[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 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.
Waiting didn’t turn out to be that long. The menu is basic with 3 main choices, the Tsukemen (850 yen), Ajitaman Tsukemen with flavoured boiled egg (950 yen, don’t be silly wanting to save 100 yen for not trying the egg), and the special full toppings Tokusei Tsukemen (1,050 yen).
The tsukemen is almost life changing! And really indeed 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 is 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 gives it a slight yet pleasant seafood-fishy after taste.
The noodles are thicker than usual, almost like the udon, yet very chewy on its texture and ‘grabs’ the dipping soup perfectly. The only thing to beat, is the very long queue.
Rokurinsha 六厘舎
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)
Other Tokyo Entries
Menya Musashi (Shinjuku, Tokyo)
Mutekiya Ramen (Ikebukuro, Tokyo)
Sugamo Konaya (Roppongi, Tokyo)
Ramen Santouka (Shinjuku, Tokyo)
Tsukiji Honten (Shibuya, Japan)
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