A four-minute walk from JR Shinjuku Station's New South Gate — technically in Sendagaya, Shibuya Ward — stands a shop whose slogan asks, 'Won't you drink shrimp?' Tsukemen Gonokami Seisakusho opened in December 2010 as a specialist in ebi (shrimp) tsukemen: thick dipping noodles served with a rich broth that uses generous amounts of amaebi (sweet shrimp), crushed shells and all. Fifteen years on, the line outside has barely let up.
What kind of shop is it?
The shop is run by Gonokami Seisakusho Co., headquartered in Ome, western Tokyo, which began in 2007 with the ramen shop Itsuki in Hamura. In December 2010 the company took the shrimp tsukemen that had become a hit at its original shop, dialed the shrimp flavor up further, and opened this dedicated specialist in Sendagaya. Its guiding philosophy is 'mottainai' — adding value to ingredients and by-products that would otherwise be thrown away — and the rich broth that uses amaebi shrimp down to their crushed shells follows from that same idea.
According to a press release from JR Tokai Food Service, the shop was selected for Tabelog's 'Ramen Hyakumeiten TOKYO' (Top 100) every year from 2017 to 2022. The brand opened a Taipei branch in 2017 and ran a limited-time outpost on the ramen street inside JR Nagoya Station from November 2023 until January 2025, when it closed at the end of its contract. The magazine Ramen Walker describes the Shinjuku shop as a hugely popular spot that has kept a line going in front of its door for more than a decade.
What to order
The signature Shrimp Tsukemen is ¥1,000, with a flavored-egg version at ¥1,150, extra pork at ¥1,250, and the fully loaded 'Special' at ¥1,500. Two variations start at ¥1,000: the Western-leaning Shrimp Tomato Tsukemen (the special version comes with cheese and cabbage, per a March 2025 feature) and the Shrimp Miso Tsukemen. Every item on the official menu carries an English name, which makes ordering easy for visitors (prices as listed on the official site, July 2026).
A March 2025 Yahoo! News feature also introduced the finisher you mix into the leftover dipping broth: officially named 'Yaki Cheese Meshi' (baked cheese rice, ¥300), described in the article as a baked cheese risotto. Side dishes run ¥150–300 — the whole menu assumes you will enjoy that shrimp broth down to the last drop.
Tips for visiting
Hours are 11:00–21:30 (last order 21:00), and the official site lists no regular closing days; the monthly calendar posted on its top page shows the shop open every day in July 2026. Temporary changes are announced on the official X and Instagram accounts, so check before you go.
Expect a queue. The March 2025 report counted about 20 people in line at 19:40 on a weekday — roughly 70% of them overseas visitors — with a wait of about 45 minutes. Arriving right at the 11:00 opening, or between the lunch and dinner peaks, is your best bet for a shorter wait.