Hello! I’m SacChi, a blogger exploring Kochi’s unique food culture in Shikoku, Japan.
Today I’m introducing Nabeyaki Ramen no Garo Susaki Honten (鍋焼きラーメンのがろー)—a beloved institution since 1976 representing Susaki City’s signature ramen culture in Kochi Prefecture, Shikoku.
日本語の記事はこちら👉【高知・須崎市】土鍋で熱々！「鍋焼きラーメンのがろー」｜七箇条を守る本場の味 | 診断士SacChiの恋する高知LIFE
🍜 What is Kochi’s Hidden Specialty: Nabeyaki Ramen?
When people think of Kochi Prefecture’s local cuisine, they picture:
- Katsuo no Tataki (seared bonito)
- Sawachi Ryori (platter feasts)
But ramen deserves respect too—especially Nabeyaki Ramen, born in Susaki City.
Created shortly after WWII, this ramen features:
- Chicken broth-based light soy sauce soup
- Thin straight noodles
- Parent chicken meat, green onions, and raw egg
- Simmered in a clay pot (土鍋 / donabe)
The greatest appeal: It stays piping hot until the last bite.
To preserve this ramen culture, Susaki City established the “Nabeyaki Ramen 7 Commandments” (鍋焼きラーメン七箇条).
📜 The 7 Sacred Commandments of Nabeyaki Ramen
To officially qualify as Susaki Nabeyaki Ramen, restaurants must follow these seven rules:
- Soup base: Chicken broth (鶏ガラ) with soy sauce
- Noodles: Thin straight noodles
- Core ingredients: Parent chicken meat, green onions, raw egg
- Vessel: Served in clay pot (土鍋 / donabe)
- Temperature: Soup must be piping hot
- Side dish: Accompanied by takuan (pickled radish)
- Location: Restaurant must be located in Susaki City
These commandments protect Susaki’s Nabeyaki Ramen identity and represent local pride.
Note: Garo’s Kochi City branch faithfully recreates 6 of the 7 commandments (only location differs), delivering authentic Susaki flavor beyond city limits!
🔥 Tasting Report: Authentic Nabeyaki Ramen at Garo
What I Ordered: Nabeyaki Ramen with Parent Chicken (¥880)
The arrival: A bubbling clay pot arrives at your table, filling the air with savory chicken aroma.
What’s inside the clay pot:
- Chicken broth soy sauce soup (simmering!)
- Thin straight noodles
- Chikuwa (fish cake tube)
- Green onions
- Parent chicken meat (firm, flavorful)
- Raw egg (coats everything in silky richness)
Perfect for cold weather—the clay pot ensures noodles never get soggy, and soup flavor penetrates deeper with every minute.
The takuan side dish (pickled radish with tangy acidity) cuts through the soup’s richness beautifully—a thoughtful pairing.
🍚 Pro Move: Clay Pot Zosui (Rice Porridge Finish)
Local wisdom: After finishing noodles, add rice to the remaining soup for zosui-style porridge.
The result? Rich chicken broth + soy sauce + egg = ultimate tamago kake gohan (egg rice) experience! Don’t skip this.
🌶️ Menu Variations Beyond Classic
Garo offers variations for different palates:
- Aka-Kara Nabeyaki (red spicy version) → for heat seekers
- Garlic Hormone Nabeyaki (with offal) → for hearty appetites
International traveler bonus: Garo has Kochi City locations too, making it accessible even without visiting Susaki!
🏪 Restaurant Information
| Item | Details |
|---|---|
| Name | Ramen no Garo – Susaki Main Store |
| Address | 7-15 Kajimachi, Susaki City, Kochi Prefecture, Shikoku, Japan |
| Phone | 0889-42-3222 |
| Hours | 11:00 AM – 4:00 PM |
| Closed | Thursday & Friday |
| Acccess | 4-min walk from JR Susaki Station |
| Budget | ¥700–¥1,000 per person |
| Official Site | https://www.nabeyaki-garo.com/ |
| Google Map | https://maps.app.goo.gl/kAcLsFKRNoSCKdRd7 |
⚠️ Important for international visitors:
- No reservation list—staff give you a buzzer, wait outside
- Cash recommended (confirm card acceptance)
- Popular spot = expect waits during lunch rush
🏞️ Bonus: Susaki City Views While Waiting
Since this is a popular spot, I climbed the nearby evacuation route stairs during my wait.
Result: Stunning panoramic view of Susaki City! (Also: out of breath from the climb 😅)
Worth the leg workout for the scenery alone.
🍜 Summary | Savor Susaki’s Pride in Every Clay Pot
Nabeyaki Ramen is Susaki City’s culinary identity—a local treasure in Kochi Prefecture, Shikoku.
Garo faithfully honors the 7 Commandments, delivering authentic Susaki flavor even in Kochi City branches.
Perfect for cold weather, this clay pot experience is a must-try for anyone exploring Shikoku’s food culture. 🍜🔥
Why this matters: As a consultant studying regional economies in Shikoku, I see places like Garo as cultural preservation through commerce. The 7 Commandments aren’t marketing gimmicks—they’re identity protection mechanisms ensuring Susaki’s culinary heritage survives tourism pressure. Every ¥880 bowl supports this system. Every clay pot honors post-war innovation. This is how local culture stays alive while staying accessible. 🍜
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