About Ramen Gendai
Stamina Ramen is a local specialty of Ibaraki Prefecture, originating in Hitachinaka City. The classic “cold” version features a sweet-and-spicy sauce made with cabbage, carrots, pumpkin, and seasoned liver, poured directly over noodles that have been chilled in cold water. At restaurants throughout the prefecture, centered around Hitachinaka City, you can enjoy this dish with each establishment’s unique sauce, noodles, and broth.
"Ramen Gendai," located about a 3-minute walk from Katsuta Station, is a restaurant where you can enjoy this Stamina Ramen. Last year, two former high school classmates—a senior and a junior—who had been regulars since their student days took over the shop from the previous owner. Driven by a desire to "preserve Gendai," they trained diligently and continue to uphold the long-loved flavor, keeping both the taste and the shop name unchanged.
The Appeal of the Signature Dish, “Stamina Hiyashi”
The signature dish is the “Stamina Hiyashi.” It’s a dry-style ramen where piping-hot sauce is tossed with chilled noodles. While stamina ramen typically features liver, Gendai also offers a version made with pork belly, making it an easy choice even for those who aren’t fond of liver. You can choose between a liver-only option or a combination of liver and pork belly.
The sauce has a slight sweetness without being too sweet, followed by a spicy kick that spreads across the palate. Unlike traditional versions, we no longer use pumpkin; instead, the sauce includes vegetables like cabbage and spinach, as well as quail eggs. The thick slices of pork belly are first deep-fried and then coated in the sauce, allowing you to enjoy the changing textures as you eat your way through the dish.The noodles are slightly thick and have a firm bite, blending well with the sauce. Served in a large bowl with plenty of sauce, it’s a truly hearty meal.
The Second-Generation Owner’s Recommended Way to Eat It
Inside the restaurant, there are signs detailing the second-generation owner’s recommended way to eat it. The instructions suggest “adding vinegar to taste” and “topping the remaining sauce with rice.” When you actually add vinegar, the flavor transforms into a refreshing, sweet-and-sour taste reminiscent of sweet and sour pork. Adding rice creates a flavor similar to an ankake don or gomoku don, allowing you to enjoy the dish until the very last bite without getting bored.
The Atmosphere Inside Ramen Gendai
The interior has a traditional atmosphere, with about 10 counter seats and two booth tables. It can get crowded during lunchtime, and you may have to wait in line outside. If you do have to wait, be sure to purchase your meal ticket before joining the line.
Access from Katsuta Station and Parking Information
There is no parking on-site, but you can use nearby private or municipal parking lots. This is a recommended spot for those who want to enjoy local flavors near Hitachinaka City and Katsuta Station.
The History of "Stamina Ramen," a Local Ramen Originating in Hitachinaka
"Stamina Ramen," known as the local specialty of Ibaraki Prefecture, originated in Hitachinaka City (formerly Katsuta City).
It all began in 1979 (Showa 54) when Junichi Nagai, the owner of "Tora-san Ramen" in Chuo-cho, Katsuta City, created the dish with the desire to "let students eat their fill of something cheap and nutritious." The original ingredients were liver, cabbage, carrots, Chinese chives, and onions.
In 1981 (Showa 56), Toshiyuki Machida replaced the onions with pumpkin, establishing the current form of Stamina Ramen. Mr. Nagai later moved to Mito City and opened “Stamina Ramen Matsugoro”; today, that shop claims the title of “Original House.”
Ramen Gendai is another long-established shop Katsuta that follows this tradition. The second-generation owner, who inherited the recipe from his predecessor, took over the shop with the desire to “preserve Gendai,” and it continues to be loved by many fans today.
Combine it with sightseeing around Katsuta Station
Ramen Gendai is conveniently located about a 3-minute walk from the East Exit of Katsuta Station, making it easy to fit into your lunch plans or a stroll through the city while sightseeing.
The restaurant is bustling with local regulars during lunchtime, so if you want to avoid the crowds, we recommend visiting right after opening around 11:15 AM or after 1:30 PM when the peak has passed. After enjoying the local “Stamina Ramen,” a popular route is to spend a relaxing coffee break at the Saza Coffee Main Store , which is within walking distance.
If you’re visiting Hitachinaka by car, a standard itinerary is to combine stops at Nakaminato Osakana Ichiba and Hitachi Seaside Park, and then explore the area around Katsuta Station on foot.