I visited Komorebi after noticing that the shop had reopened. Due to the current circumstances, the prices had increased. I ordered the level 4 spicy large serving for 850 yen as I was short on time. I was grateful for the quick service even after the reopening. The noodles were served in just 5 minutes, and after mixing it 30 times and adding some sansho pepper, I enjoyed the dish. The taste seemed a bit different, but it was still to my liking. Perhaps I added too much sansho pepper, but the spiciness was just right and delicious. I finished the dish quickly. Thank you for the meal. I appreciate the reopening of the shop. It is very convenient for when I am short on time. I will definitely visit again on a day when I crave spicy noodles.

This is a hidden gem of a restaurant tucked away in a back alley in Hatsudai, serving a unique soupless tantanmen dish that is a must-try. It's not your typical sesame-flavored tantanmen, but rather a refreshing and aromatic dish with a strong kick of chili oil and Sichuan pepper, more like abura soba. The menu offers a regular size for 630 yen, with an option to add extra noodles for 150 yen. You can also choose the level of spiciness: 0 for no spice, 1 for mild, 2 for the most popular level, 3 for those who love heat and numbing sensation, and 4 for the bravest spice lovers. I usually go for the regular size, level 2 spiciness, and add some vegetables for an extra 150 yen. When the dish arrives, they recommend mixing it well around 30 times to ensure that the oil and thin noodles emulsify nicely. The combination of meat miso, green onions, vegetables, and sauce coating the noodles creates a pasta-like texture. The tingling sensation of Sichuan pepper is invigorating, and the flavor of the meat juice and chili oil is so addictive. The fresh green vegetables, especially the celery, add a nice crunch and balance out the spiciness. Despite the small appearance, the noodles are surprisingly filling thanks to the rich coating of oil. It's easy to eat and perfect for a hangover cure. #TokyoEats #TokyoRamen #ShibuyaFood #ShibuyaRamen #HatsudaiEats #HatsudaiRamen #HatsudaiLunch #KingKen #SouplessTantanmen #AburaSoba #FoodieWanted #RamenLovers #SpicyRamen

Title: Sorry for the inconvenience m(_ _)m I visited around 9 pm on the weekend. There were no other customers when I arrived. I purchased a ticket for a regular serving of 140g with level 1 spiciness for 630 yen, and a canned shochu highball for 400 yen at the ticket machine, then sat at the counter seat. This is a shop that serves Hiroshima-style tantanmen without soup. I started with a canned shochu highball and waited. After 5 minutes, my bowl arrived. It was a stylish bowl with plenty of green onions and seasoned ground meat on top. I was instructed to mix it 30 times so that the noodles, sauce, condiments, and seasoned ground meat would blend together. I didn't mix it that much, though. The thin curly noodles had a slightly chewy texture. The soy-based sauce had a spicy kick from the chili oil, along with the fragrance and numbing sensation of Sichuan peppercorns. For me, the level 1 spiciness was just right. It was delicious. However, I felt that the amount of ingredients was a bit lacking for my taste. It was so tasty that I look forward to trying different toppings next time.

Kingken, a restaurant specializing in soupless tantanmen, is located in Hatsudai. Here, you can enjoy the famous Hiroshima dish of soupless tantanmen. The spiciness ranges from level 2 to level 4, increasing with the heat of chili peppers and the numbing sensation of sansho pepper. The dish consists of thin curly noodles on top of a sesame-based sauce, ground meat, and green onions, with an additional topping of extra green onions. After mixing everything well about 30 times until the soup reduces, sprinkle freshly ground sansho pepper on top. A soft-boiled egg is provided as a topping on the side, which you can mix into the noodles. Once you finish the noodles, add rice on top, sprinkle chili peppers and sansho pepper, mix well, and enjoy the finishing dish of tantan rice. It was a thoroughly satisfying lunch experience from start to finish.

