Tsujita Artisan Noodle San Jose — Restaurant in San Jose

Arrived 10:45am they open at 11am. Host didn’t open the door or greet anyone until 11:03. Workers standing around inside doing nothing, the host/manager needs better time management. In Japanese culture not being on time is disrespectful to customers. Not even a sorry for waiting or thanks for waiting. No irasshaiimase (welcome in) greeting from the whole staff (was the first set of guest so no ordered were in chefs were just standing around waiting, watching us enter, so not like they were busy. This establishment is definitely not an authentic Japanese restaurant. I counted around 33 seats capacity. Could be one of the contributing reason for long lines currently. Decor was standard it was nice, new and clean. I didn’t use the washroom.

Two of us sat at the bar, they were very prompt with greeting us very friendly and told us to let them know when we were ready. We tried to put in our order before the big table of 8 that sat down before us.

We both offered the Deluxe Tsukemen ($25.50 +$1 if you want spicy) but my friend ordered the cold noodle and after asking the server what the difference is the texture any different between the two, he said no just it’ll change the tsukemen dipping sauce consistency since cold noodle will make the oils in the sauce congeal more. While the hot noodles won’t change the dipping sauce temperature as much, he stated the noodle consistency is the same. So I opted for the hot for so comparison sake. And we ordered a chicken karaage (fried boneless chicken dark meat). He did repeat our order back to us.

Tap water they served in pitchers at the table is really just from the tap no ice or lemon you really taste the chemicals of the nasty SJ tap, does it really cost that much to provide filtered water? Many Korean restaurants around the area always provide refreshing crisp filtered water.

Tsukemen arrived pretty fast maybe in 5-8 minutes. We tried dipping the noodle as is and then with the lime. We preferred with the lime it was more tangy and refreshing. Wish the lime had more juice and not as dry. Dipping sauce was very flavorful, deep flavor and thick in a good way. Only part that we liked in our meal. As for the noodle there’s a huge night and day difference between the hot and cold noodles in the consistency/texture and chewiness. Hot noodle kind of all stuck and lump together and the texture seemed more soft and soggier, while the cold noodle didn’t stick together, was bouncier and smooth/slick outer texture. I personally didn’t like the charsiu because the meat was kind of dry since it was more lean. The egg’s runny yolk was a good consistency.

Server informed us he forgot to put in our chicken karaage order. But he was very good with coming back and informing us it’s almost done and it’ll be the next order out. So I wasn’t upset as he was very transparent, apologetic and kept us updated. Everyone makes mistakes especially when it’s busy or someone interrupts your train of thought.

Chicken karaage ($6.45) arrived very hot and crispy. Texture was very nice and well seasoned before we dipped in the sauce. But the meat itself was a bit dry not as juicy as many other Japanese shop karaage. The sauce was very much Americanized, it’s a sweet chili sauce mixed with mayonnaise. I rather just have some kewpie Japanese mayo. I wouldn’t order again.

They have to go box but no plastic bags were offered.

Can split checks in half and accepts American Express.

TBH wouldn’t be back (good luck), unless a friend insists and says I ordered the wrong things. Then I’d give it a 2nd chance.

[ ] Free [ ] Paid...

Having been to Tsujita over ten years ago on Sawtelle in LA and the now closed Glendale location, I had a faint memory of their Tsukemen dipping noodles. When I lived in LA, Daikokuya’s Tonkotsu was my fav ramen in town and Tsukemen was quite foreign to my palate. I remember just pouring the broth on top of the noodles and not fully understanding the appeal.

Fast forward to 2025 in San Jose. I‘ve had Tsukemen at Taishoken in San Mateo and Milpitas and Osamu Tomita’s restaurant near Tokyo Station. Tomita was the subject of the documentary “Ramen Heads,” a Jiro Ono-like portrait following one of the top ramen chefs in Tokyo. Tomita apprenticed with Kazuo Yamagishi, the inventor of Tsukemen at Taishoken. Their styles are similar; a bowl of dense broth teeming with various powdered dried fish, reduced pork broth balanced with yuzu citrus accompanying a larger bowl of neatly folded thick and chewy buckwheat noodles.

