Ichijoryu Ganko Sohonke Bunke Yotsuya Arakicho occupies the ground floor of a building on Sugidaimon-dori, a three-minute walk from Yotsuya-sanchome Station on the Tokyo Metro Marunouchi Line. It was the shop of Yasuyuki Ichijo, the founder — the iemoto, or head of the school — of the Ichijo-ryu Ganko ramen lineage. When he retired on 24 April 2022, his shop manager, Mr. Goto (後藤康浩), took it over, and the shop took its present name. It was selected for Tabelog's Ramen TOKYO Hyakumeiten (Top 100) 2025.

What kind of shop this is

The Ichijo-ryu Ganko lineage, headed by Yasuyuki Ichijo, has long been known for two things: a jet-black building with no signboard, where a large cow bone hung outside is the only indication that the shop is open, and a broth built on a cow-bone base — the one element shared across the whole school (as described in the December 2005 issue of the trade magazine Jinji Management). Disciples trade under names such as "nth-generation chokkei" (direct line) or "nth-generation bunke" (branch house), and each is free to set their own direction. This shop's name, Sohonke Bunke — "branch house of the head house" — marks it as the one that took over the founder's own shop.

The current owner, Mr. Goto, worked alongside the founder on bowls such as the shiso-shio ramen.

What to order

The signature bowl is the 100 Ramen (1,200 yen). It is made with no kaeshi at all — the seasoning tare that is normally poured into the bowl — so the salt and the savour come entirely from the dashi itself: cow and pork bones simmered with a large quantity of niboshi (dried sardines) and kombu. The "100" refers to a broth that is 100% dashi. The best-known topping is akuma-niku, "devil meat": pork belly cooked with ginger and soy sauce (check the official X account for the price).

Beyond that, the board changes daily, with bowls sorted into categories the shop calls junsei and fujun ("pure" and "impure") or johin and gehin ("refined" and "coarse"). On some days of the week the line-up changes as well. On a first visit, ask what is available that day before deciding.

Tips for visiting

Closing days are irregular, and reported hours vary between sources. Unscheduled closures also happen, so always check the day's announcement on the official X account before heading over.

  • Morning opening; the shop may open early once prep is done and closes early when ingredients run out
  • Opening days, hours and the day's menu are announced on the official X account (@ganko_yotsuya)
  • Say it is your first visit and the staff will walk you through the options
  • You may bring your own rice — the owner has said they will warm it up (Otona no Shumatsu, May 2024)