Day: Saturday Arrival time: 1:40 PM Waitlist: None (10%) Wait time: None Order: Tan Tan Men without soup (2 spiciness, large serving) ¥780 Warm egg ¥50 Half rice ¥50 Soup: Tan Tan Men with thin straight noodles. The soup, despite being soupless, is spicy and numbing. The noodles are a bit thin (like soba). The Tan Tan Rice at the end was also delicious. Thank you for the meal.

Kingken, a soupless tantanmen specialty shop in Hatsudai. Here, you can enjoy Hiroshima's famous soupless tantanmen. The dish consists of a base of tantanmen sauce topped with thin noodles, ground meat, and garnished with green onions and celery. Mix it well about 30 times until the sauce reduces, then sprinkle freshly ground sansho pepper on top before eating. Dip the noodles in a hot spring egg halfway through. After finishing the noodles, add the "ochazuke" with a sprinkle of chili pepper and sansho pepper, mix well, and enjoy the completion of tantan rice. I was completely satisfied after finishing the "ochazuke" as well.

I went shopping at Kanteppapa in Hatsudai and happened to take a stroll, where I discovered Kingken in a back alley. I wasn't hungry that day, so I didn't stop by, but I really wanted to eat there the next day. I ended up taking a bus from Nakano Station to get there. It's about 2 minutes from Hatsudai Station, or about 4 minutes from the bus stop for the Shibu 64 bus that connects Nakano Station and Shibuya Station. The interior of the restaurant has only counter seats. You buy a meal ticket at the entrance ticket machine, which accepts Edy and transportation IC cards, which was very convenient. I ordered the large size with 1 level of spiciness and added celery toppings for 880 yen (including tax). When you come to Kingken, you must have celery toppings, and whether to add a soft-boiled egg and rice or not depends on your preference. This time, I opted for the large size, so I skipped the rice and soft-boiled egg due to budget constraints. The default soupless tantanmen is 630 yen, but the large size costs 780 yen, which is a bit expensive. I wish adding celery would keep the total cost around 800 yen. I chose a spiciness level of 1 because I skipped the soft-boiled egg and rice, but if I had ordered them, I would have gone with a spiciness level of 2. The serving is fast, taking only about a minute. It's great. The staff advised me to mix well until the soup is completely gone, and they were right – this tantanmen is best when mixed thoroughly until the soup is gone. The celery toppings were a great match and added a refreshing touch, reducing the guilt. The large size was a bit too much for me (I know, who am I kidding?), so I would have appreciated something between the regular and large sizes. The staff, a single person, handles customer service efficiently. The chairs are uncomfortable for me, as they are fixed round chairs that feel a bit too high and make me feel like I'm falling rather than sitting down. There was no coat rack, and the shallow shelf under the counter might be inconvenient for those with a lot of belongings. Tissues are under the counter, and water is self-serve from the water dispenser. There was no apron guide, which was disappointing. Apparently, it was next to the water dispenser, but I didn't notice it. Oh, and the girl next to me was eating a dish with lots of leaves, which made me curious. Was that the vegetable mix? It wasn't bean sprouts or cabbage, but baby greens (or something similar) – very stylish. I'd like to try it next time I go there.

