Visit date: July 28, 2023 (Friday) Today's lunch was my second visit to "Dashi no Toriko," a kombu water dipping noodle specialty shop in Roppongi, Tokyo, which opened on May 25th. This shop operates on a complete reservation basis and does not disclose its address or phone number. It is a unique restaurant that offers soy sauce-flavored kombu water dipping noodles. The first time I visited, I could only eat the soy sauce-flavored "kombu water dipping noodles." The noodles are served with a pure chicken broth dipping sauce made with only chicken and water. Various condiments and seasonings are provided on the table, such as grated yam, bonito flakes, soy sauce, olive oil, black pepper, powdered sansho pepper, black shichimi, seaweed salt, plum broth, and citrus broth. The suggested way to eat is to dip the noodles in the soup and then add these condiments or pour more dipping sauce over them. It took quite a bit of time to eat during my first visit, but since the shop operates on a complete reservation basis with a 45-minute gap between reservations, there is no need to rush. However, as the noodles are dipped, the hot dipping sauce gradually cools down, so it is best to finish eating promptly. I decided to order a half-size noodle refill this time because I found the 180g portion of noodles a bit small during my previous visit. The reason for my quick return was that the soy sauce-flavored "kombu water dipping noodles" I had last time were surprisingly delicious, even though they did not seem to use any special local chicken broth. I wanted to see if the salt-flavored version would be just as tasty. In general, shops that excel in soy sauce flavor may not be as good with salt flavor, and vice versa. The "Yuzu salt dipping noodles" can only be eaten with a second reservation, and despite their Instagram stories indicating otherwise, I was informed that the second reservation onwards would be required for the Yuzu salt noodles. Therefore, I made a reservation for the "Lightly seasoned niboshi dipping noodles" for my second visit. I arrived at the shop at 12:11 pm, just like last time, approaching it from Roppongi Station on the Tokyo Metro Hibiya Line, a 5-minute walk away. I was guided to a seat at the L-shaped counter with 13 seats in front of the open kitchen upon giving my reservation name. I placed my order without looking at the menu, requesting the "Ume kombu water dipping noodles with lightly seasoned niboshi" and a half-size noodle refill. The menu only lists the soy sauce-flavored "kombu water dipping noodles," with three topping options: "Pine," "Bamboo," and "Ume." The default "Ume" includes one slice of pork chashu, one sheet of seaweed, Kujo green onion, red cabbage sprout, chopped kombu, and lime. "Bamboo" adds a seasoned egg and an extra sheet of seaweed to the "Ume" toppings, while "Pine" further includes one slice of pork chashu, one slice of chicken chashu, and one shrimp dumpling to the "Bamboo" toppings. This was my second reservation, and the shop had changed the menu to offer lightly seasoned niboshi dipping noodles instead of the yuzu salt noodles.

○This is a trendy restaurant where you can make a reservation through Instagram DM. They reply promptly, provide the location, and you can visit on the same day. ○The chic interior has around 10 counter seats. I ordered the Ajitama Tsukemen and Chicken Salt Donburi. The aroma of the chicken being cooked was already filling the air. ○The dishes were served in about 5 minutes. The noodles were smooth with kombu broth, and I enjoyed following the recommended way to eat them. The highlight of this place is the variety of about 10 condiments available, allowing you to create your own blend. I personally loved the topping of bonito flakes and sansho pepper. The bowl contained a generous serving of rice, flavorful chicken, and a beautifully presented egg yolk, making it very appetizing. Despite the slightly higher prices, the delicious meal without waiting in line makes me want to visit again. Thank you for the meal!

It is completely reservation-only, but if there are seats available, you can also dine without a reservation. The interior of the restaurant is very chic and clean. I had the seaweed salt, dipping sauce (with shrimp wonton), grated yam with kelp, yuzu broth (very refreshing), olive oil (gives it a Western touch), and plum broth in that order. Personally, I like the yuzu broth the best (╹◡╹) You can enjoy various flavor changes, so I definitely want to visit this restaurant again. Thank you for the meal! (≧∀≦)

Since I came all the way to Roppongi, I couldn't just pass by. Even though I didn't have a reservation, they kindly welcomed me shortly after opening. I ended up at the furthest table and somehow found myself ordering through my smartphone. I tried the kombu water dipping noodles (plum) with salt and enjoyed it with citrus and plum broth. I slurped it all up in one go and called for a refill of soup, not leaving a drop behind. I paid with PayPay at the end.