A lot of buzz surrounding the opening of the first Tsujita location in NorCal. They wisely opened around the corner from Santouka inside of Mitsuwa and Fugetsu Market. I was able to score a table with my sister for lunch amazingly with no wait around 11:30am on a typical Monday.

The space is reminiscent of a Japanese ramen shop, with a narrow gap between the bar and tables, seating about 20-25 people. I ordered the Ajitama Tsukemen, which contains some chashu in the broth but not fanned out atop the noodles for the Deluxe and Chashu Tsukemen configurations. In about ten minutes, we received our ramen.

The ajitama (soy-marinated boiled eggs) was a bit less marinated than you’d get at Mensho or Taishoken. You can choose either cold or hot noodles. I went with cold which is the norm. Squeezing the wedge of lime onto the bright yellow noodles gave it a bit of zest, just before dipping it into the thick fatty broth. The noodles were more robust than I expected and remembered from the Tsujita experience on Sawtelle. The broth had more of a pork fat flavor rather than fish powder. It was loaded with bits of chashu and scallions. I enjoyed it, and finished the entire bowl quickly. I think I spent more time waiting for the check than I did eating. I had a couple of spoons of the broth by itself, and it was much too fatty and oily to have straight for me.

That wasn’t the case with the more delicate and complex broth at Taishoken. I also prefer their thicker buckwheat noodles. Taishoken’s substantially larger dining space in Milpitas makes it much more comfortable as well. At Tsujita, servers and customers kept walking past the back of my chair, which made it a bit unsettling to sit up against the narrow walkway. I would come back to try more menu items but probably wouldn’t wait more than 10-15 minutes...

Tokyo Ramen

I first had Tsujita over 10 years ago when they were a visiting vendor from Tokyo at the San Jose Ramen Yokocho fest

At the time, Bay Area ramen only had local chains like Santa Ramen dominating the scene and few had even tried true Japan ramen

Tsujita LA became an extremely popular branch of the Tokyo chain and I was able to try their Tsukemen in SoCal but it would take over 12 years before NorCal had their own branch, Tsujita San Jose

Times have changed dramatically though. We now have Japan chains aplenty including nearby Santouka in the adjacent Mitsuwa market as well as outposts of Afuri and Ippudo. Even Tsukemen is well represented by Japan chains Taishoken and Shugetsu

So why did people line up for 2 hours when Tsujita SJ opened? Who knows! One, it’s a small space (bar seating and only like 5 tables) and two, the lines are more reasonable now, especially on weekdays

I came 15 minutes before opening and was one of the first customers served

Sitting at the bar was nostalgic because it reminded me of meals at the prior occupant, Kahoo Ramen, a serviceable bowl distinguished by plentiful bean sprouts

Service is fast and efficient. I ordered the signature Deluxe Tsukemen that comes with pork slices and an egg. It’s a modest sized bowl, but filling. It’s also priced at $26. Yes, times have changed.

The broth is hot but not as hot as Taishoken (and I was the first served) so it cools considerably with dipping

The egg is cold and slightly overcooked. Noodles are bouncy. Broth has strong pork flavor and pork pieces. The pork slices are like thick cut bacon and deliciously tender

All in all, a solid bowl. Not worth a two hour wait but with a convenient Mitsuwa location, I’m sure I’ll come again

My personal Bay Area ramen preference: Ramen Hajime / Taishoken / Ramen Champ / Ramen Nagi / Tsujita / HiroNori Craft Ramen / Afuri / Santouka / Ippudo / Mensho Tokyo / Kajiken / Shugetsu / Hinodeya Ramen / Orenchi / Marufuku / Santa Ramen+Dojo+Parlor

📷 Deluxe Tsukemen $25.50 / $26.50 spicy ~ Tsukemen served with chashu slices and seasoned egg

📍Tsujita Artisan Noodles SJ...