I went to this restaurant that was featured on TBS's "Ousama no Branch" and "Matsuko no Shiranai Sekai" for lunch. It's a relatively new place. I'm not a fan of spicy food, so I ordered the "Taiwanese Tantanmen without Soup (with coarse sesame paste) for 1000 yen including tax." During lunchtime, they offer a mini rice or mini almond jelly as a service, so I chose the mini rice. It had a crunchy texture with crushed nuts, and it was quite delicious. It's the least spicy option, but still had a bit of a kick. The sesame was creamy and had a nice aroma. Thank you for the meal.

◆ Ramen registered shop #6095 • 563rd bowl in 2023 ◆ Tantanmen "Rajoukan" Shibuya Fire Street Branch (Shibuya-ku, Tokyo) ◆ Taiwan-style Tantanmen without soup ¥1000 ● Instagram: tsukasan777 ● Twitter: tsukasan2010

As a lover of soupless tantanmen, I had to visit the Shibuya area as soon as I heard there was a new spot! It's great to see that soupless tantanmen specialty shops are increasing in number, and I couldn't be happier (*'ω'*) Ordered the classic soupless tantanmen with the option of 2 or 3 toppings. There is no choice for spice level, but the staff will ask if you prefer extremely spicy or a more enjoyable level of spiciness. I opted for the latter. I added some extra chili oil and Sichuan pepper for an extra kick and it was delicious! The atmosphere created by the owner was also wonderful. I hope this place continues to thrive!

The authentic Chinese soupless tantanmen from Rasshouhan elevates the delicate taste buds of Japanese people. The balance of chewy thick noodles and the numbing sensation of Sichuan peppercorns makes it a perfect blend of spiciness for spice lovers (spice replenished!). Sichuan-style soupless tantanmen, Taiwan-style soupless tantanmen, and Taiwan-style soupless tantanmen with coarse sesame paste are all delicious options for those who enjoy a bit of heat, with the last option being milder and suitable for children as well.

There is a restaurant located about a 5-minute walk from Shibuya Station along Fire Street. The large sign indicates that it is a Sichuan noodle shop, but the atmosphere may be a bit intimidating due to its stylish appearance. The interior is clean and modern, with around 10 seats at the counter and 1 or 2 tables at the back of the restaurant. They offer both soup and soupless Sichuan noodles, as well as hot and sour soup noodles. They also serve rice and alcoholic beverages. I tried the soupless Sichuan noodles this time. You need to mix it well before eating. The overall balance is good, with spiciness that gradually builds up and a nice numbing sensation. While there are many extreme flavors out there, I think the moderate spiciness of this dish is what makes it so good.

I visited this place that opened last month, called Tantanmen Rāyu Shibuya Fire Street store. I ordered the Spicy Macho Man, which is tantanmen without soup. It wasn't too spicy, but the numbing sensation from the sansho pepper was just right. The portion was a bit small though, I finished it in about 4 bites. You definitely need to get the large size, but then it gets a bit pricey. Still, it was delicious!

I came across a new restaurant on my commute and decided to try it out. I had the delicious soupless tantanmen. The cold chashu was a bit difficult to eat without soup. I didn't understand what the "2 kinds" meant and I found it a bit pricey. The interior was clean and the staff provided polite service. The 2 kinds soupless tantanmen was priced at ¥1500.

- Access: 5 minutes walk from Shibuya Station on the JR line - Number of visits: First time - Purpose: Dinner alone - Overview: A soupless tantanmen specialty restaurant that opened on June 2, 2023, on the popular "Fire Street" in the Shonan area. This is the third store in the "Rajyokan" series, a popular chain with stores in Kanda and Komagome. The restaurant offers hearty and authentic soupless tantanmen in a clean and orange-themed interior. - Menu: The noodle menu mainly consists of soupless tantanmen, including basic options as well as Sichuan and Taiwanese variations. A variety of toppings are available, ranging from traditional ones like char siu and soft-boiled egg to unique options like cheddar cheese. On this day, I ordered the soupless tantanmen with three-layer pork char siu (1,350 yen). - Impression: While returning from MIYASHITA PARK, I stumbled upon this new restaurant and decided to give it a try out of curiosity. Knowing that it is affiliated with the Rajyokan in Kanda, I eagerly awaited the arrival of the tantanmen. After about 10 minutes of waiting, the bowl arrived. The red sauce and green garnish created an appetizing visual contrast. The spiciness was not too strong, but the distinct numbing sensation of Sichuan pepper was present, offering a nicely balanced and mildly spicy flavor. Although it may lack a bit of heat for spice enthusiasts, it was a well-balanced bowl. The option to adjust the spiciness with condiments like chili pepper and Sichuan pepper on the table seemed appealing. I look forward to trying a spicier Sichuan-style soupless tantanmen next time. Thank you for the meal.

