The restaurant "Eiribonten" in Ikebukuro, which was recommended on the radio for its delicious gyoza. I decided to try it out since they also recommended the tantanmen. However, both the gyoza and tantanmen were just average. The tantanmen, in particular, lacked the spiciness and numbing sensation I was expecting. Hmm, it felt a bit underwhelming. Oh, I remember there's that other place in Ikebukuro! I asked my friend if they could handle really spicy food, and they said yes. Alright, decision made. Let's go... China Home Cooking Yang 2nd Branch, a restaurant that appeared in "The Lonely Gourmet" with their extremely spicy soupless tantanmen. Their gyoza also has a good reputation. Cheers with a Qingdao beer! I ordered "Gyoza and soupless tantanmen, extra spicy" to the female staff. She hesitantly told me, "Our extra spicy might be too much for you." The Chinese staff seemed worried. I reassured them that I've had really spicy tantanmen before. After this, I visited a few more times... - Handmade Pan-Fried Gyoza: $5.90 Gyoza with wings in the same size as the plate. The wings on these gyoza are really good. - Soupless Tantanmen: $8.00 At first glance, it didn't look very spicy. But when you mix it, the noodles turn a color similar to Napolitan. I took a bite and... Wow! This soupless tantanmen was not just spicy and numbing, it was like a direct hit to the brain. The burning sensation in my mouth was intense. Even my friend, who claimed to handle spicy food well, was struggling. It was strange. I've had their strongest tantanmen before, but it wasn't like this. Despite trying to eat it slowly, the heat kept building up. The staff came over and asked, "Would you like some hot water?" I shamefully agreed. Pouring hot water over the noodles turned this soupless tantanmen into a soupy one. Unprecedented. The noodles soaked in the red soup were still too spicy. It felt like the heat intensified as the noodles got hotter. I asked for more hot water from the staff. This time, I soaked and rinsed the noodles in hot water, like shabu-shabu. Unprecedented. I had to finish it all. I left the restaurant swearing to never order extra spicy again. Note: If you are confident in handling spiciness and numbness, definitely try their soupless tantanmen (extra spicy).

Gourmet site, started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Today, I am visiting the second store of "Yang" in the back alleys of Ikebukuro. They have a total of three stores in Ikebukuro, with the main store located in Kita-ku, Jujo. The atmosphere in the back alleys of Ikebukuro somehow reminds me of authentic China. Once you step inside the restaurant, the Chinese decorations and the sound of Chinese language make you forget that you are in Japan. The dishes served here are truly authentic, offering a taste of real Chinese cuisine that is not adjusted for the Japanese palate. One of their specialties is the soupless tantanmen noodles. In Japan, tantanmen usually comes with soup, but in China, the soupless version is more common. The name "tantanmen" comes from the traditional way it was carried by street vendors on a pole. The dish consists of white noodles, red spicy sauce, and green bok choy, creating a tricolor appearance. The noodles are made using dry noodles, but they have a chewy texture similar to fresh pasta. The authentic Sichuan peppercorn adds a unique spicy kick that keeps you coming back for more. The pan-fried dumplings are also a popular menu item. In China, boiled dumplings are more common. The dumplings are served in the shape of a pot, rather than having wings. The juicy chicken filling and chewy skin make for a delicious combination. While these dumplings are tasty, opting for authentic dishes at a true Chinese restaurant might be the way to go. Thank you for the meal.

I finally started my pilgrimage to the holy sites, starting with a restaurant in Ikebukuro. The main dish I came for was the soupless tantanmen. The restaurant opened at 11:30, so I arrived a bit early and was the second customer in line. I decided to try what Inogashira Goro-san had eaten: Ban Sansu, grilled dumplings, and the soupless tantanmen. Mission accomplished! The first grapefruit sour I had was delicious and refreshing on such a hot day. As for the taste of the food, everything was delicious. The soupless tantanmen, which I had prepared myself for being very spicy, turned out to be milder than expected. This was probably because everyone around me was eating a whole plate of it as their main dish, while we were just nibbling on various items. So, the spiciness was probably balanced out for us. Therefore, I didn't feel the "it's so spicy" sensation that I had seen on TV.

