Ganko Ittetsu Ramen brings Sapporo-style ramen to the Brookline arcade at Coolidge Corner, a format distinguished by its wok preparation: the tare base is sautéed and caramelized with vegetables before being blended into the broth, giving the soup a charred depth not found in other ramen styles. Chef Ken Iwaoka built the kitchen around imported components — noodles from Nishiyama Noodles, a Sapporo-based maker founded in 1953, aged and cured in-house after arrival, and soy sauce from Gunma prefecture's Shoda Shoyu, established 1873, with two types selected for the kitchen's kaeshi. That kaeshi, the soup base that anchors each bowl, is made in-house using only natural ingredients.
Six ramen styles are on offer, with noodles noted for their bite and broths that have built a consistent following. The restaurant has been included in a citywide dining roundup.
Six ramen styles are on offer, with noodles noted for their bite and broths that have built a consistent following. The restaurant has been included in a citywide dining roundup.