[Tokyo, Japan] It is strange that Tsukemen, ramen served with dipping soup is not that popular in perpetually summer Singapore.
Perhaps because we do not get many good ones here.
When I made my way to Tokyo Japan, it seems a must to pay a visit to the known “best tsukeman” – Rokurinsha つけめん 六厘舎.
The “godfather of tsukemen” Rokurinsha first opened in Osaki in 2005, and achieved immediate popularity with ramen chart topping results and snaking queues.
The shop eventually moved into the “Tokyo Ramen Street” on the basement floor of Tokyo Station and the newer branch at the Tokyo Skytree (also known to be the tallest tower in the world and quite a worthy visit if you go on a blue-sky day).
After all, Rokurinsha’s founder Ryosei Mita trained under the master of tsukemen himself – Kazuo Yamagishi from Taishoken, though both tsukemen are said to be very different.
I arrived early at the Skytree about 10am plus and was already surprised to see a short queue outside for a ramen shop that is going to be opened at 11am.
You know what, I decided to queue as I came all the way here for this. This is one of the best decisions I made this trip because the queue easily reached more than 50 pax moments later.
For those who decide to go to Tokyo Station, it is found in a ramen street (where there are at least 8 ramen shops), and be prepared to queue anything from 30 min to an hour. Though there is an early morning service which starts at 7:30am.
The menu is basic with 3 main choices, the Tsukemen (¥850), Ajitaman Tsukemen with flavoured boiled egg (¥950, don’t save 100 yen for not trying the egg), and the special full toppings Tokusei Tsukemen (¥1,050).
The tsukemen was almost life changing.
Indeed one of the best I had during all the trips I made to Tokyo. Every bite of the dipped noodles I took, I told myself “so good, so good, so good.”
Tsukemen’s main feature is to have really hot dipping soup and mid-cold noodles, and Rokurinsha’s broth full of depth and flavours certainly stays warm till my last dip.
Its special-formulated broth was simmered with a variety of ingredients for 13 hours, from pork and chicken bones to dried baby sardines, smoked mackerel flakes and bonito flakes which gave it a slight yet pleasant seafood-fishy after taste.
The noodles were thicker than usual, almost like the udon, yet very chewy on its texture and ‘grabs’ the dipping soup perfectly.
Probably one of the best tsukemen in Tokyo. The only thing to beat, is the very long queue.
Rokurinsha 六厘舎 – Skytree
Tokyo Solamachi, Level 6, 1-1-2 Oshiage, Sumida-ku, Tokyo Japan, Tel: +03 5809 7368
Oshiage Skytree (Hanzomon, Toei Asakusa and Keisei-Oshiage lines); Tokyo Skytree (Tobu Skytree Line)
Opening Hours: 11am – 11pm (last order 10pm)
Rokurinsha 六厘舎 – Tokyo Station
Tokyo Station Ichibangai Basement 1, Tokyo Ramen Street, OGGI JR東京駅構内店
1-9-1 Marunouchi, Chiyoda, Tokyo 100-0005
Opening Hours: 7:30am – 10:00am (last order 9:45am), 11am – 10:30pm (last order 10:00pm)