In 2003, the first store opened in Kojimachi, Tokyo, with a total of 14 domestic stores and overseas expansion. They also have other brands such as "Miso no Sho," "Isekiya," "Okunoin," and "Seitoshuzo Tantanmen Tsujita." The owner of Tsujita, a pioneer in rich pork bone and seafood dipping noodles, was a big fan of "Aoba," "Higashi Ikebukuro Taishoken," and "Tanaka Shoten." He wanted to combine the seafood from "Aoba" and "Higashi Ikebukuro Taishoken" with the milky pork bone from "Tanaka Shoten" into one bowl of dipping noodles. This is how Tsujita's rich pork bone and seafood dipping noodles were born. Subsequently, in 2005, "Rokurinsha," in 2005 "TETSU," and in 2006 "Tomita" were also opened one after another, and the rich pork bone and seafood dipping noodles quickly became a boom, leading to the present day. The reason why Tsujita is known as the "pioneer of rich pork bone and seafood dipping noodles" is because of this. I was impressed by the deliciousness of Tsujita when I first tried it, and I have many good memories of visiting this Kanda store many times. The rich special dipping noodles cost 1,290 yen. The noodles are a special type developed in collaboration with Mikawaya Seimen. They are medium-thick, chewy, and smooth with a good bite. The soup base consists of pork bone, chicken bones, seafood, kelp, vegetables, and a total of over ten ingredients, creating a fragrant seafood aroma with a strong punch of pork bone soup. When you squeeze the sudachi lime, the noodles lift up the soup, and the sharp acidity at the end is irresistible! The necessary pieces come together, and the umami flows like a main stream. It's like a monster of umami akin to aged cheese! (It doesn't taste like cheese though). The fact that they have original black shichimi pepper is also a nice touch. It's expensive, as this "black shichimi square" costs 1,210 yen. About Original Ryoukaku: Established in the 2nd year of Jokyo (1685). The ingredients are white sesame, red pepper, Sansho pepper, nori seaweed, poppy seeds, black sesame, and hemp seeds. Some of these ingredients are roasted and finely ground, then carefully kneaded to hide the colors of red pepper and Sansho pepper, resulting in a unique dark brown color. The color of the Original Ryoukaku is different from the usual seven-spice red pepper made by mixing, and it is a product of the unique manufacturing method of Original Ryoukaku. Nowadays, inspired by this store, the rich seafood dipping noodles have become a staple due to the chain expansion of Koji Group and popular stores. Returning after a long time, the combined umami with sudachi lime is truly impressive. I still love the freshness of the main store. Thank you for the meal!

I tried the miso ramen at Tsujita instead of the tsukemen! It wasn't too strong on the miso flavor, making it easy to eat. The noodles were chewy and paired well with the soup, making it delicious. I'd like to try the tsukemen next time.

Delicious in a normal way. I really liked the black shichimi pepper. Rating criteria: 5.0: The best in each category. 4.9~4.5: Worth traveling for this restaurant. 4.4~4.0: Would travel far for it, confidently recommend to friends. 3.9~3.8: Would go at least once a month if within 30 minutes from home. 3.7~3.6: Would put on revisit list. 3.5~3.4: Would go if looking for a meal and it's nearby. 3.3: Average rating. 3.2~3.1: Would go if no other options available. 3.0~2.6: Would go if miraculously all factors align. 2.5~2.0: Would choose convenience store bento over it. 1.9~1.0: Worst dining experience.

I'm from the countryside, so when I go on business trips, I tend to visit famous restaurants. By chance, I found one near my accommodation that was about to close, so I decided to stop by for a late-night meal. It was my first time there. First of all, I was surprised by the shine of the noodles. They were firm and had a nice texture, and I could adjust the firmness to my liking. The dipping sauce was a bit light for my taste, so I added some black seven spice to give it more punch, and it became more delicious. The sudachi (Japanese citrus) had a nice aroma on its own, but when the juice was too much, the acidity was too strong for me. I think I would have preferred it if they just used the zest for the aroma. Overall, it was a satisfying meal.

On a holiday afternoon, it was crowded but we were able to get in without waiting for long! It was my first time eating at Tsujita, and I had their classic tsukemen. The staff were friendly and I had a pleasant time. Towards the end, squeezing the sudachi and changing the flavor made it really delicious!

I visited the popular tsukemen restaurant "Tsujita Kanda Ochanomizu" in the Kanda/Ochanomizu area. Tsujita, a pioneer in rich pork bone and seafood tsukemen, opened in 2005 and has many stores nationwide and overseas. The restaurant is located near Ogawamachi Station and even on weekdays, there is a line. I waited for about 15 minutes and was able to enter. The staff were all energetic, friendly, and provided courteous service. The interior has only counter seats with 16 seats, so it's quite small and may not be suitable for groups of 4 or more. The signature menu is the "Rich Special Tsukemen," priced at 1,310 yen. The amount of noodles can be chosen from regular, large, or extra large. The thick soup and thick noodles go well together and have a satisfying texture. It also comes with 2 slices of pork chashu, which are tender and juicy. For those who like spicy food, adding spicy miso for flavor variation is recommended. There are also other variations such as "Rich Soy Sauce Tsukemen" and "Rich Salt Tsukemen." I ordered the "Rich Special Tsukemen" for 1,310 yen with regular noodle portion, and it was delicious. The thick noodles had a good chewiness and paired well with the rich pork bone and seafood double soup. The toppings included chashu, menma, seaweed, and green onions, with the menma being particularly flavorful and crunchy. Soup refills are complimentary, but I enjoyed the soup as it is. Thank you for the meal!

