The restaurant called Menya 33 is known for specializing in tsukemen noodles. It has become quite popular due to its unique concept. Despite initially avoiding it because of the long lines, I recently visited and found that they had implemented a reservation system, only available on weekends, with slots opening up around two hours in advance. I decided to try arriving one hour before opening on a weekday and managed to secure the second spot in line. The place quickly filled up with customers, and even spilled over onto the nearby street with over 20 people waiting. The staff, particularly a lady who was very attentive and helpful despite being busy, will surely be remembered. While waiting, they also offer some services. The owner multitasks between cooking and engaging in pleasant conversation with customers, showing a high level of professionalism that has caught the attention of industry insiders. Personally, I had reservations about transitioning from a scallop paste ramen by Mu10-chan to opening a tsukemen specialty shop, which then became a burger joint. However, the lunch course at Menya 33, featuring scallop carpaccio with bonito salt, was a delightful surprise. The dish started with the smooth texture of scallops, slightly reminiscent of pickled sake lees, complemented by the umami flavors of scallops and a hint of salt. Whether raw or cooked, the scallops were exceptional, especially when paired with wasabi and a clear broth. The dipping sauce, containing baby scallops and fish cakes, was slightly oily and appetizing. The dried scallops added depth to the chicken clear soup, creating a rich and flavorful broth. The straight, flat noodles, coated in bonito flakes and soaked in kombu-infused water, were of a high hydration level, different from hand-kneaded ramen noodles but equally delicious. The low-temperature cooked chicken chashu, chicken, seasoned bamboo shoots, grilled scallops, greens, and marinated egg were all tender and flavorful. Even though I usually can't eat a lot of noodles, I could easily finish about 500g of these. While the truffle oil added a nice touch, it wasn't necessary as the soup was already flavorful. The soup, served with clams, was not overly salty and could be enjoyed on its own or mixed with the dipping sauce. If this quality of scallop lunch course is available, it changes the typical image of a ramen shop. I will definitely return for another visit in the future.

◆What I Ate: Special Scallop Kombu Dipping Noodles (Black)◆Price: 1,400 yen◆Reservation: Required on the day of visit◆Stay Time: Arrived at 9:30, Started writing in the log at 9:42, Entered the restaurant at 12:20, Served the noodles at 12:30◆Impression: The dipping noodles are designed to be enjoyed without dipping into the soup, with flavors like bonito salt, wasabi, and truffle oil. They offer a monthly changing soup base, and even though I don't usually add soup, I couldn't resist trying it. I feel the potential of dipping noodles.

A newcomer in the ramen scene with a constant line of customers due to its dedication to flavor. The queue is reminiscent of the release day of a Tamagotchi. - Scallop kelp water dipping noodles (white) ¥1,100 - Tokyo Style Noodle Hotate Biyori in Chiyoda-ku, Tokyo - Nearest station: Akihabara Station on JR lines - Date: September 25, 2023 (Monday), sunny ☀️ - 103rd bowl of the year, 9th in September - Visited 929 ramen shops nationwide - Visited 2,187 restaurants on Tabelog - Waitlist: 18 people ahead - Reservation - Seated - Served: 09:30 - Finished: 12:00 - Tabelog rating: 3.85 - Closed on Wednesdays - Number of seats: - Table items: - Open since December 11, 2022 (as of posting date) - Tabelog Top 100 Ramen Shops: 2022 Tokyo (100/100), 2022 East (24/100), 2021 Tokyo (100/100), 2020 Tokyo (100/100), 2019 Tokyo (99/100), 2018 Tokyo (97/100), 2017 Tokyo (92/100) - Michelin Guide Tokyo Ramen: 2023 (21/21), 2022 (21/21), 2021 (20/20), 2020 (22/22), 2019 (24/24), 2018 (25/26), 2017 (27/29), 2016 (24/28), 2015 (19/22) - Hashtags: carbs, high-calorie high-life, ramen, noodles, dipping noodles, oil noodles, mixed noodles, soupless, Chinese noodles, gourmet, ramen Instagrammer, noodlestagram, ramen enthusiast, noodle enthusiast, ramen club, Tokyo dipping noodles, noodlestagram, morning ramen, Hotate Biyori, kelp water dipping noodles