★Gourmet Lawyer's Food Diary ★【Instagram】joy_sound 【Tabelog】_Chrome_ーーーーーーーーーーーーー A reservation-only dipping noodle restaurant in Roppongi! Endless possibilities with a variety of table condiments!? Visited Dashi no Toriko in Roppongi, known for their kombu water dipping noodles. You can walk in if there are available seats, but reservations can also be made through Instagram or table check. By reserving on Instagram, you may get to try limited edition menu items from your second visit onwards. Check out the restaurant's Instagram for more details! Visited on a weekday at 12:45. Only 2 tables occupied. More customers started coming in later. Ordered the Special Selected Kombu Water Dipping Noodles (1,800 yen) using a QR code. Was asked to choose a small bowl for flavor changes. The noodles arrived after a short wait, immersed in kombu water and served with a rich dipping sauce. Started by dipping the noodles in the small bowl with seaweed salt, which was delicious. Then tried adding some soup to the bowl and experimented with various table condiments. Enjoyed the bonito flakes, dashi soy sauce, and sansho pepper. It was fun to try different flavor combinations. Before I knew it, the noodles were gone. Would like to try the limited edition items next time. Thank you for the meal! ーーーーーーーーーーーー Likes, saves, comments are encouraging!!

I couldn't get in to try the ramen with raw egg the day before without a reservation, but I was able to get in smoothly without one the next day at LETSTRY. I found out they had a plum soy sauce spray, which really elevated the variety. I added extra noodles and soup to my order. As a ramen lover, I was tempted to pour the soup into the noodles to eat, but I resisted the urge. When I found out they had extra soup available, I couldn't resist ordering some. I enjoyed every drop of the broth without wasting any "umami". Unfortunately, the plum dashi was a bit subtle today, so it might need more time to stand out. However, this new restaurant is filled with endless possibilities.

The difficulty level is higher for those like me who do not have Instagram and can only make reservations through DM. This is a completely reservation-only restaurant, but I managed to secure a reservation somehow. The restaurant specializes in konbu water-soaked noodles, as the name suggests, and is a promising place to enjoy "dashi". I was served a small bowl and the variety of condiments provided allowed for a unique dining experience. Although I am not familiar with tsukemen, I was able to enjoy the "dashi" and noodles without being confined by preconceived notions. I ordered the Ootoro Chicken Salt Bowl with an extra serving of noodles, which was easy to do through verbal order. Payment can be made in cash or with PayPay, which is convenient (QR code is provided on the menu). Personally, I think the simple seaweed salt goes well with the dish, and I would be happy if they had raw soy sauce. It would have been better if the grated yam, konbu, and bonito flakes were finely shredded. The amount of citrus dashi was a little disappointing. If there are empty seats, you may be able to enter without a reservation, so LET'S TRY!

