つけ麺 和 東京本店

I got a special tsukemen. The first thing that surprised me was the soup, which was rich in seafood and had a rich taste, but it was very creamy. Very thick noodles are often entwined with this and it is very delicious. Eggs, char siu, and menma are very common ingredients. The egg wasn't a normal boiled egg, but the noodles and soup were excellent, so I ate it completely. At the end, add a tabletop soup split and have a feast. This shop has tsukemen (tsukemen without ingredients), so it may be best to enjoy the noodles and soup with a large serving of tsukemen. If it's a large serving, you can refill the soup, so

Tsukemenwa is a restaurant that you can see when you exit the Takenotsuka west exit and head straight toward Seiyu, and keep going straight while looking at Seiyu on your left. When it comes to tsukemen, fishmeal has been very insisted on, and I think it's irresistible for those who like dried bonito, but I was a little too devoted to it, and I clearly felt that I didn't like tsukemen. However, the tsukemen here has a completely new taste. Adding condiment green onions and special garlic soy sauce to a rich but not disgusting fragrant soy sauce adds an accent to the sweet soup and makes you feel even more deep. I am always trying new things so that I will not get tired of the menu, and I can enjoy various menus depending on the day, such as tsukemen, classic curry tsukemen, tantan tsukemen, salted blue hot water noodles, tantan noodles, miso tsukemen and kelp water tsukemen. I think it's a good level of deliciousness to get off at Takenotsuka station for this shop, so everyone is welcome!

[Tsukemen Japanese] @ Takenotsuka, Adachi-ku, Tokyo 2021/09/24 First visit around 12:30. I had been interested in this shop for a long time, so I didn't come to Takenotsuka and had a business to pass nearby, so I visited there. ¥ 1050 ¥ 100 ¥ 300 ● Noodles Ultra-thick noodles with a moderate wheat aroma and taste. It's super-thick noodles, so you can enjoy the texture, but it's not hard. It seems that it takes 14 minutes to boil. It lifts the soup well. It was very good that it was tightly closed with cold water. ● Soup Among the pork bone seafood soup, the sweet soup that the seafood feels stronger. I liked it very much and it was delicious. With a lot of surface oil, the taste is mild and delicious. High level soup. ● Menma The acidity was quite strong, so I think I didn't like it very much. ● Taste ball It smells like you're eating dessert. It smelled like it was used in vanilla essence and other desserts. That said, it wasn't sweet, the yolks were rich and the saltiness was just right. ● Char siu Two types, pig and chicken. I wonder if pigs use loin. Bass cooking makes the inside pink and beautiful. It's moist and delicious. It's cold so you can put it in the soup. Chicken is breast meat. This is also very moist, with minimal seasoning and delicious. ● Condiments Green onions and garlic soy sauce are served in separate plates. Green onions are a staple and delicious. I didn't really like garlic soy sauce. The spiciness was noticeable. I think there are many people who are more happy with yuzu, ordinary grated garlic, and salt. ● Other I would be happy if there was pepper on the table. ● Today's whimsical bowl Today is a rare char siu bowl. This was pretty disappointing. There was too little sauce and there was no taste at all. Also, since the char siu is in a cold state, I am particularly concerned about the part where the fat of the pork has hardened. The sauce is weak, so I feel it even more. The garlic soy sauce was also very spicy, so it wasn't very delicious. If you eat it with soup with soup split, you can eat it deliciously. Even if you entangle the sauce and put it on the rice, roast it once, or just fry it on the surface, the impression will change completely, so I want such a device. I'm really curious about this kind of operation. Since the seaweed has run out, I asked for more Menma, but I wondered if I should confirm that when purchasing a meal ticket. The tsukemen itself is very delicious, and I don't really care about how crowded it is, so I'd like to go there again if the operation is improved. I think the reason is probably that the store manager was working as an assistant, so I hope that it will be improved soon.

I had a medium-sized (¥ 100) of rich dandan noodles (¥ 1,050) ✨ It was delicious ? Ultra-thick noodles are chewy ❗️ (Holiday) Arrival 12:00 Waiting Connect to 9 ... 12:30 Arrive bowl Purchase a meal ticket first and then line up ☝️

The Tsukemen restaurant that I've always been interested in. First visit with my brother and sister. Arrived at the shop around 13.30, a little after lunch time. There are no customers lined up due to the influence of Corona I bought a meal ticket outside and immediately put it in the store. My brother and sister have a special tsukemen (salt / ¥ 1,050) I have Tsukemen (ordinary one / ¥ 1,050) and rare char siu bowl (¥ 300). Boil the tsukemen noodles for 14 minutes, so wait for a while. Both salt and regular tsukemen have a strong taste of fishmeal. The usual one was a little sweet. It comes with green onion and garlic salty soy sauce. If you add a little to the taste change, this is also delicious. I think people like and dislike sweet soup, but I like it. I ate 200g of regular serving. The one that surprised me the most was the rare char siu bowl. Both my brother and sister said that the rare char siu bowl was the most delicious. When you ask for a rare char siu bowl, you will be asked if you can put garlic salty sauce on it. If you are not good at garlic, it is better to put it on it. Even if you have loss of appetite, it is a taste that gives you an appetite at once, so it is recommended. About 5 people were lined up outside on the way home I think the timing was just right. Thank you for the meal.

Dark ramen. It's a addictive taste. The only ingredients are a few menma and char siu. It's more like eating ham than char siu. Is it the lost part that has many streaks? The taste is wonderful, but 950 yen per meal is expensive. Be careful when dividing the soup with hot water. A small amount of hot water is suitable. Don't break it too much.

1 ⃣ Eat 200g of special tsukemen assortment [1,050 yen]. 2 ⃣ Eat 300g of special tsukemen medium [1,150 yen]. First of all, I was confused because the store name was read as "Kazu" instead of "Wa". In addition, it is served in a hot state with no ingredients in the soup, and it is different from other stores. As you can see, the juice is rich and pure and has a smooth taste and is a fish and shellfish type. The hotness is only the first because the ingredients are cold. The noodles are thick, orthodox wheat noodles with a strong degree of fluffiness. Pigs are low temperature raw. Chicken is tender with chicken. Menma is Gonta. Three pieces of seaweed are solid. Ajitama has a high degree of semi-ripening. There are a lot of green onions. Garlic soy sauce is also confusing, but it has a habit of changing the taste, and you can also use the gang and vinegar to change the taste. Eat these ingredients while putting them in the juice. At the end, it is a promise of soup split, but if it is in the middle, almost no soup will remain. If the char siu becomes thick and roasted, the taste balls become a little harder, and the amount of soup is increased, I think it will be delicious.

Creamy soup, extra-thick noodles, ham-like char siu. The taste seems to be different, but the taste is good. However, the noodles and ingredients are cold! Did you take it out of the fridge or put it in cold water? It's cold to the core. The soup is hot, but the collaboration between cold noodles and hot soup feels strange. The soup will cool immediately after losing the coldness of the noodles. The melon "thick noodles that have been boiled for 14 minutes" is simply "hard and edible noodles" when it is so cold ...