Tottori Gyukotsu Ramen

When it comes to ramen, pork or chicken bone broths are the standard, but in western Tottori a distinctive ramen made from beef bones has long been beloved. Spreading mainly around the cities of Yonago and Kurayoshi, it has been a part of everyday life here since the Showa era. The region's fame as a cattle-raising area gave rise to this unusual soup.

Highlights

The broth, slowly simmered from beef bones, looks rich but tastes light on the palate, spreading a faint sweetness and roasted aroma unique to beef fat. Many shops serve a clear soy-based version that pairs beautifully with medium-thin wavy or straight noodles. Each shop has its own character in soup richness and toppings, making it fun to compare.

Enjoying the Seasons

It can be enjoyed year round, but a warming bowl is especially welcome in winter. Some shops offer a chilled version in summer, changing its face with the seasons. Local diners bustle with regulars at lunchtime, and part of the charm is savoring it in a simple, unpretentious atmosphere.

Access and Basic Information

Shops serving beef-bone ramen are scattered from western to central Tottori, centered on Yonago and Kurayoshi. There are popular shops around JR Yonago Station, and touring the national routes by car makes it easy to find long-established diners. Hours vary by shop, so checking before you visit is reassuring.

A Quick Tip

If it is your first time, starting with the basic soy flavor is recommended. Adjusting the taste with the vinegar and pepper on the table and enjoying the soup to the last drop is the local way to eat it.