I have been a fan of cup noodles for a long time. This was my first visit. When I went down to the basement where the restaurant is located, the name was not immediately visible, so I almost passed by without noticing it. But then I realized, "Oh, this is it!" and got in line. I quickly entered the shop after purchasing a meal ticket. I waited in the seating area for about 15 minutes before being seated. After 5 minutes, my Chakudon arrived. I ordered the spicy fish tsukemen with medium noodles, thick noodles, and extra spicy. The result was incredibly delicious, but so spicy! I ordered based on reviews from others, and even though I like spicy food, my stomach was burning. The flavor was undeniably good. The thick noodles looked different, but they were just right as they absorbed the fish and spicy powder well, making it feel even spicier. The meat was tasty like braised pork, and the menma had a nice texture. However, I may have made it too spicy this time, as I couldn't fully appreciate each element. Next time, I'll order the spicy fish tsukemen with normal spice level! But it was so delicious that I finished the medium portion in no time.

Spicy fish tsukemen for 920 yen, with a large serving for an extra 100 yen. Overall rating: ★★★☆☆. I didn't realize that the medium serving was free, so I ended up buying a large serving ticket... I might not go back just to get a regular size. Soup: ★★★☆☆. Before mixing, the soup was a typical seafood flavor, not too rich. After mixing in the spicy sauce, it became overwhelmingly spicy with a hint of seafood in the background. Noodles: ★★★★☆. Thin straight noodles that were smooth and easy to eat. Ingredients: ★★★☆☆. The chashu pork was plentiful, but slightly on the softer side. Next time: Spicy ramen

At Inoshou in Ishikami Park, I ordered the large serving of spicy fish tsukemen. Every time I come to Ishikami Park Station, it feels like something has changed. I used to come here often because my cousin lives nearby, but I haven't been here in a while. This place is located in a building underground food court a short walk from the station. Inoshou is famous for their cup noodles, including the spicy fish flavor. It's been a while since I last visited, so I decided to order the spicy fish tsukemen with a large serving. I asked for the spiciness level to be normal. After a while, my dish arrived. The dipping sauce was loaded with fish powder and red pepper flakes, it looked intense. It was indeed spicy but delicious. I used to be able to handle spicier food without a problem, but recently I've been avoiding spicy food to protect my stomach, so my tolerance has weakened. It was tough to finish the dish. It was tasty but the spiciness and potential aftermath made me decide not to dilute the soup. I can see why this place has been around for a long time. Next time, I think I'll try the spicy fish ramen with less spiciness.

In Nerima Ward, the most famous tsukemen restaurant, I arrived around 10:45 am for lunch on the second day of the 3-day weekend. The restaurant opens at 10 am, so it was not crowded. I ordered the spicy fish ramen for 1000 yen with mild spiciness, added a raw egg for 100 yen, and also ordered the garlic mayo pork rice for 420 yen. I saw on their Instagram follow page that they had a limited-time garlic mayo pork rice, so I was curious to try it. The dish arrived with a paper apron, and I first tried the soup. Normally I have their tsukemen, but this time I wanted to have ramen. The soup was not too rich, but for ramen, it might be a bit too heavy to finish. The bamboo shoots were crunchy but got in the way of the rich soup. The flavored egg had a delicious runny yolk. The noodles were medium thickness and paired well with the slightly heavy soup. The chashu was large and juicy, but also a bit heavy for the soup. I ordered the raw egg to help reduce the spiciness, but it couldn't compete with the richness of the soup, so it felt pointless. The garlic mayo pork rice had a nice kick from the wasabi, which was refreshing. The pork rice was refreshing and saved the meal, but the heaviness of the soup was unpleasant. The ramen was much milder than usual, making it easier to eat, but if the spicy fish ramen was already heavy, maybe they made the regular ramen too heavy as well. It reminded me of how the ramen was quite heavy and rich when the restaurant first opened about 20 years ago.

I had a little errand to run at Shakujii Park and visited this place for the first time. It's a pretty popular spot, so I was prepared to wait in line, but there were plenty of waiting spaces inside and I was able to eat right away. Personally, I love tsukemen, and this one was exceptional even within the same genre. The rich aroma of fish powder really whet my appetite, and the noodles were also very delicious.

