As of October 1st, we have renewed the contents of the first Ramen Box.
Our goal is to provide those experiencing Wagokoro’s ramen for the first time with an even more authentic taste of Japanese ramen.



In this first Ramen Box, we've focused on renowned yet understated shops—those highly rated among Japanese ramen enthusiasts but led by owners who prefer not to expand into multiple locations or grow their businesses too large. Our goal is to bring the hidden gems of Japan’s ramen scene to an international audience by selecting flavors from across the country.

Tonkotsu ramen is not only immensely popular among Japanese people but also enjoys widespread appeal overseas. However, the most well-known versions abroad tend to be the classic tonkotsu styles from chains like Ichiran and Ippudo, which often overshadow other unique varieties. To offer a more diverse experience, we have chosen a distinctive tonkotsu ramen from Kumamoto in the Kyushu region, the birthplace of tonkotsu ramen, known for its unique take on this beloved style.

Additionally, while tonkotsu ramen enjoys significant popularity, traditional soy sauce-based (shoyu) ramen also holds a special place, ranking as the second most popular style in Washin's survey. For this category, we have selected a deep, flavorful bowl from Sano in Tochigi Prefecture, a region known for its unique evolution of shoyu ramen.

These two selections cater to the tastes of true ramen aficionados in Japan, offering a slightly more sophisticated and distinctive experience.

Daikoku Tonkotsu Ramen

For the Tonkotsu Ramen, instead of the standard tonkotsu style from the previous ramen, we've selected a special type from Kumamoto Prefecture in the Kyushu region.

In Kumamoto, they use a special garlic oil called "ma-yu," which is garlic fried in oil until aromatic and then mixed into the soup. This creates a deep and addictive flavor.

YOSUKE Syoyu Ramen

The other type of ramen is from Menya Yosuke, a representative Sano Ramen shop. Its soy sauce-based soup is made with chicken and pork bones, combined with broth extracted from vegetables, beef tendons, and beef fat, creating a refined and rich flavor. The medium-thick noodles are homemade, providing a satisfying texture. Please enjoy these two types of light and delicious ramen.

How to cook

■DAIKOKU Tonkotsu Ramen

1. Please put the noodles into plenty of boiling water and (or until your desired firmness).
2. In a bowl, mix the attached soup with 270cc of hot water for one serving.
3. Once the noodles are cooked, drain well and transfer to the bowl with the soup. Add toppings as desired, and it's ready to serve.
4. boil for 2-3 minutes

■YOSUKE Syoyu Ramen

1. Please put the noodles into plenty of boiling water and boil for 3-4 minutes (or until your desired firmness).
2. In a bowl, mix the attached soup with 300ml of hot water for one serving.
3. Once the noodles are cooked, drain well and transfer to the bowl with the soup. Add toppings as desired, and it's ready to serve.

Recommended Toppings

■DAIKOKU Tonkotsu Ramen

• Menma (bamboo shoots)
• Dried seaweed
• Dried green onions
• Pickled red ginger
• Dried wood ear mushrooms

■YOSUKE Syoyu Ramen

• Menma (bamboo shoots)
• Dried seaweed
• Dried green onions

Topping Storage Instructions

• Menma (bamboo shoots): Can be used as is, but please refrigerate after opening.
• Dried seaweed: Take out the amount you‘ll be using. After opening, please store in a dry place.
• Dried green onions: Take out the amount you‘ll be using. After opening, please store in a dry place.

• Pickled red ginger: Store at room temperature and only open the amount you intend to use.

• Dried wood ear mushrooms: Place the desired amount in hot water for 10-15 minutes. After opening, store at room temperature.