Visited on September 23, 2023 (Saturday holiday) at 7:35. There were two lines for writing down orders, and I waited for my turn to write down the order when the third person arrived. 8:00: 7 people in line 8:30: 16 people in line 9:00: 30 or more people in line (couldn't see the end of the line) 9:53: 45 or more people in line started writing down orders. I was able to write down my order for the 11:10 slot. When I returned to the front of the restaurant at 11:00, everyone from the 11:00 and 11:10 slots had already returned. Last time, I had the scallop and kelp water dipping noodles in black broth, so this time I had the special white version (1,400 yen) with extra noodles (+100 yen). While waiting for my order to arrive, all slots for the day were filled. At 11:14, the dish arrived. Just like last time, I enjoyed trying various ways of eating it. I felt that the white version had a stronger scallop flavor. For those who like scallops, white might be better, while those seeking overall balance might prefer black. This time, perhaps because it was a holiday, I felt that the staff were a bit rushed in their responses.

Visited for registration on Saturday morning at 9:45 AM and there were about 50 people in line. At that point, only time slots after 3:00 PM were available, and it seemed like the first person had been waiting since around 8:30 AM on that day based on my research. The noodles had a strong stickiness from the kelp water. There were various recommended ways to eat it, but my preference was to dip it in bonito salt and eat it as is. The dipping sauce had a prominent scallop umami flavor that was delicious. It was a shame that it became diluted with kelp water towards the end. I also felt this when I went to Kinryu nearby, but I wonder if kelp water is necessary... I think the noodles alone are the most delicious as they are. I felt the full potential of the scallop broth, so I would like to try their ramen next time.

Arrived around 8:30 on a holiday. About 20th in line. There were quite a few people even in the rain, but I think there would be more if it were sunny, so I recommend arriving by 9:00 on holidays. Check-in started around 10:00, with the earliest seating at 12:20. This time, I signed up for the 1:00 slot. Returned at 12:45. Purchased meal tickets around 1:20. This time, I bought the scallop kelp water dipping noodles - white (salt) for 1400 yen, with a large serving for an extra 100 yen, and scallop and kelp simmered rice for 350 yen. Finally entered the restaurant at 1:30. Despite regretting spending half of my precious holiday, I was pleased with the staff's apology for the wait. The noodles were soaked in kelp water, smooth and chewy, and tasted delicious with salt, wasabi, and olive oil. The dipping sauce seemed light at first bite, but after mixing well, it had a rich flavor. Although soy sauce was good, the dipping sauce had a strong umami flavor that couldn't be masked by salt, resulting in a rich and flavorful broth. It was incredibly delicious! Adding soup to the dipping sauce further enhanced its deliciousness.

Special dipping noodles, white, large serving for 1500 yen. This was my first visit since they started keeping records. The flavor was delicious with a strong scallop taste in the dipping sauce. When I tried the black version before, I wasn't impressed, but maybe it has evolved even further during the time that has passed. I would like to try the black version to confirm, but the high level of difficulty in getting a reservation makes it seem like I'll have to wait. Based on my experience with the white version, I think the salt ramen would also be worth trying. It was also nice that the owner's service remained polite and attentive.