Shibuya-ku, Tokyo, Hatsu台. A soupless tantanmen specialty store from Hiroshima that opened in April this year. As of November 2021, they have 3 stores in Hiroshima, 7 stores in Tokyo including the Hatsu台 store, and 1 store in Osaka. The nearest station is Hatudai Station on the Keio New Line. You can enjoy affordable soupless tantanmen here, so they are likely to continue expanding in the future. For lunch that day, I was in the mood for tantanmen. I saw a Kingken restaurant nearby, so I decided to go in. It was a little past 11 am on a weekday, with 2 customers already inside and 3 more coming in after me. There were 2 staff members. The restaurant only had counter seats surrounding the kitchen in an L-shape. I ordered the following: Soupless Tantanmen Large, Level 3 Spicy - 780 yen (default is 630 yen). The spiciness and numbing level range from 0 to 4, with the same price. Additionally, there is a super spicy "Level 9" and "SP" for intense numbing at 800 yen each. You can also get a large serving for an extra 150 yen. Since the noodles are thin, they are served quickly. The dish arrived in an intricately designed oval-shaped bowl. There were instructions to mix it at least 30 times before eating, so I mixed it thoroughly. Green onions, meat miso, sauce, noodles - mix it all together. At first, I didn't feel the spiciness or numbing sensation too much, but as I continued eating, the numbing sensation kicked in. It started to tingle when I drank water. However, it wasn't as spicy as I expected, so I added some extra spiciness and numbing by sprinkling some red pepper and sansho pepper from the condiments on the table. I realized I could handle Level 4 spiciness without a problem. According to the official website, they use their homemade five-spice chili oil to balance the flavors and reduce the spiciness by letting it sit for at least 1.5 months. They also use a special soy sauce called "Kingken Soy Sauce" made by Kawachuya, founded in 1876, and make it by hand. The unique blend of Sichuan peppercorns is ground and mixed on the morning of each day they use it. The extra sauce on the table enhances the taste and aroma. The noodles are a special order of medium-thin noodles completed by "Kuchi Ise Noodle Factory" in Hatsukaichi, Hiroshima, overlooking the World Heritage Site "Miyajima." They use several types of wheat flour to make the sauce stick well, not stretch too much, and have a good texture, taste, and aroma. The green onions, a characteristic of "Hiroshima-style," are flavorful Takashima green onions from Kurahashi. They also pay attention to the sweetness and umami of the ground meat, using the best available at the time (currently Miyazaki Komeju Pork). #Tantanmen #Hiroshima #Ramen #SouplessTantanmen #HalfRiceAvailable #TakeoutAvailable #LikelyToRevisit #NextTimeLevel4SpicyLarge

I got caught up in a conversation with the doctor in Koenji, and by the time I took the bus back to Hatsudai, it was already lunchtime. I thought I might as well have lunch somewhere, and I remembered the spicy soup-less tantanmen. Last time, I went with a modest level of spiciness (3 levels) and it wasn't spicy at all, so this time I went with 4 levels. It was just the right amount of spiciness, with a good balance of heat and flavor. Surprisingly, it wasn't too salty, which was nice. The only downside is that the noodles don't stay together well, making it a bit difficult to eat. If I were to add rice or something, I would definitely overeat, so I resisted the temptation.

The spiciness level is indicated on the vending machine. I ordered the "Soupless Dan Dan Noodles Level 2 Spicy Regular Size" (630 yen tax included) as it was recommended. It arrived in about 5 minutes. The noodles were topped with minced meat and green onions. Following the instructions on the table, I mixed it thoroughly. The staff even advised me to mix it more, as the gluten from the noodles would dissolve into the sauce, making it white, and further mixing would make the noodles absorb all the sauce, resulting in a "soupless" dish. So, I mixed it as instructed, and it turned completely soupless. The spiciness and numbing sensation were not too strong, which was a bit disappointing for someone who loves spicy food, but I think it would be just right for most people. The spicy element comes from their homemade five-spice chili oil, which is aged for at least a month and a half to mellow out the spiciness. The numbing sensation comes from Sichuan peppercorns, which are ground in the morning of the day for use. Thanks to this process, the aroma was quite strong. While some places may lack in sauce for their soupless dan dan noodles, "Kingken" pays attention to their sauce, making it delicious. They use a combination of soy sauce and sesame paste (Tahini) for the sauce. The soy sauce is a special order from "Kawanaka Shoyu," a soy sauce manufacturer founded in 1876. The sesame paste is homemade at "Kingken." The noodles are thin noodles specially made by "Kuchi Ichi Seimenjo," a long-established noodle maker in Hatsukaichi, overlooking the World Heritage Site "Itsukushima." By using several types of wheat flour, the sauce adheres well to the noodles, making them chewy and resistant to stretching. Indeed, the sauce adhered well, and the noodles had a good chewy texture. The green onions used are the flavorful "Takarajima Negi" from Kurahashi. The minced meat is carefully selected for sweetness and umami, ensuring the best quality is used at that time. After finishing the noodles, I still had room in my stomach, so I decided to order the "Dan Dan Rice" and added a "Half Rice" (50 yen tax included). It arrived in a small tea cup, piled high. Following the instructions on the table, I added the rice, poured the sauce, and added the chili peppers and Sichuan peppercorns. I skipped the vinegar as I'm not a fan. After mixing it thoroughly, it tasted delicious with the remaining minced meat and green onions. Overall, I think it's worth the price of 630 yen tax included (additional half rice + 50 yen). Most importantly, it's great to be able to enjoy authentic Hiroshima-style soupless dan dan noodles in Tokyo. Next time, I'd like to try level 3 or 4 spiciness. [Rating Criteria] ☆☆☆☆★: Excellent (S) ☆☆☆☆: Highly recommended (A) ☆☆☆★: Recommended (B+) ☆☆☆: Average (B) ☆☆: Hmm (C) [Blog] "Shu-tin's Food and Drink Diary" https://shu-tinfoodiediary.com Introducing delicious restaurants mainly in Tokyo, so please take a look. [Instagram] @shutin_foodie_diary https://www.instagram.com/shutin_foodie_diary

