Tsukemen Momiji

The shop

The shop opened in 2006 (Tabelog lists August 4). A 2024 Santatsu feature reports that the owner, Mr. Yuzawa, has more than 35 years in the food business, including cooking and store management at a tempura chain, and learned noodle-making from a craftsman with 50 years of experience.

The bowl

Noodles are made daily on the shop's own machine: thick, flat, thin and rotating 'kawari-men' types, around ten across lunch and dinner. The dipping broth takes three days and combines pork bones and trotters, chicken feet and whole chicken with bonito, flying fish (ago) and mackerel, plus a house-made vegetable and fruit juice for sweetness. Limited ae-men (sauced noodles) and kawari-men change about monthly and are announced on the official website.

How to order

Buy a ticket first, then tell the staff which noodle you want from the list posted at your seat. The tsukemen offered since the shop's founding is served at dinner, while a clear-broth (chintan) tsukemen added in 2022 is served at lunch. Portions come in six steps from 180 g to 640 g. Lemon vinegar, onion, tempura bits, ginger and soup for thinning the broth are available.

Before you go

• Closed Mondays. Tabelog lists Tue-Fri, Sun and holidays 11:15-15:00 (LO 14:30) and 17:30-22:30 (LO 22:00), with Saturday hours that differ; check before a Saturday visit.
• Cash only: no cards, e-money or QR payments (Tabelog).
• Counter seating only; no parking.
• About 3-5 minutes east of Kokubunji Station's north exit.