Access: 3 minutes walk from JR Akihabara Station Showa-dori exit. I once lined up here before, but due to lack of research, I couldn't register early and had to leave the line just before registering. A few months later, I felt the urge to try it all at once and headed there a bit early. At 8:45 am, there were 15 people in line, registration started at 9:55 am, and I wrote down my name at 11:40 am. Just like yesterday, there was a line of 70 people, and this is also a top-class popular shop in Tokyo. They told me to come back around 10-15 minutes before my designated time, not based on the order of registration. I thought I wouldn't have the chance to come again, so I asked for back-to-back meals. Depending on the day, you may not be able to order two tsukemen, but since I originally wanted to eat both tsukemen and ramen, it was not a problem. I mistakenly returned 30 minutes early while trying to kill time. The staff, mostly young women, were doing a great job of handling customers with excellent service. The "Special" Hokkaido scallop and kelp water tsukemen in white [salt] for 1,400 yen comes with items for flavor change such as scallop carpaccio, truffle oil, bonito salt, and wasabi. It was my first time, so I received a detailed explanation on how to eat it and then tried it. The rich umami flavor of the broth was condensed and delicious! It was slightly salty, but the whole wheat noodles, kneaded with high water content, were impactful and tasty. Noodles are indeed important! If you're not having back-to-back meals, you should get a large serving of noodles. You can enjoy various ways of eating, such as sprinkling bonito salt on the noodles, adding a little truffle oil or wasabi to the soup for flavor change. The char siu and scallops were also quite delicious, making it a high-quality bowl. The soup was gentle and delicious. While they were preparing the second bowl, they provided carbonated water for refreshing the palate and wiped the lunch mat clean. It was the first time I had been cleaned up so nicely during back-to-back meals. The egg and scallop salt ramen for 1,100 yen, which I ordered because it looked delicious in reviews, had wonderful noodles and was beautifully presented. The soup was slightly rich and delicious, without any off-flavors. The noodles had a slightly rough texture but paired well with the soup, making it tasty. I don't usually order salt ramen and it's not my favorite, but it was delicious. The scallop and kelp simmered rice for 350 yen was also delicious, as it matched well with scallops and kelp, and even when made into ochazuke, it was tasty. I ordered white rice with the ramen, but I didn't find it delicious, a bit disappointing. However, whether it was tsukemen or ramen, it was more delicious than I expected, so it exceeded my expectations and got a rating of over 4 points. The attentive and considerate service from the owner and staff, as well as the good atmosphere of the restaurant, made the experience enjoyable. The taste and service were both excellent, so it's understandable why this place is so popular. Thank you for the meal!

First visit. I started lining up at 10:00, arrived at 8:35 on Sunday, but there were already about 15 people in line. Since the line was long, they started taking down names at 9:50. I made a reservation to enter at 11:40. I returned to line up at 11:25 and was approached by a staff member to purchase a meal ticket. I ordered the special dipping noodles in white broth with added wontons, an extra egg, and scallop rice. They explained how to eat it, and it felt like going through a ramen course; everything was done with care and was delicious!

"Special" Scallop Kombu Water Dipping Noodles White [Salt] 1,400 yen Visited in mid-September weekend in the morning. Upon arrival at 9:16 am, there were 34 customers waiting to register ahead and 32 customers waiting to register behind. I wanted to try this place. Around 9:50 am, the registration line started moving. Managed to secure a spot for the 13:40 slot. Purchased the meal ticket first. The interior had a male owner and a female staff member. The noodles were flat and thick, with a good amount of kelp water coating, saltiness, and bonito flavor, creating a high-quality taste. The noodles were about 250g. The dipping sauce had a strong saltiness but paired well with the bonito flavor. The wasabi paste added a refreshing touch. The dipping broth had a rich scallop-like oiliness with a good balance of saltiness and sweetness. The noodles were dipped in the broth and slurped up, enjoying the scallop umami. The toppings included seared scallops, two types of chashu, flavored egg, bamboo shoots, and komatsuna. In a separate container, there were scallop carpaccio, bonito salt, wasabi paste, and truffle oil. The seared scallops were sweet and tender, while the chashu and chicken chashu were flavorful. The flavored egg was perfectly cooked, and the bamboo shoots had a good crunchy texture. The dipping sauce also had large wontons, white leeks, and truffle oil. The truffle oil added a luxurious aroma and flavor. The dipping sauce was mixed with black soybean tea-scented bonito flakes and salt koji, creating a delightful taste. Finished the meal quickly as it was all delicious.