I recently visited the popular soupless tantanmen restaurant, Kingken. I ordered the dish with medium spiciness, regular size with a boiled egg, and half rice. The balance between the numbing sensation and spiciness was just right! I thought the spiciness level 3 might be good next time. They say that the key is to stir the dish 30 times. By emulsifying the noodles and oil, the true umami flavor comes out. The key point to determine is that if the noodles are still shiny from the oil, it's not ready yet. Once they have a faint glow, it's a sign that it's okay to eat. Also, the tantan rice as a finishing dish was delicious. There's no doubt that the ratings will continue to rise in the future! It was delicious!

I visited Kingken in Hatsudai, which opened on April 9th. It is located in a quiet area, just around the corner from the Seven Eleven in the shopping street at the south exit. This branch specializes in soupless tantanmen and has been around since July 2016. They have a total of 9 branches in Hiroshima, Tokyo, and Osaka. You purchase your meal through a ticket machine, with options for regular (140g) or large (210g) portions, and spice levels ranging from 1 to 4. I opted for a large portion with spice level 3, along with an additional onsen egg. The noodles arrived quickly, cooked to perfection with a nice chewy texture. The sauce, made with soy sauce, chili oil, and sesame sauce, combined well with the noodles. Adding the onsen egg enhanced the flavor even more. Overall, it was a satisfying meal in a cozy, counter-only restaurant. The location may be a bit hidden, but it's a great addition to the variety of Chinese and ramen restaurants near Hatsudai Station.

I knew that a new restaurant had opened next to Inahonoshizuku 2, serving soupless tantanmen. The first time I tried soupless tantanmen was at Koya in Shin-Daita, about 20 years ago. I did a little research on Kingken, but it seems more like oily noodles. So, with my research done, I headed out. The tantanmen comes in four levels of spiciness, and I chose the third level, "sanshin," as I am used to spicier dishes. Being an old man, I opted for the regular size without any extra toppings. The soupless tantanmen that arrived was essentially tantanmen without soup. The noodles were medium thickness and coated in a grey sauce, which seemed to blend well with the sauce. At first glance, it didn't look very red, so I wondered if it would be spicy. I mixed it thoroughly, as instructed to mix it 30 times, which I interpreted as a general guideline. I approached it with the same spirit as mixing Peyang. When I tried it, I found that it wasn't spicy at all. The numbing sensation from the Sichuan pepper was there, but the spiciness was lacking. The minced meat seemed to be pork, and the green onions were the same as those used in Hiroshima-style okonomiyaki. Overall, it wasn't bad. It seems that the original sauce isn't very spicy, and they adjust the spiciness with added chili oil and Sichuan pepper. Once I realized it wasn't spicy at all, I sprinkled some Sichuan pepper from the table, and finally, the "numbing" sensation kicked in. I see, from now on, the fourth level of spiciness is a must. Investigation complete.

