From Myth to Menu: The World of Ultra-Oily Ramen in Japan
In Asakusa —a district where temple-lined streets and old storefronts still preserve the atmosphere of historic Tokyo—there is another kind of experience waiting just around the corner. In a previous article, I stepped into the chaotic world of back fat ramen at Ramen Benkei. Here, pork fat doesn’t just add flavor to the soup—it takes control of it . This is the so-called “cha-cha” style, where back fat is shaken over the bowl until the surface is covered in a shimmering white layer. Back Fat Ramen: Japan’s Wildest Bowl – Featuring Benkei in Asakusa You might remember the keyword I mentioned— “Gita-gita.” A kind of spell you whisper to the staff to ask for extra fat. And then, there was something else. “Chou Gita.” — “chou” meaning “super” in Japanese — A rumor. A whispered upgrade. Something not written anywhere. —Or so it seemed. The Rumor Becomes Real Recently, when I returned to Benkei in Asakusa after some time away, I noticed something had changed. ...