'Ganso Tokyo Rich Chicken & Pork Bone Jigemon Champon' to Launch Limited-Time 'Bari Umakaa~ Mentai Tsukemen Champon' Starting April 1

GOSSO Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; CEO: Ken Fujita) group company Otaka Shoji Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; CEO: Koichiro Takashina) will offer "Bari Umakaa~ Mentai Tsukemen Champon" and "Bari Umakaa~ Mentai Tsukemen Champon Bari Mentaiko ver." for a limited time from April 1 (Wednesday) to June 30 (Tuesday), 2026, at five locations in Tokyo. https://www.jigemonchampon.com

30-Second Magic, a Bowl of Joy: 'Ganso Tokyo Rich Chicken & Pork Bone Jigemon Champon'

Otaka Shoji operates 25 locations of the Tokyo-born champon specialty store "Jigemon Champon," primarily in the capital region. The signature rich chicken and pork bone soup, developed by Nagasaki native CEO Takashina and simmered for 10 hours, offers a deep flavor with a light finish. The custom high-hydration noodles made from 100% Hokkaido wheat have a smooth, chewy texture that pairs perfectly with the soup. By stir-frying fresh, crunchy vegetables at high heat and combining them with the soup and noodles in a 30-second "magic" cooking process, the restaurant delivers a bowl that maximizes aroma and flavor to satisfy both body and soul.

A Delicious Fusion of Rich Broth and Mentaiko: 'Mentai Tsukemen Champon' Debuts

To showcase the appeal of its rich chicken and pork bone broth, Jigemon Champon is introducing the "Bari Umakaa~ Mentai Tsukemen Champon" series at its Musashisakai, Esola Ikebukuro, Shinagawa Season Terrace, Mitten Fuchu, and Yoyogi stores for a limited time.

The standard "Bari Umakaa~ Mentai Tsukemen Champon" features a thick dipping broth made from slow-simmered chicken and pork bones mixed with Hakata's famous mentaiko. The rich soup clings to the chewy noodles, delivering a burst of savory and spicy flavors with the popping texture of pollock roe.

For an even more indulgent experience, the "Bari Mentaiko ver." includes a whole mentaiko topping. Customers are encouraged to first break up the mentaiko over the noodles to enjoy it like "aemen" (mixed noodles) before dipping them into the broth for a secondary flavor profile. This addictive bowl offers a concentrated punch of umami and spice.

Otaka Shoji aims to continue promoting champon culture both in Japan and internationally through the expansion of Jigemon Champon.

Product Overview

Sales Period: April 1 (Wednesday) – June 30 (Tuesday), 2026

Product Information: Bari Umakaa~ Mentai Tsukemen Champon Bari Mentaiko ver. – 1,628 yen