[Overall Impression] I made a reservation via Instagram DM after seeing that the restaurant operates on a completely reservation-only basis and does not disclose its address. When I visited, it was not crowded, and there was a note saying that walk-ins were also accepted. The restaurant was listed on Google Maps, and the navigation app provided clear directions. The menu only offered kombu water dipping noodles, showcasing a strong dedication to the broth and a variety of condiments for flavor customization. The tableware was cute and added to the overall charm of the place. The clear chicken broth soup was delicious on its own, with a gentle and pleasant taste. The kombu water added a nice touch to the meal. Both the soup and noodles had a simple yet harmonious taste. [Basic Information] Date of Visit: August 21, 2023 (Monday) 12:40 Queue upon Arrival: 0 people (about half the restaurant was occupied) Purchasing Method: Place order verbally and pay at the table (via PayPay) Ordered Item/Price: Kombu water dipping noodles (plum) ¥1,380 [Soup] The soup is a clear chicken broth with a refreshing and delicious umami flavor. Even without any additional condiments, it was already tasty. However, the soup was designed with flavor customization in mind. It was well-balanced without any overpowering elements. I enjoyed savoring every last drop, especially after adding the kombu water. [Noodles] The noodles, soaked in kombu water, had a sparkling and beautiful appearance. They were delicious with a good texture and a hint of kombu flavor. The wheaty taste of the noodles was also delightful. I particularly enjoyed adding them to the small dish I chose myself and eating them with seaweed salt, which enhanced the flavor even more. The concept of serving the noodles in a small dish was practical, allowing me to savor them in small portions. [Ingredients] The dish included thinly sliced pink chashu, sprouts, roasted seaweed, lime, and finely shredded kombu. The chashu had a delicious flavor without being too fatty. There was also menma hidden in the soup. [Service] Paper aprons are provided in ceramic containers on the tables. The black aprons may be hard to notice as they are placed under black paper napkins. There are boxes for storing belongings, and items can also be placed under the counter. Each table has a detailed description of the restaurant's concept, so it's worth reading while waiting. Make sure to check the contents of the flavor customization items as well. When enjoying the flavor customization, you can choose a small dish with your preferred design at the time of serving. [Ambiance] The restaurant exudes a chic and dimly lit atmosphere. Each table is illuminated by spotlights, creating a stylish design. Various ceramic pieces on the tables make for a visually appealing setting while waiting. With a wide range of flavor customization items, you can enjoy experimenting with different flavors and have engaging conversations. The restaurant is ideal for a date night, so be sure to make a reservation in advance. *Thank you for reading! If you found this helpful, please consider giving it a like and saving it for future reference. Your support is greatly appreciated! (≧∀≦)

◆Flavored egg and kelp dipping noodles for 1,500 yen This noodle shop accepts reservations via Instagram DM. You might think it's unnecessary to make a reservation just to eat noodles, but considering they are not targeting customers who are just looking for a quick meal, it seems reasonable to require reservations. The counter is filled with various items and provides a lot of information. The kelp dipping noodles come with a basic dipping sauce and a variety of condiments for flavor customization. ▼Condiments: Grated yam, kelp, bonito flakes, olive oil, black pepper, dashi soy sauce, sansho pepper, shichimi pepper, seaweed salt, plum dashi, citrus dashi You can create your own personalized dipping noodles using these condiments. The concept seems to appeal to younger customers. While grated yam is a popular choice, my personal favorite was the basic dipping sauce without any added condiments. The sauce, which is meant to be mixed with various condiments, is delicious on its own. It's great to be able to enjoy different flavors, and it makes you want to try out different condiments on your next visit. The only downside was the lack of soup for dilution. Although kelp water serves a similar purpose to soup for dilution, diluting with cold kelp water didn't quite enhance the flavor. I would love to revisit once they have hot soup for dilution available. *Update (September 5, 2023): They do have soup for dilution. My apologies for the mistake.

I never thought of this kind of concept, to be honest. This ramen is quite unique and edgy. Actually, it might be a new genre of noodles rather than just ramen. First of all, the toppings are abundant. Kombu, bonito flakes, olive oil, black pepper, dashi soy sauce, sansho pepper, shichimi, seaweed salt, plum dashi, citrus dashi. Endless combinations. So I ordered extra noodles and added a seasoned egg. The firm straight noodles are so thick that they almost resemble udon. Transfer these noodles to a small bowl and add some extra kombu dashi. Then, it's time to start the topping party. Personally, I prefer the seaweed salt & sansho pepper, olive oil & pepper, and bonito flakes. Once you've topped to your heart's content, or if you're tired of toppings, pour the remaining noodles into the chicken dashi dipping sauce. That's delicious too. Making a reservation via DM is interesting, but apparently you can also walk in if there's availability. It feels a bit sad to categorize this new noodle experience simply as ramen. I look forward to further evolution in the future.

