01 / ABOUT THE PLACE
About this place
With the bonito-and-kombu-water tsukemen, the first step is to taste the noodles with salt before moving on to the dipping broth. Diners say the salt brings out the noodles’ flavour and texture; dipped in the broth afterwards, they take on the combined taste of the kombu water and the sauce. The menu lists the dish at 1,000 yen, while a special version with additions such as chashu pork and a seasoned egg is listed at 1,300 yen. Choose between making the noodles the focus or adding more toppings. Some diners have also asked for the dipping broth to be thinned with soup at the end, a way to enjoy it to the last spoonful.
For something other than tsukemen, soy-sauce ramen and niboshi ramen are also options. One diner described the niboshi ramen’s relatively light broth as a good match for onion; another reported enjoying a broth in the soy-sauce ramen that brought whole chicken to mind. The counter makes it possible to dine solo, and the restaurant is open daily from 11:00 until 3:30 the following day.
