Tsujita ShibuyaFukuras — Restaurant in Tokyo

This was by far the best ramen experience I’ve had in my 6 years of living in Japan!

I was actually searching for a Hokkaido miso ramen spot when I came across Tsujita. When I read Tsujita’s ramen is seafood-based, I was a little hesitant to try it. I stumbled on a fish-based ramen spot recently. It was the only place open where I was and the impression left me displeased, to say the least. But I could sense there was something truly special about Tsujita.

Atmosphere Tsujita’s atmosphere was so inviting. From the active facade, to the interior, everything was so attractive. Thank you all for not blasting the air conditioner and freezing us out of the restaurant! I especially liked that the countertop was not sticky when I rested my arms. The counter stools were cool, too.

Water I loved that the tall cup of water didn’t have ice in it. It was chilled but not cold. It never seemed like the best idea to drink ice-cold water right after eating hot ramen and solidifying the oils, making your body work harder to break them down again. At Tsujita, the water was crystal clear and free of any oily residue floating at the top of the cup. Also, there was no stuck-on residue at the bottom of the cup. This was the one time I actually drank the water at a ramen spot. A+ on that one!

Ramen When I arrived in Tokyo about 6 years ago, I started collecting ramen bowls from all of the delicious ramen-ya I visited across Japan. Some places were not as willing to part with their babies (bowls) as others. I have some pretty nice bowls in my collection. Tsujita’s bowls are sexy though.

This was my first tsukemen experience. The noodles were thick and tasty. The portion was filling. The broth was rich. The depth of flavor was unparalleled! I literally had a smile on my face while eating. How can anything taste so good? The Sudachi orange slice squeezed into the soup and over the noodles was the perfect addition to bring it all together.

This was without a doubt the best pork shoulder (chashu) I’ve eaten with ramen. Other restaurants typically serve a tough slice of pork with overly chewy meat. Tsujita’s was so tender and flavorful. A lot of first-time favorites in this one experience.

Tsujita has solidified its spot at the top of my ramen favorites! Upscale and reasonably priced. I loved every bit of...

Tsujita at Shibuya Fukuras immediately caught my eye with its inviting atmosphere—tall ceilings, sleek glass exteriors, and a modern vibe that promised a memorable dining experience. Drawn in by the tantalizing pictures of tsukemen topped with generous slices of pork chashu, I couldn't resist stepping inside, anticipating a hearty meal. However, reality fell short of expectations; instead of the plentiful chashu I’d hoped for, I was served just a few, underwhelming slices of pork that felt more like a garnish than a centerpiece.

Despite the initial letdown, I was pleasantly surprised to discover that Tsujita specializes in sudachi lime, which brought a unique, refreshing twist to the traditional tsukemen. The lime’s zesty tang elevated the dipping broth, cutting through the richness and adding a light, citrusy note that was both unexpected and delightful. It was a welcome change from the usual heavy flavors, giving the dish a bright, invigorating touch that made it feel less greasy and more balanced.

Overall, while the lack of chashu was disappointing, the sudachi lime's refreshing flavor profile helped salvage the meal, making it still a somewhat satisfying experience. Tsujita at Shibuya Fukuras may not have lived up to its visual promises, but it offers a distinct and refreshing take on tsukemen that’s worth a try for those seeking something a...

Ramen Shop Review- Tsujita Tsukemen Ramen Fukuras Shibuya - This shop serves Tsukemen (dipping noodle style) mean you dip the cold noodle into a hot bowl of soup. A style invented in Tokyo in 1960s. And this shop has been said to served the best Tsukemen in Town.

I ordered their Special Rich Broth Tsukemen. They have instruction on how to eat them :

1 eat one third of them plain with the soup 2 squeeze the lime onto one third of the noodle eat a the soup 3 finally put their special spices onto the rest and eat them a the soup again 4 ask them to add some warm soup into the remaining soup and drink it.

It was an interesting way to eat, in fact the noodle became more delicious and fragrant as you go through the process.

I think this makes a change from the usual soup ramen that we are used to. It was a yummy experience. But I must said I find it to be a bit salty for my liking. (But it is just me) I must add their pork is also very well cooked and delicious.

This shop is a must try. The good thing is the shop at shibuya closes at 4am. So make it a good after party supper.

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