Category: [Tokyo] Ramen ☆ Shibuya Lunch Today, I went to try the new topping menu at Kamiko Moto's lunch, starting from today. I had the soupless tantanmen. It is like a branch of the popular restaurant Rassho Han in Ogawamachi. I was surprised to see a blog post without photos due to a destroyed SD card. There was a beckoning cat on the counter in an L-shape, so I decided to eat there. I ordered the Sichuan-style soupless tantanmen for 1150 yen, with extra noodles for 150 yen (I received a free large serving card in front of the restaurant this time). I feel like soupless tantanmen should be cheaper since it doesn't have soup, but then again, dishes like meat sauce spaghetti are around the same price. When I think about it, it looks and feels similar to the meat sauce I had yesterday. Indeed, soupless tantanmen and meat sauce pasta share similarities in appearance, texture, and taste. But when it's called meat sauce ramen or soupless tantan spaghetti, it doesn't sound appetizing. The restaurant had a stylish and cohesive atmosphere.

I discovered a new restaurant and decided to visit right away! It seems to be a specialty store for soup-less tantanmen with lots of chili pepper marks on the menu. Perfect for those who love spicy food! I ordered the recommended two kinds of soup-less tantanmen by the female staff. They seem to pay attention to the seasoned eggs, which have a unique feature. I was told to mix it well before eating, so I obediently mixed it thoroughly. The first bite made me cough a little. The spiciness is quite confident and a bit spicy. The scent of prickly mountain pepper is a direct hit! It's my favorite kind of flavor!!! The chashu is tender and I ate it right away. The seasoned egg is the highlight. It has a very unique taste, scent, and texture. It's close to jelly-like, sticky, and has a unique aroma! When I called the owner, Mr. Okada, later (※went too far), he said the secret to that seasoned egg is in Shaoxing wine. When I asked the staff, they told me there are also branches in Kanda and Komagome, although they haven't been reviewed on Tabelog yet. But I found out that only the Komagome branch also serves soup tantanmen! I want people who like the spiciness of prickly mountain pepper to try it!! I will definitely visit again!! Thank you for the meal~

The sansho pepper is really flavorful here. You can enjoy the authentic taste. It's close to the station, but because there are a lot of people around, it may feel far, but if there are fewer people, you can get there in just a few minutes. They can adjust the spiciness as much as you like, but if it's too spicy, try adding cheddar cheese as a topping. It will mellow out the flavor. Also, if you have leftover meat juice at the end, try pouring it over a small bowl of rice and eating it.

Lunch comes with a choice of mini rice or mini almond as a complimentary service. It was quite spicy and delicious. I wanted to use the table's Sansho pepper, but it was too spicy so I decided not to. The service was good and overall it was a pleasant experience!

During my student days, I lined up at Marui Shibuya store a few times during the sales period. I used to wear arrston volaju back then, but I didn't like the tacky name "Fire Street" in Shibuya. After many years, I decided to walk from Shibuya to Harajuku and stumbled upon a sign for spicy noodles. I asked if I could get takeout and they said yes, so I entered the shop. Inside, there was a different name written than the one on the sign outside, so I wasn't sure which one was the real name. It seemed like it was called "Spicy Macho Man." I tried the soupless spicy noodles for 1000 yen, and they made it on the spot. They put spicy miso, nuts, and green onions on freshly boiled noodles, with the sauce served separately. After warming up the noodles and mixing in the sauce, I tried it and even though a day had passed, it was still delicious. The spiciness was authentic, with a hint of sourness and a mild numbing sensation. It might be good to sprinkle some Sichuan pepper on top according to your preference. I can guarantee it will be even more delicious if you eat it fresh at the restaurant!