I stopped by after the Seibu Lions' one-coin beer event. It's great that they're open until 11 PM. Tonight, I had the "Ajitama Ramen" for 1,000 yen. The noodles are thick and chewy, similar to tsukemen. There's a thick slice of chashu on top. The soup is a rich seafood broth with a refreshing hint of yuzu. They seem to have a stamp rally going on, so I'm thinking of trying out other branches with different menus.

I have been enjoying the Spicy Fish cup noodles at a pace of one cup every two weeks. Finally, as the nights have started to cool down, I decided to replenish my stock of the original Spicy Fish noodles at the main store as a sort of pilgrimage. To be clear, the noodles from the store are far more delicious (which is obvious). I was already very satisfied with the cup noodles, but the authentic seafood flavor at the store is amazing! At first, I tried a bite without mixing in the fish powder, and it was rich and delicious! When I mixed in the mustard and fish powder and then ate it, the depth of flavor increased even more. The normal level of spiciness was gentle even for a beginner like me, and I thought it went down smoothly, but I started to feel like it wasn't enough mid-way through, so I added a spoonful of mustard. This turned out to be a big mistake because unlike the cup noodles, the spiciness gradually seeped in afterwards. Towards the end, I ended up pouring vinegar to make it more like a hot and sour soup noodle. My overall impression is that if you want to emphasize spiciness, adding two extra spoonfuls of mustard to the regular level at the store would be a better match. I finished it in 17 minutes after entering the store, and I am very satisfied. Although the spiciness is often emphasized, the noodles at this authentic noodle shop are delicious in a traditional way. Thank you for the meal.

I visited the restaurant around 2:30 pm craving for tsukemen. Even though it was past lunchtime, the place was still crowded. The counter was full, with 7 people inside and 2 people waiting outside. The staff was efficient, and I was able to be seated quickly. The restaurant is known for its spicy noodles, but since I'm not good with spicy food, I ordered the tsukemen (¥980). The portion of noodles was generous, and the pork bone and seafood broth was delicious. I was very satisfied with my meal. The restaurant is conveniently located near the station, and there are many coin parking lots nearby.

We couldn't possibly be satisfied with macrobiotic food, so we decided to take a walk in Shakujii Park and stopped by Inoshima, famous for its spicy cup noodles. We each ordered a bowl of tsukemen and were impressed by the satisfaction of the meal... This is what a meal should be like. The Ebisu beer was delicious!

- Ordered item: Tsukemen for 820 yen - Cuisine: Although the spicy fish dish is famous, I opted for the basic menu, the authentic tsukemen with plenty of fish powder. The rich and simple dipping sauce is delicious, and the noodles have a great texture and mouthfeel, reaching a perfect level of completion. It's truly impressive. It's nice to see that despite being a well-known restaurant, the prices are reasonable. With the increasing number of places charging over 1,000 yen, this is refreshing!

Spicy fish tsukemen, medium size, normal spiciness. The dipping sauce is thick and mellow, very delicious. If you eat the spicy fish separately, it can be choking, but when mixed, it has a moderate spiciness. Compared to Mongolian tanmen, this one is not as spicy. The noodles are thin and translucent, lacking a distinct deliciousness. Personally, I feel that the balance between the dipping sauce and noodles is off, and I regret that they didn't use thicker noodles. It seems like the restaurant prefers thin noodles. The dipping sauce overpowers everything.

Around 1:30 PM on a regular day, there were about 5 groups inside the restaurant and 7 groups waiting outside. The interior of the restaurant is spacious, with plenty of space per seat, making it comfortable to enjoy ramen. I had the rich dipping noodles! I added extra meat, but now my stomach feels a bit uncomfortable... It was a satisfying meal with a good portion!

