The One about Mount Takao in Hachioji Part 4 – The Mount Takao Monkey Park and Wild Flower Garden
The One about Mount Takao in Hachioji Part 3 – What to do at Kiyotaki Station
The One about Mount Takao in Hachioji Part 2 – On the Way to Kiyotaki Station
The One about Mount Takao in Hachioji Part 1 – Arriving at Takaosanguchi Station
By this time, for many people who are going up Mount Takao, they need that rest. Something to eat or drink, may it be something light or need to take in some carbs before heading up, the good news is that after going pass otokozaka and onnazaka, you will reach Gongenchaya.
It’s important to note that the rest area is known for selling dango, tea and ramen, but it’s important to know that this place takes cash only!
For those who are hoping to there will be more restaurants after this stop, there is a snack shop and a vegetarian restaurant, otherwise the next ramen/soba restaurant will be right near the top of the mountain.
You will see a Goma Dango selling dango and employees giving away free tea. I’m not sure if it’s attached to Gongenchaya, but it looked like it.
Dango is a Japanese dumpling/sweet made of rice flour. Similar to mochi, different types of dango are sold throughout the season.
While you can get tea, draft beer and other beverages, a lot of people went for the tea and also people ordered taro ice cream as well.
You get three huge pieces of dango and they were delicious! But I needed to get something to eat and so I entered Gongenchaya and ordered a tonkatsu ramen.
It’s important to note that the restaurant is only open from 11:00 a.m. through 4:00 p.m.
I decided to order the Jinenjo Ramen, one of the specialties of the Gogenchaya.
Jinenjo (also known as yamaimo or yamatoimo) is a Japanese wild yam found in the mountains and also known as the “King of Wild Vegetables”. In fact, the yam was considered an aphrodisiac back in the Edo Period (1603-1868) and was called “mountain eel”. Men ate it, added it to their bathwater, hopes that it would enhance virility.
The yam is high in soluble fiber has vitamin B and minerals.
And in ramen, it was good. I really enjoyed the onions and soy sauce-based broth, not too salty and the combination of ingredients. I was told this is a Hachioji style of ramen, where some people have fresh onion slices, Gongenchaya served it as diced. Along with the jinenjo, tonkatsu and egg, I enjoyed their ramen.
I liked how they gave a mortar and pestle to crush sesame seeds as toppings as well.
For the most part, the restaurant was clean, I didn’t have to wait long for my ramen and the waitresses were quite attentive, especially one of the employees who wanted to speak a little English, which was cool. But overall, there was not much to complain about. I can see it getting packed, as it is only one restaurant at this point on the way up to Mount Takao, and some people may have to wait to be seated.
But overall, eating this ramen was what I needed to give me the power and energy to hike up Mt. Takao!
Which I will continue in Part 7!
