Gyokotsuya Ginza, a specialty restaurant serving "fish bone ramen" originating from a traditional Japanese restaurant, opens on June 1st.
Ajiwa Shoten Co., Ltd. and Hiromasa Co., Ltd. will open "Gyokotsuya Ginza," a specialty fish bone ramen restaurant, in Ginza, Chuo-ku, Tokyo, on June 1, 2026.
This restaurant is a new venture by a kappo (traditional Japanese restaurant) that has been operating the Japanese restaurant "Ajimi" in Hakata Ward, Fukuoka City, and it features ramen where the soup takes center stage.
"Gyokotsuya Ginza Store" details URL: https://www.instagram.com/gyokotsuya.ginzatokyo/
▲Fish bone ramen 1,550 yen
■ "Soup Shop" — Soup is the star
Gyokotsuya is not your average ramen shop.
This is a restaurant where you can savor the soup.
While traditional ramen relies on a balance of noodles, toppings, and soup, our restaurant defies this convention by adopting a design that places the soup at the forefront.
This brand is supervised by "Ajimi," a kappo (traditional Japanese) restaurant located in Nakasu, Fukuoka.
Based on the techniques of chefs who have earned Michelin stars, we are reconstructing the delicate dashi (broth) culture of Japanese cuisine in the form of ramen.
■ Why don't we serve char siu? <br /> Char siu is arguably the star of most ramen dishes.
However, we deliberately choose not to use it in our store.
There is only one reason.
Because it destroys the delicate flavor of the fish.
By eliminating animal-based fats and aromas, we maximize the inherent purity of the soup.
■ Three essential principles
① Ingredients for the soup Ingredients exist to enhance the soup.
Only carefully selected ingredients are used: small shrimp tempura, green onions, seaweed, and cabbage.
In particular, the tempura of small shrimp is prepared using traditional Japanese techniques, which adds a savory aroma and depth to the flavor of the fish.
② The noodles are designed to play a supporting role . The main star is the soup.
Noodles exist to carry that.
The specially made noodles, with their chewy texture, blend perfectly with the soup, creating a harmonious and satisfying bowl of ramen.
③ A rich soup made from sea bream bones <br /> The soup is made using sea bream bones as a base, and is carefully prepared using Japanese culinary techniques.
By thoroughly eliminating any unwanted flavors, we extract a clear and rich umami taste.
We've expressed the potential of the sea bream, often called the "king of fish," in the form of ramen.
■ A new food culture in Ginza's late-night scene <br />Opening hours: 9 PM to 4 AM the following day.
It offers a new value to Ginza nights, not just as a "finishing touch" after drinking, but as a new destination in itself—a place to "go for soup."
▲Steamed rice
In addition, the same store operates "Unagi no Eight Ginza" during lunchtime.
This restaurant specializes in eel dishes and is popular with inbound tourists. Its distinctive feature is its dual-purpose style of serving eel during the day and fish bone ramen at night.
At Unagi no Eight, they serve eel with a melt-in-your-mouth texture, utilizing authentic Japanese cooking techniques, and their cooking skills and philosophy regarding broth are also applied to Gyokotsuya.
Details for "Unagi no Eito Ginza": https://www.instagram.com/unaginoeito_ginzatokyo/
■ Product overview
▲Fish bone ramen 1,550 yen
▲Fish bone broth dipping noodles 1,550 yen
▲Spicy Fish Bone Ramen 1,550 yen
▲Spicy Fish Bone Broth Dipping Noodles 1,550 yen
■ Store Information
▲Store exterior
Store name: Gyokotsuya Ginza Store Opening date: June 1, 2026 Address: 1F Hikari Building, 7-4-14 Ginza, Chuo-ku, Tokyo 104-0061
Access: 4-minute walk (290m) from Ginza Station on the Tokyo Metro Ginza Line.
JR Yamanote Line / Shimbashi Station, 5-minute walk (360m)
JR Yamanote Line / Yurakucho Station, 5-minute walk (370m)
Opening hours: 21:00 – 4:00 the following day, every day
Closed: Open all year round Seating capacity: 24 seats (8 counter seats, 16 table seats)
[Hiromasa Co., Ltd.] Press Release
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