Menya Ichi

At Menya Ichi, part of the appeal of tsukemen is choosing not only the dipping broth but also how much noodle you want. The menu describes the seafood and pork-bone tsukemen as having a rich broth made with plenty of seafood and simmered for eight hours. Diners have praised the noodles’ smooth texture and springy bite, as well as how well they take up the broth. It makes a good choice when you want to savour the noodles and dipping sauce together.

The menu says noodle portions can be selected in 50g increments, from 200g to 400g, and visitors report that portions up to 400g cost the same. Some diners have enjoyed 350g; one found that 400g felt like roughly 2 bowls of udon. The range makes it easy to choose according to your appetite. For a change from the seafood-rich broth, try salt tsukemen; if you want heat alongside a rich soup, there is spicy tsukemen. You can choose a spice level from 1 to 3. One diner found level 2 quite hot, so if you are unsure, consider starting with a milder option.

For something other than tsukemen, abura soba—described on the menu as “addictive”—is another option. One visitor enjoyed its mildly spicy flavour and soft noodles coated in sauce. After comparing it with the seafood tsukemen, they named the abura soba as a dish they would order again. The pork-bone shoyu ramen, meanwhile, pairs a rich sauce with medium-thick straight noodles, offering a change of pace from dipping noodles.

A diner who ordered 300g of seafood and pork-bone tsukemen finished the meal with the self-serve broth dilution. If you want to savour the dipping broth through to the end, it may be worth keeping this option in mind as you choose your noodle portion. Reservations are not accepted, and payment is cash only.