It's been a while since my last visit, probably around 9 years. The first time I came was with my husband after watching "Kodoku no Gurume", but this time I made a reservation three weeks in advance for a drinking party with friends. Unfortunately, due to various circumstances, the party was canceled, so I visited with my daughter instead. Upon arrival, I was surprised to see that despite having a reservation, the restaurant was almost full and it didn't seem like there were reserved seats at all. When asked "How many people?" we were barely seated at a table that had just opened up. They didn't even ask for the reservation name, so it seemed like the reservation was almost meaningless. The staff worked efficiently, but they lacked friendliness and didn't respond much. I'm sure most customers felt the same way, as I overheard similar conversations from the neighboring table. The food was mostly spicy, but delicious. Even though it was spicy, it was tasty. You would sweat a lot, but the food was so good that you couldn't stop eating. The dumplings were juicy and meaty, with a perfect balance of meat and chive flavors. The skin was chewy and crispy, with wings attached! You could tell it was a specialty. The dipping sauce for the dumplings was only black vinegar. There was no chili oil, soy sauce, or vinegar provided. Each table had a bottle of black vinegar, but it was difficult to borrow from the table with a divider in the middle. We had pan-fried dumplings, pork ears and cucumbers, mapo tofu, soupless tantanmen, bottled beer, and four oolong highballs, totaling 9,300 yen. I felt like we didn't eat that much, so I calculated the bill on the way home and realized it didn't add up, so I contacted the restaurant when I got home. After sorting it out, I revisited the next day and received a refund. The appetizer was 200 yen. The staff were much more humble and had a smiling attitude compared to the day before. The restaurant was rough and lacked cleanliness and charm, but the food was delicious. The popularity is definitely due to the taste of the food. Thank you for the meal.

I went to Yang's 2nd store and had the soupless tantanmen. When I arrived around 12:30, the place was full, so I had to wait outside for about 10 minutes. I asked for the spiciness to be mild, but the flavor of the Sichuan peppercorns was strong, giving a numbing sensation in my mouth. This unique spiciness became addictive with each bite. The noodles had a chewy texture and paired perfectly with the rich sesame flavor. Overall, it was a satisfying meal. I highly recommend it to those who enjoy soupless tantanmen.

This place is famous for its gyoza! They make the skin from scratch, which is chewy and crispy. The gyoza is really delicious, but they also have a variety of other menu items. The fried rice is full of ingredients and very tasty. We also ordered sweet and sour pork, which was flavorful and generous in portion. The restaurant is run by Chinese people, so the taste is authentic and close to the original. Be careful with the portion sizes because they are quite large!

I ordered the mild spicy tantanmen. The level of spiciness was just right for me. The soup had a high level of sesame flavor and a thickness that even surpassed Tenkaippin. The noodles were soft and there was a generous amount, similar to the soupless version. It would have been easier to eat if the soup had more broth, but maybe there's something about it that can't be compromised (they say this type of soup-based tantanmen is not found in the original region). In any case, with this balance, the Sichuan peppercorns also felt refreshing.

I happened to find this place while looking for lunch after visiting a photo exhibition in Ikebukuro. Luckily, there was no line and we were able to be seated quickly. My wife wanted to try the soup-less tantanmen and grilled gyoza, which we had checked out in advance. And of course, we couldn't miss the mapo tofu. The soup-less tantanmen was as popular as expected, absolutely delicious! The gyoza was a tough choice between grilled and boiled, but we both love the grilled ones. The crispy skin and juicy meat inside...it was like eating xiaolongbao! The mapo tofu was so good! It was tasty at first bite, spicy at the second...and then my lips and tongue started tingling! But it was still delicious! Ah, drowning in the spicy goodness of mapo tofu after a long time made me so happy! Thank you for the meal!

