Mensoken Kurenai Fuchu
麺創研 紅 府中The house spicy miso ramen (spice level 3 of the shop's scale) with house-made irregularly cut noodles; milder miso and extra-hot 'Oni-Kurenai' versions are also offered.
Tsukemen — dipping ramen
Thick noodles, concentrated soup, and the trick at the end of the meal.
Tsukemen serves the noodles and the soup separately. The noodles are usually thick and served cool or at room temperature; the dipping soup is far more concentrated than ramen broth. Dip a mouthful at a time.
When you finish the noodles, many shops will thin the remaining soup with hot broth so you can drink it — ask for "soup-wari".
West Tokyo has tsukemen specialists making their own thick noodles, plus ramen shops with a dipping version on the menu.
FAQ
How do you eat tsukemen?
Dip a mouthful of noodles into the concentrated soup and eat. At the end, ask for soup-wari to thin the soup with hot broth and drink it.
Where to eat it
Mensoken Kurenai Kokubunji
麺創研 紅 国分寺The house-standard spicy miso ramen (heat level 3), served with house-made noodles cut in seven different thicknesses.
Takechan Niboshi Ramen
たけちゃんにぼしらーめんA niboshi (dried sardine) soy-sauce ramen whose broth also uses Rausu kombu, bonito and mackerel flakes; shio ramen and tsukemen are also served.
Chuka Soba Hirai
中華蕎麦 ひら井A rich soy-sauce chuka soba built on pork, beef and chicken, with thin noodles; a tsukemen with thick house-made noodles is also served.
Jikaseimen Tsukesoba Kuro
自家製麺つけそば 九六Tsukemen with extra-thick house-made noodles and a thick chicken-and-seafood dipping broth; the shop calls it its standard dish.
Uchoku
迂直A tsukemen specialist in the basement of the Coppice Kichijoji shopping building, a short walk from the station's north exit.
Tsukemen Enji Kichijoji Sohonten
つけ麺 えん寺 吉祥寺総本店Extra-thick germ-wheat noodles dipped in a thick 'vegepota' broth that blends pork bone and seafood stock with puréed vegetables.
Chuka Soba Mutahiro No.1
中華そば ムタヒロ 1号店The original Mutahiro shop (opened 2011), known for dried-sardine (niboshi) soba in soy-sauce and salt versions.
Tori Soba Mutahiro No.2
鶏そば ムタヒロ 2号店The chicken-focused branch of the Mutahiro group, serving soy-sauce and salt 'tori soba' plus dipping-style tsuke soba.
Tsukemen Momiji
自家製麺つけ麺 紅葉A tsukemen specialist since 2006 making its own noodles, with rotating limited-time noodle dishes.
Takanochume
たかのちゅめA light-tasting chicken soy-sauce ramen with pork and chicken chashu, egg and wontons, made with soy sauce and other ingredients from the owner's home prefecture of Fukui.
Kujira Shokudo nonowa Higashi-Koganei
くじら食堂 nonowa 東小金井店A station-side shop with house-made, freshly cut flat noodles, centered on soy-sauce ramen plus niboshi, aburasoba and tsukemen.
Kyoka
鏡花A soy-sauce ramen topped with a marinated soft-boiled egg, the item flagged as popular on the shop's map listing.
UMA TSUKEMEN
UMA TSUKEMENDipping noodles whose soup bowl comes sealed under a baked pot-pie crust, served with house-made noodles and chashu.
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