Tsukemen San San Nana — Restaurant in Kawasaki

It's got to be the full 5 stars. You've got to queue of course, but it's slightly outside central kawasaki so the length of the queue is small considering the quality of the product.

If it's your first time like me, auntie will assist you to get your noodles ordered from the machine while your queuing.

It's a tsukemen spot, which is dipping noodles for the uninitiated. The only choices I was given were cold or warm noodles and with or without egg.

I went with the cold noodle although it seemed like the warm noodle was the more popular choice despite the blistering hot and humid weather.

Once inside I was seated at the bar. Like many ramen spots it's cramped and uncomfortable. But it doesn't matter. Of course it's cramped because it's a business and they want to maximise every square foot that they pay for.

But the fact that crowds wait outside in the sweltering sun as early as 11am to sit in such unsalubrious surrounds, the fact that they are often solo diners required to order before being seated and shunted out as soon as they take the last sip of broth...all this tells us that there can only be one reason that they are there.

Once seated you get a chance to see taishou slicing up piles of meat and tenderly laying noodles down in to bowls.

Upon receipt of my portion the first thing I noticed was that both the noodles and the broth had a wholemeal brown cast to them. The noodles are of the thickest variety commonly seen in ramen, almost verging udon proportions.

The noodles are bouncy and firm, requiring the teeth to get involved but not in any way hard. The sprinkling of wholemeal gives them a hearty healthy flavour.

The broth is nutty, fatty and emulsified. The egg is kept whole and the yolk is on the firmer side though well within acceptable limits.

And the meat that we witnessed bossman slicing up is another thing that differentiates this place from the competition. Because these aren't those paper thin slices of char shu that we're used to. These are chunks of fatty meat that are perfectly giving and soft.

When you finish don't forget to put your dishes neatly together and up on tbe higher counter and use the provided cloth to wipe down your space, to show respect those who have given over their careers to perfecting the ramen.

All in all I...

I tell you how to eat good food in this restaurant.

I arrived 11:15 on the holiday. But there were already some clients, who line up. At first we have to buy tickets on the machine, and line up if we need.

Waiter ask us if the cold noodles or hot noodles would be better, and if 200g noodles or 300g noodles would be better. We took Ajitama Niban Shibori(味玉煮番搾り) , which is recommended, 950 yen, cold noodles, 200g. For us, 200g was enough. And cold noodle was good choice because it is cold so that makes the soupe not too hot when we put it in the soupe. The noodle was chewy and it go well with the soupe. I wanna go there again. The food which I took is circles with red line on my photo. And the left one(1150yen) is the same menu with Tchashu and another seasoned egg, Memma(bamboo shoots), Nori. The right one(850yen) is the same one without...

One of the famous Tsuke men(つけ麺）restaurant around Kawasaki station. San San Nana(三三七）is blanch of Gyoku (玉 Gyoku is also famous Tsuke men restaurant. Located Oiwake, Kawasaki).

Soup is based by Chicken bone and fish. They make own noodle by themself. Yummy.

There are only 8 or 9 seats inside. Mostly very crowded in lunchtime. Sometimes when the soup out of stock, they close early.

You must buy tickets by vending machine before getting inside. No English menu.

They provide not only Tsuke men. Their noodle soup is also fine.

Once you order nomal sized bowl Tsuke men, You can choose making noodle cold or hot. Usually cold is better. And also you can choose amount of noodle 200g or 250g. But I think 250g is too much.

They have same blanch in Ginryu Gai (銀柳街. One of the big shopping mall around...