GERO, Gifu -- The cloudy soup makes the dish look exactly like tonkotsu pork ramen. When you taste the soup, however, you will notice a mild milk flavor. Although it has the consistency of a white cream stew or potage, the Chinese influence is unmistakable in its aroma. Served with firm ramen noodles that complement the soup perfectly, Gero Gyunyu ramen (Gero milk ramen) costs 850 yen before tax.
The unique ramen is the brainchild of Chukashubo Toan owner Yasuhiko Futamura, 43. Futamura came up with the dish in 2001 when he was opening the restaurant in his hometown in the Gero Onsen hot spring area, hoping to make use of local ingredients, including a kind of milk that is only sold in the town.
He gained experience cooking at restaurants in Yokohama's Chinatown and Nagoya before opening Chukashubo Toan.
The dish falls into the category of new-wave local cuisine. Though the dish may seem unorthodox to some ramen traditionalists, Futamura insisted, "[Gero Gyunyu ramen] is a Chinese dish inspired by another Chinese dish, creamed abalone, that is prepared with milk."
The soup is made with Gero milk and a chicken-based broth, with green onion-flavored oil and garlic-flavored oil used to bring out the flavor.
Toppings include soft boiled egg, fried green onion, grated cheese and chashu roasted pork from locally reared pigs raised on a natto diet.
"All of the ingredients combine to create a fairly complex dish, even though it looks quite simple," Futamura said.
Although most of Chukashubo Toan's menu is based on Cantonese cuisine, Futamura said, "I don't necessarily stick to authentic Chinese cuisine. I'd rather serve food that local people want to eat, making use of local ingredients."
Chukashubo Toan
Open: 6 p.m. to 12 a.m. (11:30 p.m. for last order)
Closed on an irregular schedule
Address: 237-6 Yunoshima, Gero, Gifu Prefecture
Phone: (0576) 24-2450
English menu available
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