"Dashi no Toriko Roppongi (Tokyo) - Superb Tsukemen Ume 1380 yen Delicious!!! Delicious Hosomen noodles from Daiei Shokuhin with flavorful chicken broth, delicious char siu, and a variety of condiments available on the table. Located in Minato-ku, Roppongi 3-14-16 1F. Open from 11:30 to 14:30 (last entry at 13:30), closed irregularly. 9 seats, reservation only via Instagram. #Tsukemen #NewTsukemenShop #RoppongiTsukemen #NewRamenShop #RamenRamen251"

Daishi no Toriko in Roppongi. I've been wanting to go there since I saw it on Instagram. It's reservation-only through Instagram, but it doesn't seem to be too crowded on weekdays. The detailed address is not publicly available, but they will tell you after making a reservation on Instagram. I challenged it during a break in my work trip to Tokyo on a weekday. I made a reservation for 12:00 and arrived 10 minutes early. I was seated right away. There were some available seats that day, and even 2 people without reservations were seated with a time limit. I ordered the Tsukemen Ume for 1380 yen with an extra large portion for 150 yen. The noodles were served in about 5 minutes, surrounded by a broth made with various types of kelp, including agar-agar kelp. The noodles were neatly lined up and the low-temperature cooked chashu was juicy. The kelp broth clings to the noodles, giving them a glossy appearance. The soy sauce-based broth, extracted from chicken and water, was rich and flavorful. I had fun trying different variations of toppings like grated kelp, bonito flakes, olive oil, pepper, sansho pepper, black shichimi, and soy sauce spray. Eating with salt and bonito flakes with broth was delicious. The enjoyment was endless with the variety of toppings. The two young women next to me ordered a large portion of noodles and chicken salt rice bowl, they seemed like regulars. It was a bit much, but I enjoyed trying different things, so getting the large portion of noodles was the right choice. The city really has an abundance of delicious food. Itadakimasu!

The second time, I ordered the "Lightly Salted Niboshi" on 7/20, the third time, I ordered the "Cement-based Niboshi" on 8/9, and the fourth time, I ordered the "Soupless Tantanmen" on 8/25. As the number of reservations and visits through Instagram increases, you can enjoy ordering new limited-time dipping sauces, so I end up repeating it many times. By the way, the niboshi was really delicious, so I hope it will be revived again.

Today's lunch was the Special Konbu Water Dipping Noodles here. It was my first visit, so I followed the recommended way of eating, and the konbu water was delicious with a rich broth. The toppings included chashu, green onions, nori, and a flavored egg. The chashu was large and satisfying, and all the toppings were delicious, but I especially liked the flavored egg. I tried different flavor variations like salt, plain, plum dashi, and grated konbu and bonito flakes, but the plum dashi was my favorite. I couldn't try the raw egg this time, so I'll save it for next time. The staff's friendly service was also great.

I chose the Bamboo Charred Egg Kombu Water-dipped Noodles for 1,500 yen. Toppings include chashu, flavored egg, kujo green onion, extra seaweed, and lime. The soup is soy sauce-based. The noodles are thin and delicious on their own. There are many items for flavor variation, such as salt, plum dashi, citrus dashi, black pepper, sansho pepper, black shichimi, tororo kombu, bonito flakes, dashi soy sauce, and olive oil. All of them are tasty, but personally, I think salt goes best with it.

"Dashi no Toriko" located at a non-disclosed address offers a special Konbu water dipping noodles available by complete reservation only. The noodles are thin for dipping noodles but have a good chewiness and aroma from whole wheat. The dipping sauce is made from a clear chicken and water broth with a blend of various soy sauces, making it very delicious. There is a variety of condiments lined up on the counter for you to enjoy experimenting with different flavors. My favorite is the dashi soy sauce and black shichimi pepper, and it's fun to discover your own favorite combination. When I asked for a soup refill, I was served "green tea" to mix in, which gave it an interesting taste. This place seems to be gaining recognition and reservations are still easy to get, so if you're interested, be sure to go soon. Thank you for the delicious meal! #NoodleLover #NoodleGram #Ramen #Tokyo #DashiNoToriko #CompleteReservationOnly #SpecialKonbuWaterDippingNoodles

