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Back Fat Ramen: Japan’s Wildest Bowl – Featuring Benkei in Asakusa



When it comes to Japanese ramen, variety is endless. From light shoyu (soy


sauce) to rich tonkotsu (pork bone), ramen lovers are spoiled for choice. But one style turns everything up to 11: back fat ramen.

What Is Back Fat (Se-abura)?

"Se-abura" means pork back fat—soft, flavorful fat taken from the pig’s back, chopped into tiny pieces, and generously sprinkled over ramen. Sometimes it completely covers the surface like a snowy white layer, keeping the soup hot and adding a deep, sweet richness.

This style is especially famous in Niigata and parts of Tokyo, where it’s known for its bold, greasy charm. It’s not for the faint of heart—but if you’re into extreme food culture, it’s a must-try.

Cha-Cha Style Ramen: A Tokyo Legend in Asakusa


One unforgettable variation is the cha-cha style ramen, named after the “cha-cha” sound the chef makes while shaking pork fat through a strainer over the bowl.
And in Tokyo, no place does it quite like Benkei in Asakusa.

Since the 1970s, Benkei has been serving up heavy, soy sauce–based ramen with floating islands of back fat. As one of the pioneers of the “cha-cha” style, Benkei helped establish this rich and flavorful ramen as a major force in Tokyo’s ramen scene.

When ordering, you can choose the fat level:

less (sukuname), regular (futsuu), or extra (oome).

Order extra and brace yourself: the soup disappears beneath a shimmering white sea of fat. It’s shocking, a little absurd—and absolutely delicious.

Say the Magic Words—If You Dare!

Buy your meal ticket at the vending machine—but the real challenge begins when you hand it to the staff. That’s your moment to say:

 "Se-abura oome" ("extra back fat")
or
 "Gita-gita" — a juicy, onomatopoeic way to say “make it oily as hell”

(And yes—they mean the same level of fat. “Gita-gita” just sounds more wild.)

It’s not written anywhere. You just have to say it. With confidence.
Because once you say it… there’s no turning back.


How to Order (Without Panicking)

Ordering at Benkei might look intimidating at first—especially if you don’t read Japanese. But don’t worry. Here’s your foolproof guide:

🔹 Step 1: Go straight for the top-left button.



 That’s the default “Ramen” (らーめん). Just press it and you're golden.
The buttons below it are for extra toppings like more chashu pork, but if it’s your first time, keep it simple.


more chashu pork

🔹 Step 2: Hand your ticket to the staff.
At this moment, they might ask you,

「醤油（shoyu）or、塩（shio ）」

This means: “Soy sauce or salt?”

If your Japanese is rusty, don’t worry—they might skip the question altogether.
But if they do ask, just say:

“Shoyu” (soy sauce).

It’s the standard pick.


 You can also try “Soy sauce”—chances are it’ll be understood.

🔹 Step 3: Now's your moment of truth.
Want more back fat? This is it. The critical moment.
Say it with all the confidence you can muster:

“Se-abura oome!” (Extra back fat!)
or
“Gita-gita!” (Oily as hell!)

This phrase is not written anywhere. No signs. No buttons.
It lives only in your heart—and on your lips.

Miss this moment, and you’re stuck with regular fat.
Speak up, and you enter the world of glorious chaos.

Garlic, Chaos, and Ramen Dreams


As if the fat weren’t enough, Benkei also provides fresh grated garlic right on the table. Just scoop out as much as you dare and toss it in. 
Now it’s not just oily—it’s nuclear.



The result is a steam-blasting, pork-fat-and-garlic explosion that will  coat your soul, and haunt your taste buds (in the best way).
It’s not clean, it’s not delicate—but it’s peak Japanese food chaos.


Many first-timers leave Benkei saying, “Never again.”
But give it a week—and they’re craving it all over again, pacing their room, restless.
At that point, my friend, you’re no longer just a customer.
You’re a certified back fat junkie.

Asakusa: Tradition and Madness, Side by Side

So when you visit Asakusa, after taking photos of the Kaminarimon or strolling through Senso-ji, take a hard left—into madness.
Benkei’s cha-cha ramen is more than a meal; it’s a challenge, a memory, a greasy love letter to Japan’s culinary extremes.

You haven’t truly been to Tokyo until you’ve survived a bowl of Gita-Gita.


An Unconfirmed Mystery　The Legend of "Chou Gita"

And then, there’s the ultimate order: "Chou Gita"—"Chou" meaning "super" or "extreme" in Japanese, a mythical order said to elevate the ramen experience to a dimension beyond comprehension. It’s whispered about among ramen enthusiasts, though no one can confirm whether it truly exists or if it’s just a rumor.

What does it really mean? No one knows for sure. Is it just a fantasy?

The author once summoned the courage to ask for "Chou Gita." What came out was something beyond words. Whether it was truly "Chou Gita" or something else entirely—that, my friend, is for you to discover. One thing is certain, though: it was no ordinary bowl of ramen.

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