Tantantei — Restaurant in Tokyo

A classic ramen spot located in a residential area of Tokyo, just a few steps from a subway stop. Classic, in a way, ramen they serve reminds of an authentic Tokyo style “chuka soba”. I think this was the main style maybe up till late 90’s, then regional styles such as “tonkotsu” or “miso” became more prevalent in the city. “Chuka soba” broth, I think usually comprised of fish and land animals’ broth such as chickens and pork. You can smell dried fish from their broth very well. For me, it’s a comforting smell.

I’ve been here since 2002ish. If you are a foreigner tourist staying in a major district of Tokyo such as Shinjuku or Shibuya, is it worth a trip? If you are into ramen, it may well be. From either destination, one way by a train probably takes less than 30mins. Quality of broth is very genuine, though I doubt if the noodles are homemade, the texture of noodles are chewy / springy while thin, and tastes are wheaty. Quality of ingredients here are top notch. Place is known for wonton, while I like their cha siu more. They use tenderloin for their cha siu, while pork belly is more of a mainstream. I would recommend placing an order of mixed wonton men with extra noodles and extra cha siu. They also serve fried dumplings, though I am not a big fan. After getting used to the Chinese style dumplings, which to me is meatier, the Japanese style gyoza is a bit airy with more veggies, and theirs was no exception.

All workers at this shop seem to be making ramen, and no cashier, meaning they use same hands to prepare your meals after touching cash. I was turned off seeing it for an obvious hygienic reason, but luckily I’ve never gotten sick. That’s the area of improvement, for now, I am happy to rate this...

Arguably the best Ramen on earth.

Without a doubt, Tantantei is my absolute favorite. Nowhere else can compare to the satisfaction I derive from savoring their delectable bowl of mixed wonton noodle soup. Tantantei might sound familiar to some, especially those who've heard of Yakumo, the renowned wonton ramen specialty shop that consistently ranks among the top 10 ramen restaurants. What's lesser-known is that Yakumo sprouted from this very establishment, with the owner having trained here before branching out in 1999.

Tantantei boasts an impressive legacy of nurturing talented apprentices who've gone on to forge their own culinary paths, with Yakumo being the most illustrious. Founded by Mr. Ishihara in 1977 in Takaido, the restaurant later moved to Hamadayama. Although Mr. Ishihara ventured to open Shinasoba Ishihara in Ogikubo in 2007, his culinary heritage endures, albeit with a closure on Tuesdays.

The true masterpiece at Tantantei is their clear soy sauce-based soup, harmoniously paired with their mid-thin frizzled noodles. Adorned with Chinese-style BBQ Pork and ethereal pork and/or shrimp wontons, the bowl's simple elegance is visually enticing. It's worth both the wait and the premium price, whether you're a devoted foodie or simply someone who appreciates...

🍜 ミックスワンタンメン / mix wantanmen 🇯🇵 たんたん亭 / tantantei / hamadayama, tokyo 🗓️ 07/07/2024

(@wei.oframen on ig for my ramen adventure 😚)

Tantantei is pretty well-regarded among ramenheads in Japan, being one of the older shops still standing and such. They serve a pretty classic bowl of chuukasoba (or shinasoba as the shop calls it) with a delicious chintan soup. People come here for their wontons and I totally understand why now. The wontons were definitely the stars of my meal as they were plump and very well-seasoned. In fact, one of my favorite wantanmen in Tokyo is probably Yakumo, and Yakumo's master also trained here in the past. I think the chashu could be better tho cuz they were a touch too dry and...