The interior of the store has a traditional feel like a counter kaiseki restaurant. I thought it was reservation-only, but if there are available seats, you can enter freely. The counter is filled with various side dishes and seasonings... I read the instructions and waited, wondering how to eat. The special bamboo noodles range from 1950 yen to ひやぁーTokyo... Roppongi... The finely straight noodles soaked in kelp water were served in a beautifully wavy arrangement. "First, salt is recommended," they said. I picked up the noodles, sprinkled rock salt in a small bowl, and took a bite... Oh, it's kelp... The firm and crunchy texture is quite good. The kelp water noodles with shredded kelp and bonito flakes are also decent. You can enjoy various flavors like plum soy sauce, citrus broth, olive oil, and black pepper... but the simple salt tastes the best. The dipping sauce is a soy sauce base with a large shrimp wonton. I put the noodles in and slurped... it has a light taste. I tried sprinkling black shichimi or sansho powder from the table... I can't seem to find my best way of eating. The chashu that resembles roast beef is quite good. The simmered egg and chicken chashu are just okay. "Find the way you like to eat..." is interesting, but I couldn't find a standout way... too bad. It would have been nice if the basic kelp water had a bit stronger taste and aroma... I felt it was a bit watery. The dipping sauce was also mild in flavor, adding to the slightly bland taste of the noodles... Is it a matter of how you eat? It would be nice to have a more assertive flavor profile... I enjoyed my meal - thank you!

This is a kombu water dipping noodle specialty shop that opened in Roppongi, Tokyo on May 25th. It is a completely reservation-only establishment with a hidden address and phone number. Reservations can be made via Instagram DM, and I visited as per my reservation. The location is just a few minutes' walk from Roppongi Station's 5th exit. The details will be provided in the reservation message. Although it may seem intimidating to have a completely reservation-only system, once you secure a reservation, you don't have to wait in line, making it convenient for those coming from afar or those who want to ensure they can eat there. After having clam ramen in Ikebukuro, I hurried over and arrived right at 12:00 for my reservation. When I opened the door, I was greeted by a dark and moody atmosphere. There were around 13 counter seats in an L-shaped layout, with a live kitchen where you can see the cooking process. The main menu consists of only kombu water dipping noodles, with variations like "pine," which I ordered. You can customize your noodles with a variety of toppings, such as seaweed salt, grated yam, bonito flakes, sansho pepper, shichimi, plum dashi, citrus dashi, and more. The noodles, made from whole wheat, coated in kombu water, were delicious even with just seaweed salt, but adding the soup made it even more exquisite. The soup had a rich chicken aroma with a crisp soy sauce flavor. The variety of flavor-changing items made it a luxurious and enjoyable experience. I regret not getting the large serving as I quickly finished my noodles while trying out different flavor combinations. The green tea-like flavor of the soup split was refreshing and unique. The restaurant's ambiance felt more like a traditional Japanese restaurant than a ramen shop, and the kombu water dipping noodles were truly a unique and satisfying experience. I would love to come back and try the yuzu salt flavor next time.

I already have complete trust in the quality of the dashi at this restaurant, so I can't wait for the next new dish! The third installment is made with dried sardines. You can choose between a light and a rich broth, and I chose the rich one. The broth was very rich and flavorful with a strong dried sardine taste. Of course, it paired perfectly with the kombu water. Personally, I wished there was a bit more broth and that it was hotter, but the taste was still amazing. This restaurant never disappoints and always satisfies my craving for kombu water. I wonder what they'll come up with next!笑

"Captivated by the broth. Address undisclosed. Time: Lunch. Ultimate kombu water tsukemen. Purpose: Secret base. Address undisclosed. Number of people: 1-2. Counter seating by reservation only. @dashinotorico Thank you very much #dashinotorico #kombuwater tsukemen #kombuwater #kombuwatertsukemen #tsukemen #tsukemeninstagrammer #tsukemenlovers #tsukemenclub #tsukemenlover #addressundisclosed #erniesfoodtour"

Dashi no Toriko @ Roppongi Special Konbu Mizutsuke Men 1800yen Large serving 150yen Fully reservation-only restaurant, popular for its dual membership system with a Japanese restaurant at night. They have a strong commitment to dashi. The konbu water is blended with bonito and other ingredients, making it the highest level of konbu water so far. The dipping sauce is made only with chicken and soy sauce, with a good balance of soy sauce sharpness and chicken richness. The noodles are medium-thin straight noodles with germ incorporated, giving them a fragrant taste. The chashu is made with chicken breast, pork leg, and pork shoulder loin, without any smoked flavor. The shrimp wonton has a firm and delicious meaty texture. The diced leeks and green onions add a good flavor, indicating the use of high-quality ingredients. Most importantly, there are 9 types of condiments that keep you interested until the end. Small dishes are provided to create your own dipping sauce. On the second visit, you can choose from an expanded menu. I will definitely visit again.