It's been a while since my last visit. Even on a weekday afternoon at 2 o'clock, there were 3 people waiting inside the restaurant. It's still as popular as ever. Even though it's a hot summer day today, I feel like eating spicy ramen and getting all sweaty! I ordered the following at the ticket machine: - Spicy ramen with fish broth: ¥1,050 - Extra noodles: ¥150 - Change to thick noodles: ¥30 I selected the normal level of spiciness. After about 10 minutes, I was seated at the counter and in about 5 minutes, my ramen was served. It still had its violent appearance, but it was delicious. I devoured the spicy ramen while sweating. Finally, I enjoyed the soup refills. It was a satisfying meal.

I visited the restaurant for the first time in about 10 years. I usually eat the regular tsukemen, so it was my first time trying the spicy fish tsukemen. It was spicier than I expected, and I regretted mixing in all the chili powder. The pork bone flavor was stronger than I remembered. Although the spicy fish tsukemen is famous, I prefer the regular tsukemen.

Today I had some errands to run near Iwatoku Park Station. There was a ramen shop nearby that looked delicious, so I decided to check it out! The entrance of the shop, with its colors and atmosphere, made me think it was a curry shop haha. I arrived at the shop at 11:25. The inside was almost full, but I was able to get in right away. It was packed the whole time until I left at 12:00. I ordered the Ajitama Tsukemen for 1100 yen, with a free medium portion. The noodles were chewy and had a nice texture, and the dipping sauce was rich and tasty! Even after eating a lot, I didn't get tired of the flavor. The medium portion was quite filling. Even the regular size would be enough.

Since elementary school, this restaurant has been popular, and now it is thriving not only in Tokyo but also in Nagoya, where I usually live. I felt like eating there again after a long time, so I visited the restaurant spontaneously. I arrived at 11:30 on a weekday and there were 2 people waiting outside and 8 people inside. After about 10 minutes, I entered the restaurant and purchased a Spicy Fish Tsukemen for 1,080 yen with a food ticket. They asked if I wanted a medium size for free, but I declined as I had been overeating recently. The appearance of the dish still looks spicy and appetizing. I gradually dissolved the spicy fish powder in the thick soup as I ate. It might have been better to mix it vigorously from the beginning to fully appreciate the flavor of the fish. Although the spiciness stands out and attracts attention, I personally think the highlight is the combination of the noodles and the dipping sauce. I prefer tsukemen because you can savor the soup along with the noodles, unlike ramen where the heat can be overwhelming. One of my personal joys in having tsukemen is the delicious menma (bamboo shoots) and chashu (roasted pork). The menma lacked a bit of flavor, but since it was thick, I can't complain. The diced chashu had a rich flavor and was satisfyingly tender. While I enjoyed the spiciness, I didn't feel it was overwhelmingly spicy. I think adding more fish powder and topping it with garlic would make it even more delicious. I plan to try that next time. Spicy food is not just about the taste but also about entertainment and stress relief, and in that aspect, I was very satisfied. I also want to visit Inosho in Nagoya and compare the taste. I hope this local favorite restaurant continues to prosper.

I tried the tsukemen strategy I used to do before, but I think it's better to just go with ramen after all. Even though the satisfaction level is good with tsukemen or abura soba, it's inevitable that it gets cold... I've decided to challenge myself to finish the classic spicy tantanmen ramen in a large portion.

I visited this popular restaurant for a quick lunch since I was nearby for work. The place is well-known for its cup ramen and spicy fish dish, but luckily there was no line when I went. The restaurant is located in the basement of a building, so it may be a bit tricky to find. I decided to try their spicy fish tsukemen with the lunch service medium size and chose a medium level of spiciness since it was my first time. The visual presentation of the dish with the noodles and spicy dipping sauce topped with red pepper got me excited! The noodles were straight medium thick noodles with a chewy texture, although they could have been drained a bit better. The dipping sauce was a rich fish-based sauce that wasn't as heavy as I expected, and the default dipping sauce seemed to be of high quality as well. The spicy fish had a generous amount of chili oil and red pepper, making the first bite quite intense. The fish powder sank to the bottom, so I should have mixed it well throughout. The toppings included diced chashu, bamboo shoots, seaweed, and green onions. The chashu was chunky and delicious, while the bamboo shoots were thick and seasoned with bonito flakes, highly recommended. The green onions were plentiful, likely because regular customers tend to order extra. The combination of the mild noodles and bold dipping sauce created an interesting contrast that I found addictive. The spiciness left a strong impression, and I felt a bit uncomfortable in my stomach later in the evening after my business trip, but it was worth trying the specialty dish. The tantan tsukemen also looked delicious, so I would like to try a different menu if I have the chance.