I had always dreamed of visiting the restaurant where Inogashira Goro from "The Solitary Gourmet" seemed to be enjoying the tantanmen so much. So when my dream finally came true, I was thrilled. However, I was disappointed to find that the soup-less tantanmen had dry noodles that made it hard to eat. The dish had a strong flavor with a good amount of Sichuan pepper, so maybe it would have been better with soup. The cold appetizer was refreshing and went really well with beer. The spicy cabbage side dish had a nice crunchy texture and was delicious. I felt bad for leaving the tantanmen uneaten.

As always, "The Lonely Gourmet" is an important source of information. My wife had some business in Ikebukuro, so I decided to use the card I had saved for "Yang 2nd Store". I love soup-less tantan-men, so I was looking forward to it. There are several branches in the area, and we visited the 2nd store. Right next to it was the 3rd store. When we entered the restaurant, it was almost full. It was a Sunday evening, so it was understandable, but the turnover rate seemed high as seats were quickly filled up. First, we ordered a sour drink as a starter. We also ordered grilled dumplings and mapo tofu as appetizers. The dumplings had a big wing as their trademark, and the crispy texture was delightful. The chewy skin provided a satisfying bite. The mapo tofu had a good initial taste, but the spiciness and numbness kicked in a bit later, showing its authentic flavor. I personally thought it was better to savor the mapo tofu on its own rather than with rice. Now, let's move on to the main dish! Of course, the soup-less tantan-men. Although it didn't look very spicy at first, mixing the noodles vigorously from the bottom completely changed its appearance. The noodles turned bright red. When I tried it, the spiciness was there but not overpowering, and I could feel a double structure of flavor and heat. Next time, I want to try something spicier. Thank you for the meal. Visit on September 3, 2023.

On Saturday night at 10:00, there were no customers at the restaurant. The nearby restaurant was crowded, which made me a little worried, but I ordered the soup-less tantanmen. I don't like mixing it all at once, so I ate it little by little while mixing it. The aroma intensified with each mix, and I enjoyed the texture of the nuts and the moderate spiciness. It was delicious. I wonder what "raw noodles" are...

"Sesame noodles, soup-less Open for orders: The owner, Mr. Yang's specialty is his mother's home-cooked flavors. The friendly mama selected dry noodles popular in Chinese households, using ingredients commonly found at home. With authentic flavors from Sichuan and adjustments for Japanese palates, the spiciness of the chili oil and numbing sensation of the Sichuan peppercorns are made more approachable. Made with Japanese dry noodles, approximately 180g when cooked. Lunch hours are from 11:30 to 14:30. Noodle dishes come with half a serving of rice, and rice dishes can be upsized for free. Note: Due to the high amount of Sichuan peppercorns, the spiciness is intense. First-time customers are recommended to choose the 'mild' option. Note: 'Adjusted for Japanese palates'!? Not as extreme as the disappointment at Koya, but the numbing sensation from the Sichuan peppercorns was intense, and finishing the dish was a challenge for me. I have no right to review with such a weak palate (even though I do like the spiciness of chili peppers). It was a learning experience to see how hardcore the authentic 'home-cooked' flavors can be."

If you want to eat spicy food, this is the place to go! It has lots of nuts and goes really well with alcohol. They can also adjust the spiciness for those who are not good with it, so go easy if you're not a fan. As someone who loves the numbing sensation, I am satisfied with this place. It was even featured in "The Lonely Gourmet."

One of my favorite restaurants that I visit often. This is my first post. I had pickled vegetables, dumplings, dry tantanmen noodles, mapo tofu, fried rice, and a little bit of alcohol! Especially the dry tantanmen noodles and mapo tofu are spicy but also full of flavor. If you like spicy food, definitely visit this place.

Since watching "The Lonely Gourmet," I had been wanting to go there once, but whenever I went to Tokyo, I always ended up prioritizing Thai or Indian restaurants and couldn't make it. However, I finally decided to visit. I arrived a little after 11:30 on a Saturday afternoon and was seated at a slightly uncomfortable counter seat. I ordered the soup-less tantan noodles with fresh noodles. It was delicious, but rather than spicy, it felt more intense, almost too strong for my taste. I couldn't finish it and left some meat miso behind, thinking maybe I had set my expectations too high. However, the next day, for some reason, I wanted to eat it again. Perhaps it was the power of the Sichuan peppercorns. If I have the chance, I would like to visit again, but next time, I'll come up with a strategy before going.

