Ramen Tatsunoya Shinjuku Otakibashidōri — Restaurant in Tokyo

Listen, as a born and bred Londoner it’s depressing to admit that Tokyo is daunting. But, in terms of scale, London is but a hamlet. There are so many places available to eat that one wonders how each establishment makes money. The answer is there are 37 million hungry rats scuttling around Tokyo, vying for life amongst another 130 billion ratus ratusses beneath our feet. Today I need something special. I’m in a delicate place health wise. All my own doing so no complaints. But a little research is needed before I allow the next thing into my body.And so I embark on my mission to find noodle soup salty enough to shock my body, creamy enough to make me stop calling for mum, healthy enough to click the rusty internal cogs into gear and satisfying enough to fuel me for another night of madness. Ramen Tatsunoya has a queue. The queue is Japanese orderly. Locals and tourists. Reassuring mix. Umbrellas are supplied. And anyway, standing doing nothing in my present state is a good option. Through a mixture of pigeon English, sign language, and tons of smiling and nodding I ascertain that inside the noodle bar is a machine which you order from. 20 mins later I’m in. Small and narrow. Seats at the bar. The main man expertly chucks noodles around in a sieve then wraps them round his fist and plates them. Plenty of noise. Each guest that comes in is welcomed with a Japanese phrase shouted by the main man which his busy staff then all repeat. Same when you leave. It provides the soundtrack to an experience so uplifting I feel like I’ve bought back the soul I sold to the sake devil just a few hours previously. A plate arrives. On it, neatly arranges are five thinly sliced pieces of fatty pork, a boiled egg cut in half, some seaweed strips, some bamboo shoots and a huge swirling mound of fresh noodles which 20 secs earlier had been an extension of the main man’s arm. An accompanying bowl of broth appears along with a gesture towards instructions written in English taped to a napkin stand which remind me that I can ask for ‘rice porridge’ to mop up any remains left in the bowl. See, they don’t know me here. What slips down my gullet is dreamland. It’s like velvet. A pork veloute is perhaps the best way I can put it into Frenglish. It soothes and comforts as it glides downwards. The war in my stomach is over. Ceasefire. Acid and alcohol begone, The daddy is here. Thoughts of texture give way soon enough to messages of taste that fire straight into my fuzzy head. This stock is pork based. It’s thick with pork. Like walking through a pork mist, sucking in lungfuls of pork essence. I am pork. Salt cuts through sharply as some sort of reminder that I’m not in a dream. A discovery. Floating under the surface are bits of who knows what. I can’t wait to find out. Pork crackling is the answer. Crispy, chewy, meaty. Punch me. Do I dare go in for a slice of pork? It’s a rhetorical question you understand. Pork meat, dipped in pork broth. I’m not even a massive pork fan but this is sensational. The first few minutes are a blur. A panic. OMG Never take this away. Is someone going to take this away? Breathe. Which bit next? Breathe. Will I ever eat anything as good again? What’s the point of life after this? Breathe. But once you realise this mound of noodles is going nowhere fast, things settle down and I am able to take it all in. Things I missed at first become apparent. The three pots in front of me, each with an accompanying delight. Beansprouts, pickles and ginger. All are utilised. The rice cookers delivering ‘rice porridge’ to guests who are no longer hungry but like greedy chipmunks before they hibernate are just making hay. The hustle and bustle of the bar. The industry. The noise. The smells. The customers’ joy as they chow. I leave with a smile that must reassure the patient queuers. I’m refuelled. My soul has been nourished. I look back. You wouldn’t give this place a second glance if you scurried past. In the vastness of Tokyo it’s almost as if it doesn’t exist at all. How...

Must-Visit for Rich and Flavorful Ramen Lovers

Tatsunoya Ramen is a must-visit for ramen enthusiasts seeking a rich and flavorful dining experience. Whether you prefer your ramen served hot or as tsukemen (dipping noodles), Tatsunoya has something to tantalize your taste buds.

The star of the show at Tatsunoya is undoubtedly their broth. Crafted using a meticulous process of simmering pork bones for over 15 hours, the resulting broth is a symphony of umami flavors, devoid of any unpleasant porky odor. This rich and creamy broth perfectly coats their thin, springy noodles, creating an unforgettable culinary experience.

Hot Ramen or Tsukemen: The Choice is Yours

Tatsunoya caters to both hot ramen and tsukemen aficionados. Their hot ramen features the same delectable broth, accompanied by a variety of toppings, including tender slices of chashu pork, narutomaki (fish cake), and a perfectly cooked egg. For tsukemen lovers, the thick, chewy noodles are served separately from the broth, allowing you to customize your dipping experience.

Generous Portions and Flavorful Toppings

Tatsunoya is not stingy with their portions. Each bowl of ramen comes generously packed with noodles, toppings, and a satisfying amount of broth. Additionally, the restaurant offers an array of free toppings, such as bean sprouts, marinated spicy greens, and pickled ginger, allowing you to further personalize your ramen to your liking.

Tsukemen with a Twist: Rice and Broth

Once you've savored every last bite of your tsukemen noodles, Tatsunoya offers a unique twist: rice and broth. Simply inform the staff, and they'll provide you with a complimentary serving of rice, which you can then add to your remaining broth, transforming it into a comforting and flavorful porridge.

Tatsunoya Ramen is a true gem among Tokyo's ramen scene. Their rich and flavorful broths, generous portions, and delectable tsukemen option make it a must-visit for any ramen enthusiast. Whether you're craving a hearty bowl of hot ramen or a customizable tsukemen experience, Tatsunoya will...

Absolutely delicious Tsukemen!

I highly recommend this place, and the locals seem to agree. I walked by several times and there was always a line up. I figured it must be good and went back to our accommodations to look it up on Google maps. Tsukemen was the top choice so my husband and I went back to try it.

We went around 5pm on a Monday night, and the wait was about 10 minutes. The line was just barely past the stairs leading up to the restaurant. You will be asked to go inside to purchase your meal ticket from the vending machine, then go back to wait outside. The vending machine has English and pictures on it, so don't sweat!

We both ordered the "Tsukemen Motsu Special", which comes with a marinated egg, bamboo shoots (menma), green onions, sheets of seaweed (nori), and more meat (chashu) than the non-special kind. The small portion size was very filling, even for my husband!

The noodle dipping broth was very flavourful and had bits of crispy pork skin in it. The chashu had a beautiful savoury and smokey taste to it.

Once you're done with your noodles, make sure to ask for the "soup wari"! They will fill your dipping sauce bowl with a rice broth and heat it up for you to enjoy with some extra green onions. The rice was a really tasty addition and the soup was a refreshing finish.

They have two different pickled sides for you to help yourself to too. One was spicy pickled bean sprouts, though I couldn't figure out the other (it was still tasty).

Service is good and you can see all the staff working hard. If you forget to order something at the vending machine, you can order and pay for it at your...