Discover Tokyo’s unique tsukemen, a special twist on traditional Japanese ramen. Unlike regular ramen, tsukemen offers a lively dining experience where cold noodles are dipped into hot soup before each bite.
The term “tsukemen,” meaning “dipping noodles” in Japanese, captures the essence of this culinary delight. The clever separation of noodles and soup sets tsukemen apart, ensuring that the noodles maintain their excellent texture and flavor, while the soup becomes concentrated and intense.
Tokyo, the birthplace of tsukemen, is a paradise for fans of this ramen style. The city is home to numerous restaurants dedicated to perfecting tsukemen. Join Dishes Japan as we highlight the top five tsukemen spots in Tokyo. Get ready for a tasty journey celebrating the best of this beloved ramen style, enjoyed by both locals and visitors.
Menya Itto (麺屋 一燈)
Menya Itto, located near Shin-Koiwa Station, is a top destination for tsukemen enthusiasts. Known for harmonizing five types of seafood with a rich chicken broth, their homemade noodles and vacuum-cooked chashu pork are also popular. The restaurant, with only 11 counter seats, requires reservations. Menya Itto’s meticulous attention to detail includes six types of wheat flour, three noodle varieties, and the use of natural sea salts and high-quality ingredients. The commitment to excellence has earned them praise from ramen aficionados, and their official app or EPARK system allows patrons to secure a spot. The restaurant offers various serving sizes, making it a must-visit for tsukemen lovers.
Ramen Tatsunoya Shinjuku (ラーメン龍の家 新宿小滝橋通り店)
Ramen Tatsunoya Shinjuku, a renowned ramen spot and part of the Tatsunoya chain originating from Kurume, Fukuoka Prefecture, is celebrated for its mouthwatering tonkotsu ramen. Inspired by Ippudo in Hakata, the Shinjuku branch preserves Kurume’s traditional methods while exploring innovative flavors. A highlight is the exclusive tsukemen experience with luscious noodles and a concentrated soup served separately, featuring a unique dipping sauce and flame-seared motsu. Situated in Shinjuku, the restaurant faces fierce competition but remains a customer favorite, known for heavenly tonkotsu soup, succulent char siu, customizable noodles, and warm, efficient service. Positive reviews highlight the delightful dining experience.
Vegepota Tsukemen Enji (ベジポタつけ麺 えん寺)
Vegepota Tsukemen Enji, near JR Ikebukuro Station, specializes in tsukemen, offering rich tonkotsu gyokai soup for dipping. The signature Vegepota Tsukemen is priced at 800 yen, with options to increase noodle portions and add toppings like ajitama and extra pork chashu. Noodle choices include “haiga-men” and “motchiri-men,” both thick and custom-made. The broth, made from pork and chicken bones, bonito, mackerel, dried sardines, shrimp, and vegetable stock paste, features wheat germ known for its nutritional benefits. The restaurant’s focus on veggie potage and thick, flavorful noodles contributes to its popularity.
Ginza Oborozuki (銀座 朧月)
Oborozuki, a renowned tsukemen restaurant in Ginza, stands out in an area primarily known for ramen. Located a 2-minute walk from Tokyo Metro Ginza Station, the restaurant offers limited counter seating for seven people, making solo dining ideal due to narrow spacing. The signature dish, Tokusei Tsukemen, features a thick and murky tonkotsu gyokai broth with a carefully blended harmony of four tastes. Choose noodle size from three options: Nami (regular), Chu (medium), and Dai (large, with an extra charge). The homemade pork chashu is roasted before serving. Oborozuki also offers Chuka Soba with thin, curly noodles and a light soy sauce broth, and Chashu Men, a heartier version topped with 15 slices of seasoned chashu pork. Limited-edition tsukemen options are available on the menu.
Mendokoro Honda Akihabara Main Branch (麺処ほん田 秋葉原本店)
Mendokoro Honda, located near JR Akihabara Station, is a popular ramen joint known for drawing crowds. While offering shoyu, shio, and shirunashi tantanmen, the house specialty is shoyu ramen. Chef Yuki Honda, with over a decade of experience, relocated to Akihabara in April 2020. The signature shoyu ramen features pork shoulder, loin, chicken chashu, bamboo shoots, green onions, ajitama, and dried seaweed in a broth made from jidori chicken, pork, dried fish, bonito, and clams. In-house-made noodles use Haruyutaka flour from Hokkaido. The restaurant has gained a devoted following for its tsukemen, with elegantly folded noodles and a side of salt and citrus for a unique eating experience. The omori (large size) portion is noted for its massive serving.
