Tsukemen Gyorai: Kumamoto’s Thunderous Ramen Lands in Hong Kong

Hong Kong’s ramen scene welcomes a serious contender with the arrival of Tsukemen Gyorai, the cult tsukemen specialist from Kumamoto, now opening its first overseas outpost in Wan Chai. Revered in Japan for achieving the near-impossible balance of richness and refreshment, Gyorai’s dipping ramen is bold without being overwhelming.

The name says it all: Gyorai (魚雷) combines “fish” and “thunder”, capturing the electrifying contrast at the heart of its broth. The process is meticulous. More than 50kg of pork bones, trotters, ribs, and chicken parts are crushed and simmered for a full day to extract maximum depth, before being layered with a fragrant seafood essence of sardines, mackerel, anchovies, and bonito. Homemade spicy miso, ginger, garlic, and onions bring structure and lift.

The tsukemen noodles, made from a blend of three flours, are springy and resilient, designed to cling to the dense dipping broth. While purists opt for cold noodles, the Hong Kong branch smartly offers a hot version year-round. Highlights include the signature tonkotsu-fish tsukemen, a surprisingly nuanced curry tsukemen, and the fearsome Mega Hot option. Don’t skip the final ritual: adding rice to the leftover broth for a deeply satisfying finish.