Opened in December 2022 in Akihabara, this is the sister store of the famous restaurant "Menya 33" in Jimbocho. Since its opening, it has attracted long queues, initially implementing a reservation system only on weekends, but eventually transitioning to a daily reservation system. Even now, there are long lines for reservations, and it is widely acclaimed for being incredibly delicious. With a strong focus on scallops, the menu features dishes like the Special Scallop Kombu Dipping Noodles in Black Soy Sauce for 1400 yen. The noodles and scallops are so delicious that toppings may not even be necessary. The customer service is exceptional, making this place stand out as customer-oriented. For more details, check out the blog "Futatabi" at https://futatabiblog.com/strings_ic-melodia/.

Arrived on Friday at 10:00 → Reservation for the special scallop seaweed dipping noodles in white (salt) broth for 1400 yen. The bar for making a reservation seemed really high, so I hesitated, but I finally made it! Registration starts at 10:00, but when I registered, all lunch reservations were sold out... that was close... I managed to slide into the last slot. And as for the dipping noodles... this is so delicious! It's amazing, really. I feel like there's an artistic element to it! Slurping up the thick seaweed broth with bonito salt, wasabi, oil, and various flavors, and finishing gently with the split soup. For detailed information about the ingredients, please refer to other reviews. Anyway, the bar is high, but definitely worth experiencing at least once!

I visited Tokyo Style Noodle "Hotate Biyori," which is rated 3.87 on Tabelog and is in the Top 1000 for 2023. Located in Akihabara, the restaurant stands out with a line along Kiyomi Street on the opposite side of the station. It's a hugely popular spot on the rise. The restaurant is already recognized as a top performer, offering dishes like Special Kombu Water Dipping Noodles (White Salt), Scallop Salt Soba, and Scallop Soy Sauce Ramen. Each ingredient on its own is excellent, but when combined, they create a fantastic dish with incredible flavors. The taste, quality of the scallops, and overall perfection are truly praiseworthy. This place offers a level of deliciousness that sets it apart as a top-notch restaurant, don't you think?

I visited a ramen shop in Akihabara that had a very high rating on Tabelog. Although I'm not used to the reservation system, the staff's guidance and explanations were very thorough, so I didn't feel any stress at all. I even found myself thinking it was nice to be made to wait standing for a long time! Anyway, this tsukemen completely changed the concept of tsukemen I've had before, surpassing anything I've had in the past! In short, it felt like I was eating high-class Japanese cuisine in just one bowl of ramen. As an appetizer, scallop carpaccio was served, and I was recommended to eat the noodles directly at first, then dip them in salt or wasabi, all of which were incredibly delicious! (Personally, I prefer the salt option.) The dipping sauce contained scallops and shrimp wontons, making it gentle like a Japanese soup, yet full of flavor. The toppings like chashu and menma were also surprisingly delicious. This was my second time having the konbu water tsukemen since trying it at Kinryu, and it was still incredibly delicious according to my taste. I chose the salt flavor this time, but I want to try the soy sauce flavor next time, so I will definitely revisit and want to go multiple times!

Arrived at 9:30, secured a reservation for 11:10 on a weekday during a typhoon day and went to eat!! Thanks to that, there weren't many people, maybe? It was my second time, so I had the white one. It was delicious! Thank you for the meal.

Hotate Biyori in Akihabara. Incredibly popular restaurant. Arrived a little after 9 in the morning. Huh, no line? Oh no, are they closed today? But then, around the corner of the building, there was already a huge line. Joined at the 33rd spot. Before 10 o'clock, when they started taking names, there were easily over 60 people. Special scallop kelp water dipping noodles for 1400 yen. First, we had the scallop carpaccio. Yep, this is definitely not just a side dish for the dipping noodles. The kelp water noodles with bonito salt alone are delicious. Wasabi, truffle oil, that herb I can't remember the name of. The dipping sauce is full of flavor. Full course with chashu, chicken and pork, wonton, and seasoned egg. Honestly, the chashu can't even be the star because everything else is so high quality. The final soup refill was amazingly delicious. Seems like it changes monthly. This month was saury with black soybean tea. It was delicious.

