s tonkotsu ramen is worth considering if you want a rich bowl that is still easy to eat. Visitors describe the thick broth as full of pork-bone flavour, mellow and not overly pungent. Perceptions of richness vary, though, so it is a good choice when you are in the mood for a pronounced tonkotsu taste.
Some diners single out the thin noodles, made with whole-wheat flour, praising their bite, wheat flavour and how well they take up the broth. Toppings mentioned include chashu prepared in different ways, including seared and smoked, thick-cut menma and fragrant rock seaweed. One diner found that the seaweed paired particularly well with the soup; if you enjoy it, you could try adding extra.
Alongside classic tonkotsu ramen, the menu lists Genovese-style tonkotsu ramen. A diner who tried the version with basil, tomato and cheese enjoyed the unexpected way the basil flavour worked with the pork-bone broth. You can stick with the signature tonkotsu or try something a little different.
If you want more noodles, extra servings are available, including a house-made option. One diner found the broth tasted thinner after adding noodles, so you may prefer to take your time with the soup in your first bowl.
The shop has been described as small, with counter seating, making it a possible option for a solo meal. Waits can be on the long side, so allow plenty of time. Payment is cash only, and reservations are not accepted.