Hiroshima-style soup-less tantanmen with level 3 spiciness for 630 yen, with an additional half portion of rice for 50 yen and celery for 100 yen, totaling 780 yen. Visited on a weekday before 12 pm. Two groups of customers were already there, with a few more coming in later. The place didn't seem too crowded. The tantanmen was a mix of thin noodles, with plenty of green onions and other leafy greens (plus the added celery). It was very spicy and numbing, with a hint of sesame flavor but a bit too salty. Even when mixed with white rice, the saltiness was overpowering. Considering the affordable price, the lack of ingredients was understandable. However, in a city like Tokyo where there are many options for soup-less tantanmen, this place didn't stand out much. It could be seen as a unique find though. It's impressive that they have a consistent pricing strategy across multiple locations. This meal brought back memories of enjoying a similar dish as a late-night snack in Hiroshima. I tried adding extra Sichuan pepper on my second visit in May 2021, and it was a better combination. The advantage of opening at 11 am was noticeable.

- Ramen registration number: 3920th ramen shop • 127th bowl in 2021 - Soupless Tantanmen specialty shop, Kingken Hachioji Shop (Shibuya-ku, Tokyo) - Soupless Tantanmen for 630 yen, Hot spring egg for 50 yen - Instagram: tsukasan777 - Twitter: tsukasan2010

Kingken, which offers Hiroshima-style tantanmen, opened a new branch in a back alley in Hatsudai. I heard about this and decided to visit right away. Hiroshima-style "soupless tantanmen" is characterized by its spiciness from chili oil and the tingling sensation from Sichuan peppercorns. The noodles used are slightly low-hydration thin noodles or medium-thin noodles. The toppings may vary from shop to shop, but the ingredients are simple - meat miso, green onions, and the like. It had been a while since I last had Hiroshima-style soupless tantanmen. I arrived at the shop around 11:40 am on a weekday and found there were already two customers inside. The exterior of the shop was clean and inviting. As soon as I entered, I saw a ticket machine on the left side. I purchased the Hiroshima-style soupless tantanmen (large serving, 300g) for ¥730 and added a half portion of rice for an extra ¥50. Since it was my first time, I chose the level of spiciness to be 3 (I love both spiciness and tingling sensation). I handed in my ticket at the counter and prepared my own water while waiting. While waiting, I read the instructions on how to enjoy the meal on the table. It said to mix the noodles at least 30 times before eating. When the noodles arrived, I followed the instructions and mixed them thoroughly. The dish looked beautiful in a ceramic-like bowl with thin noodles and green onions. After mixing, I took the first bite. The chili oil and Sichuan peppercorns were just right, and the noodles had a nice chewy texture. However, I felt I should have chosen a spicier level, maybe 4 or higher. After a few bites, I sprinkled freshly ground Sichuan peppercorns on top, as recommended. It was delicious, and eating without mixing was indeed the best way to enjoy it. The tingling sensation from the Sichuan peppercorns was fresh and delightful. For the finishing touch, I made tantan rice. Even though I didn't order a hot spring egg, I was still satisfied. The condiments on the table - sauce, vinegar, chili peppers, and Sichuan peppercorns - were also delicious. Personally, I prefer more Sichuan peppercorns and vinegar, and I felt like I wanted to eat it with rice instead of half rice. In that case, the remaining meat miso might be a bit insufficient. The shop is located a bit off the shopping street in Hatsudai, so it may not be easy to spot at first glance. It's great to see new shops opening in Hatsudai, and I look forward to visiting again when the timing is right. Thank you for the meal.