I came to Tokyo Style Noodle Hotate Biyori, a 5-minute walk from Akihabara Station. With a Tabelog rating of 3.87, this place is sure to be a top contender for the next top 100 list. Arriving on a weekday evening at 6 p.m., the reservation desk was full, with only the 9:15 slot available. Three hours later... Instead of waiting in front of the restaurant, it was much better to come back later. I ordered the Kombu Tsukemen for 1,100 yen. The tsukemen came with scallop sashimi as an appetizer, allowing you to enjoy changing flavors with wasabi, truffle oil, and more - a new style that surpasses traditional tsukemen. The soup had a strong scallop flavor. The extra menma I added for 100 yen was a generous portion, clearly prioritizing quality over profit. Truly innovative. The explanation on how to eat was thorough, showcasing a new style of ramen shop. Setting aside various impressions, personally, I felt that the noodles were too soft, leaving room for improvement as a tsukemen noodle, hence my rating of 3.6. While the novelty factor may keep high ratings for a while, I wonder how it will fare after the initial excitement wears off. Since it's tsukemen, I hope to see the noodles evolve a bit more. Nevertheless, I admire the dedication of this restaurant. Thank you for the meal!

This is a highly competitive restaurant where reservations are already closed by the time they open due to the high demand for booking slots. Customers reserve a spot by writing their names in advance and then line up again at the designated time. The interior is small with only a counter, offering various ways to enjoy the set menu. The noodles alone are delicious, and dipping them in the flavorful broth with different condiments enhances the taste. Adding toppings on top of the noodles provides even more enjoyment, and before you know it, the noodles are gone! This tsukemen, with plenty of toppings, is rare to find and truly luxurious, leaving me fully satisfied. Thank you for the meal.

I arrived around 8:20 on a weekday by myself. As the second person to arrive, the sunlight was a bit harsh. Recently, more places are requiring reservations, but they should consider something for the hot summer days. I ordered the special dipping ramen with soy sauce. I got a brief explanation and tried the konbu water for the first time. Hmm, how should I put it, since it was my first experience with the taste and texture, I'm not sure if I liked it. The scallops were also in the soup. Overall, it was delicious. I'd like to try the salt flavor too, but the reservation system makes it hard to casually visit.

On Monday morning, I bought a day pass as I was going around Tokyo today. I arrived around 9:45 am to find nearly 40 people lined up, which was surprising! I secured a slot for 12:55 pm, so I came back around 12:40 pm to find people waiting in line for the same time slot. I purchased the special salt dipping noodles for 1,400 yen at the ticket machine, handed over my ticket first, and was asked if I wanted the dipping sauce warm or cold. I chose warm, waited a bit, and was seated almost exactly at 12:55 pm. The wait time was shorter than expected as my order was served promptly. First, I mixed the bubbles into the kelp water from the bottom and tried the noodles from Mikawa Seimen with salt - delicious! Then, I tried dipping the noodles into the scallop carpaccio sauce, which was rich and flavorful without being too salty. Adding truffle oil to the noodles made them even more delicious - this dish is sure to become popular. The seasoned chicken breast, roasted chashu, flavored egg, and generous amount of bamboo shoots were all tasty! Overall, it was a delicious dipping noodle experience. Thank you for the meal! I will definitely come back. ^ ^

I arrived at 9:30 and was around 15th in line. Check-in started after 10, and I reserved the 12:20 slot. Each group can reserve for 4 people, and you can choose a later time slot instead of going in order of arrival. Many popular restaurants nowadays have a check-in system in place. It's convenient, but I wonder if they could allow online reservations on the day before or the same day. Some places do that, right? It seems like a win-win for both the restaurant and customers if they implement it. I revisited the restaurant around noon and was prompted to purchase a ticket for the special scallop kelp dipping noodles with extra black noodles. After waiting outside again, I was seated inside. I'm not usually a fan of kelp dipping noodles, but even I found it delicious. The soup refill at the end was also very tasty. The service at the restaurant was good, but I felt the staff were a bit tough. I'd like to try the white noodles next time, but if they didn't have the check-in system, I might not go again.