Ganko Ittetsu Ramen| Sapporo style ramen to the New England area.

fire

ramen

Ganko Ittetsu Ramen is the first to bring Sapporo style ramen to New England area.
While each region in Japan has its own version of ramen, Sapporo crafted version that is unique and distinct. Inspire by the fact that New England and this Northern Japanese city Sapporo share similar climates, we believed the Sapporo style ramen would be beloved here as it is in Japan.
Our goal is to preserve the traditional roots of Sapporo ramen while adding our own modern twist.

Sapporo
ramen

What makes
Sapporo
Ramen so
unique?

Unlike other styles of ramen, where the ingredient are arranged in the bowl, Sapporo-style ramen requires extra steps and skill. It is uniquely prepared in a wok (cast-iron pan). The wok adds many special elements to the ramen. The base (tare) is sautéed and caramelized with vegetables and other ingredients before being blended with the broth. This method heightens the flavor of the soup while adding a charred taste and aroma. Wok cooking also ensures the rich and hearty ramen comes piping hot to your table. Describing the flavor is unparalleled to tasting it yourself.

Wok

Noodle

Noodles

We take pride in serving the original noodles from Nishiyama Noodles, one of the oldest noodle manufacturing companies in Japan. Founded in 1953, the Sapporo-based companies has worked with chefs from all over the globe to produce fresh and flavorful noodles customized for each restaurant. Our chef also went through repeated trials and errors in their test kitchen however eventually cultivated our very own one-of-kind noodles. With the high water content, the noodles have a certain elasticity and glossiness as well as thick and chewy texture, which are designed to sop up the flavor of our homemade soup. Due to the requirement of special techniques, equipment and quality of water and wheat, this particular noodle is rarely seen in the United States. And once the noodles arrive from Japan, we take the time to age and cure the noodles to further enhance their bounciness. We hope you enjoy the noodles made with a collection of detailed techniques by Japanese professionals.

醤油

Soy sauce became popular for its umami taste. In Japanese, umami means “essence of deliciousness” and you will find this ingredient used in many Japanese dishes. There is a huge variety of soy sauce based on the flavor, grade, color etc. We took immense care and thought into our soy sauce selection for our ramen. Our soy sauce is made by Shoda Shoyu, a company out of Gunma prefecture in Japan, established in 1873. For more than 140 years, Shoda Shoyu has been supporting the food culture in Japan. They’ve maintained as the successors in the tradition of brewing soy sauce. Our Chef, Ken Iwaoka had the honorable chance of meet the manufacture's brewer master. Out of various choices of soy sauces, Chef Ken chose the following two types of soy sauce for Ganko Ittetsu Ramen.

Nama Shoyu
(Raw Shoyu)
This raw soy sauce is made without
pasteurization. It has a fresh flavor,
delicate aroma, mild and clear taste.
Saishikomi Shoyu
(Double processed Shoyu)
Is produced with a “Double fermenta-
tion” process.
Instead of salt water, soy sauce is used
in the second fermentation process.
This allows the soy sauce to have a
thick and rich umami flavor.
Kaeshi Kaeshi
Kaeshi (soup base) is the main element that is used to determine the flavor of the ramen. It is mixed with our broth to bring it to life. Because of its importance, we carefully hand pick our soy sauce, miso and salt to ensure the flavors are authentic and compliments our soup. We are mindful to select only natural and non-artificial ingredients. Our soy sauce is imported from Japan and our other Kaeshi is made in house. We believe that our diligence in selecting quality ingredients can be tasted in our ramen.
Dashi Dashi
Another core component to a good bowl of ramen is the Dashi (soup stock). Our main dashi is prepared with our homemade Tonkotsu and chicken double soup. Double soup brings together the delectable traits of pork and chicken. It is our secret to the rich and flavorful soup we serve. The Berkshire black pork and chicken broth are both made separately and then blended together. To bring out the most flavor in each broth, we simmer each at a different temperature and for a long period of time. Even though this process requires much patience and effort, we always aim for the highest quality for our ramen. Lastly, we are always continuing to adapt and enhance our ramen, look out for specials that come out in the future.

Gankara Miso

Gankara Miso

Our popular spicy miso ramen homemade gankara paste is made out of 7 types of spice and paste which makes our Gankara miso original and unique.

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Gantetsu Shoyu

Gantetsu Shoyu

Saishikomi shoyu base kaeshi is caramelized every order with garlic and bean sprouts to add the char aroma to define the soup.
Additional dashi flakes will enhance the flavor profile.

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Shio-Paitan

Shio-Paitan

Silky white paitan soup with shio-tare (sauce).
Various types of sea salt with complexed dashi.

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Miso

Miso

The origin of traditional Sapporo miso ramen.
Miso tare (sauce) show cases the harmony of red and white miso.
With every order, the Miso tare is carefully caramelized with vegetables to inherit traditional technique.

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Karai Shoyu

Karai Shoyu

The chef's favourite spicy shoyu.
Perfect balance of shoyu kaeshi, spice and soup stock.
No ramen will be the same.

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Shoyu

Shoyu

Delicate and mild Nama shoyu base kaeshi
will provide a completely distinct experience,
separates from ordinary dark color soy sauce base ramen.

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Tan-Tan

Tan-Tan

Famous Ganko's Tan Tan ramen.
Our original blend sesame paste tare with homemade spicy garlic oil.
This thick and creamy soup will present a unique ramen experience.

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Tori-shio Ramen

Tori-shio

The perfection of simplicity.
Light clear chicken stock with Shio Tare (sauce) is made from various types of sea salt and complexed dashi.

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Shoyu 1910

Shoyu 1910

Our nostalgic shoyu ramen.
Light clear chicken stock with nama and saishikomi shoyu blended Kaeshi.
The taste of the year 1910 in Japan.

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Iron Wok Chef

Since2015

KEN Iwaoka
from Tokyo Japan

Interior

FAQ

We do not take any reservations. We are first come first serve restaurant.
Instead, you will be able to view the current wait time on our Yelp page and within 1 mile to the restaurant,
you will be able to reserve your spot in line. Please check in with the host upon arrival.

All of our items on the menu contain wheat (gluten) and soy bean.
Please inform your server if a person in your party has a food allergy and ask your server for more details.

Yes, we will be able to adjust the spiciness or saltiness to your preference.

We have high chairs available. Currently, we do not offer kids menu.

Please refer to each stores informations.
Brookline:Over 120 spaces public parking lot behind the building and street parking.
Braintree:Free parking spaces available in front of the building.

Location

Information

Ganko Ittetsu Ramen
Brookline

Address
318 Harvard st Unit #4, Brookline, MA 02446 (inside of arcade building)
TEL
617-730-8100
Opening Hours
11:30 am to 10:00 pm - Monday thru Saturday
11:30 am to 9:00 pm - Sunday
Holidays
Closed on 4th of July, Thanksgiving day, Christmas day

Ganko Ramen
Braintree

Address
224 Quincey Ave, Braintree, MA 02184
TEL
Opening Hours
Holidays
  • "Opening soon"