On my way back from lunch, I saw a notice that Kingken was going to open in the place of a karaoke or izakaya. I was looking forward to it. It had been a while since I worked in Shibuya, so I visited twice on the days I could go to the office. First visit: I ordered the soupless tantanmen with additional rice, onsen tamago, vegetables, extra negi, and celery. The menu was clear and easy to understand. You could choose the spiciness level from 1 to 4, or go for the special 20 spiciness. I opted for 300g of noodles with 3 spiciness, and a small rice. The food was served in about 3 minutes, which was perfect for a quick meal. The 3 spiciness was not very hot, even after adding sansho pepper. The thin noodles were just to my liking. I mixed in the sansho pepper and enjoyed it. After finishing the noodles, I mixed the rice with vinegar, sauce, and sliced chili pepper. It was delicious. Second visit: I ordered 300g of noodles with 4 spiciness and a small rice. The food was served quickly, and I enjoyed it just like the first time. The spiciness was not overpowering, so I could eat it easily. I mixed the rice just like before and finished it quickly. It was a pleasure to have delicious Hiroshima-style tantanmen again. I don't go to the office often, but I'm glad to have another place to visit. I'm thinking of trying the 20 spiciness next time, but I have work in the afternoon, so it's a tough decision.

I didn't know... When written in the original kanji, it seems to be "擔擔麪"! It is said that Chen Kenichi's father, Chen Kenmin, popularized tantanmen as a soup noodle dish for Japanese people, but in its birthplace of Sichuan Province, tantanmen without soup is more common. In Japan, it was first introduced in 2001 at "Kisaku" in Hiroshima's Naka Ward, and has now become widely recognized as a Hiroshima specialty. In 2010, "Kunimatsu" evolved the dish further. It has a unique history, originating from Matsumoto City in Nagano Prefecture and moving to Hiroshima. Now, it is considered Hiroshima's soul food! During his morning walk as usual, the old man noticed some construction going on in Hiroshima... It caught his interest, so he went to check it out during his lunch break! A charming entrance! Tantanmen without soup! It's currently my favorite, soupless tantanmen! Inside the restaurant... At the ticket machine: 0 Spicy - No Sansho or chili oil, safe even for children. 1 Spicy - For those who are not good with spicy food. 2 Spicy - The basic flavor and our most popular choice. Start with this! 3 Spicy - For those who love both spiciness and numbing sensation. 4 Spicy - To be honest, it's really spicy! I chose 3 Spicy, and also added a soft-boiled egg! After a while, the dish arrived! The staff instructed me to mix it more than 30 times until the sauce is fully incorporated. It's a new kind of... but apparently, the meat miso, green onions, and sauce each play a role. When you mix it seriously, the thin noodles really cling to the sauce. Visually, it's truly exquisite! With the first bite, it's sharp and numbing, really intense! The soft-boiled egg adds a mellow touch to the spiciness, creating a new flavor. The crunchy texture of the green onions is delightful! Oh, there's freshly ground Sansho pepper too! Gotta add that in! The intense numbing sensation from the spicy flavor is unstoppable! This spiciness is addictive, it's a forbidden taste! I can't resist, I have to revisit this place for sure!

Moving to a new place, I was curious about the surrounding shops. I found a chain store while exploring near Hatsudai. During lunchtime, there were a lot of office workers around. The interior of the store only had an L-shaped counter, and it was about 80% full. They only serve soupless tantanmen, starting at 630 yen. Recently, there have been many soupless ramen dishes priced close to 900 yen even though the most expensive ingredient, the soup, is not included. This place is more reasonable. I ordered the spicy level 3 soupless tantanmen with extra noodles for 780 yen plus an extra serving of green onions for 150 yen, totaling 930 yen. The dish was served frighteningly fast, and I was instructed to mix the natto about 30 times until the soup and cooking water were mixed and emulsified. Indeed, the mixture became sticky as instructed. I didn't expect the extra green onions I paid for to be so annoying to mix. The noodles were thin and straight, similar to what you would find in tonkotsu ramen. There was also minced meat, but the overwhelming amount of green onions made it hard to taste the flavor of the pork. It was like eating a bowl meant for monks who only eat for the sake of sustenance. Since there was no soup, it was hard to tell if the mixed noodles were delicious or not. I followed the instructions and added extra sansho pepper, which had a good flavor. I added too much and my mouth went numb.

I had a regular size ramen with level 2 spiciness and a hot spring egg, along with half a bowl of rice. I was planning to add extra green onions as a topping, but unfortunately they were not available that day. After finishing the noodles, I added the rice and hot spring egg to the bowl to make a delicious sesame rice dish. It was a satisfying way to finish the meal.