Tabelog ratingGinza Hachigo (銀座 八五) redefines ramen with a technique and philosophy borrowed from French haute cuisine. The master, Yasushi Matsumura, creates a clear, golden broth that is more like a consommé, built from duck, chicken, and dried seafood without any of the traditional *tare* (seasoning base). The result is a soup of stunning clarity and deep, layered umami.
The signature dish that draws crowds is the ramen served with a single, large raviolo filled with foie gras and truffle. When broken, it melts into the soup, transforming the flavour profile into something richer and more aromatic. Reviewers consistently praise this unique experience, alongside the taut, straight noodles and the exceptionally thick, tender slices of *chashu* pork, often finished with a crack of black pepper. For a complete meal, many recommend the *niku gohan*, a side of pork on rice designed to be finished with the remaining broth.
A few diners find the truffle element can overpower the delicate broth, or that the soup leans slightly salty. The experience is also defined by its constraints: the room seats only six at a counter, service is fast, and the special ravioli is limited to about 30 servings a day and can sell out even for those with reservations.
Expect to spend between ¥1,000 and ¥2,000. Reviewers in 2024–2026 paid around ¥2,200 for the *Ravioli Gourmandise Chukasoba* (ramen with ravioli), ¥1,600 for the *Tokusei Chukasoba* (special ramen), and ¥500 for the pork rice. Most feel the precision and quality justify the price for a truly unique bowl.
- Booking: Reservations are essential and notoriously difficult to get. A limited number of seats for the following week are released on the TableCheck website every Saturday at 9:00 AM Japan time and are booked within seconds. A few walk-in spots are available daily, but require queueing from as early as 8:00 or 9:00 AM.
- Getting There: Ginza Hachigo is on the ground floor of the Daiichi Hanabusa Building, a 3-minute walk from Higashi-Ginza or Shintomicho stations.
- Payment: All major credit cards (Visa, Master, Amex, etc.), transportation IC cards (like Suica), and QR code payments (PayPay, Alipay, etc.) are accepted. A reservation fee of around ¥500 is charged at the time of booking.
- Age Restriction: Children of elementary school age and younger are not permitted.
- Seating: The restaurant has just 6 counter seats.
- Languages: English-speaking staff and English menus are available.
- Photography: Photos of your food are permitted, but photographing the kitchen is generally discouraged.