On a summer afternoon, I made my way through Ikebukuro Nishiguchi Park and arrived at this restaurant. The small exterior matched the cozy interior, where foreign languages could be heard coming from the kitchen. I ordered the soupless tantanmen for 880 yen and water dumplings for 650 yen, and waited for a bit. There were a couple of young students from Rikkyo University sitting at a 4-person table, enjoying their meal with hearty appetites. Soon, my dishes arrived, and I was surprised by the generous portions. The set included a mini salad, miso soup, and mini almond jelly. The miso soup seemed light at first taste, but it complemented the bold flavors of the tantanmen well. I mixed everything together thoroughly, as the dish required some effort. The bright red meat miso paste with nuts was rich and packed with heat, which built up gradually. The noodles seemed never-ending, but the abundance of miso paste made it easy to keep going. I finished by scooping up the remaining paste with a spoon. The water dumpling was large and had a chewy skin, living up to its reputation. Overall, I was very satisfied with the quality of the food. Thank you for the meal!

I went to a rakugo performance at Tokyo Metropolitan Theatre and decided to visit a restaurant called Agari No.2 that was featured on "The Lonely Gourmet." It was not too crowded, so I sat at the counter alone. I ordered the famous soup-less tantanmen noodles, which came out looking like udon noodles. I was a bit worried, but once I mixed it with the sauce, it tasted great. The aroma of sansho pepper and the spiciness were delicious. I would like to come back and try more dishes next time. Thank you for the meal.

I visited the restaurant at 12:00 on a regular day. I ordered the soupless tantanmen and water dumplings. The tantanmen was incredibly spicy, with a refreshing heat. The paper apron provided was useful. The water dumplings had a great chewy texture and a satisfying portion size.

The shredded pork with green peppers, dumplings (pan-fried/boiled), mapo tofu, and fried chicken are all delicious here. There are many menu items that spicy food lovers will enjoy. The atmosphere is like a typical local Chinese restaurant. The place is not very spacious, so it tends to get crowded at night, mostly with office workers. The prices are a bit higher than regular local Chinese restaurants, but the taste makes it worth it.

A Chinese restaurant with a strong Chinese vibe overall. Known for their tantanmen, but this time I tried the half-sized fried rice and boiled dumplings lunch set. The fried rice had minced meat, carrots, and green peppers, and was deliciously fluffy. The boiled dumplings had a chewy and thick skin, filled with pork and chives, and were definitely tasty. The set also came with salad, almond jelly, and soup for 980 yen, which was not a bad deal... except they forgot the soup haha. The staff were loudly chatting in Chinese and seemed too engrossed to notice when called. This is typical of Chinese-run Chinese restaurants, so it may not be suitable for those who are bothered by it. Overall, the taste and cost performance were decent, so I would like to revisit for their soupless tantanmen next time. (I don't mind the Chinese-style service)

Late afternoon drinking session. I enjoyed a rich and spicy sesame paste tantanmen with Shaoxing wine. The large chicken wing dumplings were also deliciously meaty. Towards the end of the tantanmen, the waitress discreetly placed a sauce made of onions on the table, which surprisingly added a delicious twist to the spicy flavor.

The restaurant, known as "Yang" but pronounced as "Yan," gained popularity after being featured in the TV show "The Lonely Gourmet." The second branch is located in Ikebukuro, with the first branch in Kita-ku, closed in 2022. The third branch is currently closed. The atmosphere is described as a Chinese restaurant with a lively staff and a small, crowded interior. The staff is friendly and converses in a mix of Chinese and Japanese. The menu includes a dish called "Soup-less Tantanmen" with options for extra noodles and rice. The review mentions that the noodles are soft and the sauce lacks a strong flavor. Overall, the reviewer found the dish to be decent but lacking a punch in flavor.