I am actively visiting the most famous tsukemen restaurant in Nerima Ward for lunch for two days in a row because they have started a stamp rally. I arrived at noon on Monday and even on weekdays, there was a line forming. However, the turnover was fast, and I quickly got my turn. The tsukemen costs 980 yen, with a free upgrade to a larger portion. I also ordered extra toppings of spicy vegetables for 150 yen and a new limited-time menu item called Shin-Sesame Spicy Pork Rice for 420 yen. I also used my flavored egg passport to get a flavored egg for a total of 1550 yen. It took less than 10 minutes for the food to be served after ordering. You need to purchase food tickets upon entering the restaurant, as you cannot buy them while waiting in line outside. The staff will collect your food tickets before you are seated, making the process smooth. By the way, the stamp for the stamp rally is given when you are seated. The tsukemen broth had what seemed like ma-yu oil floating in it, which I had experienced before and found it very delicious. This time, I was excited to see it being recreated. However, since I had already tried it before, I tasted the broth a bit before adding the spicy vegetables to enjoy a change in flavor. The spicy vegetables are vegetables steamed with added spiciness, likely with some chili oil, and topped with fried garlic. I couldn't pour all the spicy vegetables into the broth at once, so I divided it into about three portions. The steamed vegetables, especially the bean sprouts, tasted very delicious when dipped in the broth with spicy vegetables. The pork rice was tasty, but this time the flavor was a bit too strong, and I think plain white rice would have been better. The pork rice had an equal balance of sesame flavor and chili oil flavor, not bad but the seasoning was a bit too strong. The flavored egg had a runny yolk. The noodles were medium-thick and slightly thin, and they were as delicious as always with a smooth texture and good chewiness. The broth with the spicy vegetables, however, became too concentrated at the end and I couldn't drink it alone, but it was quite delicious when used to dip the noodles. I enjoyed changing the taste by trying different steamed vegetables with the noodles, a new way to enjoy Inoshima's tsukemen. I am satisfied.

This is a restaurant that I recommend to those who love spicy food as well as those who do not. For those who are not a fan of spiciness, I suggest trying the regular tsukemen and adding spice to your liking. It's a place where even solo female diners can enjoy without hesitation.

In Nerima Ward's most famous tsukemen shop for lunch, the shop opens at 10 am. To avoid the crowds, I arrived early at 10:45 am. Even at this time, the shop was 70% full. Today, I came to try the new menu introduced on Instagram, the Tantan Tsukemen for 1150 yen. Despite the high price, I had high expectations for the taste as I had previously enjoyed their Tantanmen and cold Tantanmen. The Instagram post described it as a popular menu at their Ishigami store, where they turned their Tantanmen into a tsukemen. The noodles were topped with minced meat using a special sauce, similar to Zhajiangmian, and it was delicious even on its own. The chicken chashu was finished by sprinkling it with Sichuan pepper on a sweet soy sauce glaze. Additionally, you could choose to add extra noodles or rice for free. I opted for extra noodles and added a seasoned egg using my "Ajitama Passport" stamp rally points. I chose a mild level of spiciness and numbness, and the dish arrived in less than 10 minutes. First, I tried the dipping broth, which was lacking in flavor and seemed incomplete. Adding the green onions helped a bit, but overall, it was not very tasty. The noodles were mediocre even after dipping them in the broth. Breaking the seasoned egg didn't improve the dish much either. The minced meat had an overpowering flavor that didn't taste good, and the chicken was too numbing due to the Sichuan pepper. The seasoned egg had a creamy yolk, which was the only highlight. Unfortunately, this dish was a disappointment. I feel that Tantanmen is best enjoyed without the dipping broth, making it the most delicious option.