As you can see, the broth is rich. The table has the shop's commitment written on it, and it was indeed very delicious. The refreshing taste of the sudachi added a coolness, and I was able to eat non-stop until the end without getting tired of it. Be sure to stop by when you are nearby.

It has been 11 years since my first visit. This time, I visited after a gap of 4 years. I have visited this place about 10 to 15 times in total. Maybe my taste buds have gotten used to it, or it could be due to my age, or perhaps the ingredients have subtly changed over the years, but the impact seems to be diminishing each time, and I no longer feel the same excitement as I did in the beginning (it's not that it has become bad). I used to want to eat here at least once a year, but this time, after four years, it seems like it may become a few years between visits in the future.

I visited "Tsujita Kanda Ochanomizu Store," located about a 5-minute walk from Jimbocho. The place recently had some controversy, so I was curious to check it out. The restaurant was not crowded, and I was seated promptly. All the staff were foreigners. I arrived on a Saturday at 5:55 pm, there was no line (about 30% full), and no wait time. I ordered the Rich Tsukemen for ¥1,050. The soup was rich with a seafood and pork bone base, and the noodles were thin and straight with a high water content. It came with a side of sudachi. I first tasted the noodles to savor the flavor of the ingredients. The noodles were smooth and fragrant due to the high water content. The soup was rich, but not as thick as I expected. Personally, I didn't think the thin straight noodles were the best match. Overall, it was a satisfying meal.

Is this delicious? I went to Tsujita, known as the pinnacle of tsukemen. The atmosphere of the restaurant made me feel good. Some customers ordered their tsukemen hot, and I thought that was a nice service. However, the dipping sauce was lukewarm and gooey (I understand that it needs to be sticky to cling well, but it was too gooey. Can you feel this sensation?). I couldn't tell if the noodles were firm or not, it felt kind of mediocre. It tastes delicious when you add sudachi to it! That's for sure. Even though it's considered the best, paying 1,050 yen for that quality is not worth it. I feel like tsukemen tastes the same no matter where you eat it.

I visited the restaurant at 9:30 PM on a regular day, and all 15 seats at the counter were full. I heard that Tsujita is opening in Ningyocho on August 4th, so I couldn't wait and went to Ochanomizu. I ordered the special Chinese soba with extra green onions for 1330 yen, which is over 1000 yen, but it's a top-notch menu, so it can't be helped. The toppings here are not just side dishes. I used to be obsessed with Tsujita a few years ago, but there are no stores in my area now, so it's been about 3 years since I last visited, and my expectations are high. The kitchen timer ensures that the noodles are cooked perfectly, the counter is spotless, and the service from the staff is excellent. It's a new store for me, but my expectations are high. The noodles are thin curly noodles with a slightly higher water content, which is different from the thick noodles used for dipping. The taste is excellent without any complaints. The toppings like chashu, seasoned egg, and bamboo shoots all have a strong flavor, typical of Tsujita. Especially the well-marinated bamboo shoots are delicious, and the chashu is also exceptional. The rich soup is truly skillful! The seasoning is moderate, the broth is flavorful, and the bonito powder floating in the thick soup is a must-try. Despite thinking it's dangerous, I couldn't help but drink it all, or at least not leave any soup behind for the rice. The opening of Tsujita in Ningyocho on August 4th is sure to be a chaotic event.

I visited Tsujita, a very famous ramen shop, for the first time around 11:30 on a regular day. Despite there being two people waiting outside, I bought my food ticket and was able to enter right away. I ordered the rich special tsukemen for 1290 yen. The interior of the restaurant was clean and the staff were friendly and welcoming. Since it was my first visit, I read the "Tsujita Tsukemen Style" guide placed on the counter. It recommended eating the noodles in three stages: first without adding sudachi or black shichimi, then squeezing sudachi and mixing it well after finishing one-third of the noodles, and finally sprinkling black shichimi on the remaining noodles before finishing with a soup-wari. The noodles, which I could see were made by Sanwado, were smooth and chewy. The dipping sauce had a perfect balance of sweetness, spiciness, and acidity, making it very enjoyable. Sudachi and black shichimi were great additions to the tsukemen. Overall, it was very delicious. I finished off with the soup-wari and it was a satisfying meal. Thank you for the delicious meal. The taste, service, and atmosphere were all top-notch, making it a cozy and pleasant dining experience.

I love tsukemen the most! I always get the noodles in a smaller portion because I tend to get really full with a regular serving. When I ask for less noodles, they give me extra seaweed as a bonus. The atmosphere inside the restaurant is always lively with the cheerful voices of the staff, and their service, like holding the door open for you, is always top-notch. This is a place I want to keep coming back to again and again.

It's been a while since my last visit. I've been thinking about going a few times, but the timing never seemed to work out. I visited at 5 pm on a weekday and there were only two other customers. I ordered the rich flavor egg tsukemen (1,180 yen) and it was served fairly quickly. The taste was as expected, consistently delicious. I was impressed when I first tried it. Although I have become accustomed to this type of tsukemen, the taste is still great when I eat it after a long time. Personally, the amount of noodles was a bit much, so next time I will ask for a smaller portion. It's a reliable place to go when you're craving tsukemen. Thank you for the meal.

I checked out a recent YouTube incident to confirm the situation, so I made a sudden stop at Ochanomizu. The shop here seems to be the main store. It's been about 3 years since I last visited the shop in Yaesu. The thick special dipping noodles are priced at ¥1,290. The dipping sauce is thick and sticky, sweet and delicious. It has a slightly strong salty taste, but overall the taste is undeniable. The noodles are smooth straight noodles made by Mikawa-ya Noodle Company, thinner than regular dipping noodles. The noodles have a strong texture and a good throat feel. I started with just the noodles, following the shop's recommendation of adding vinegar, then black shichimi pepper. Thank you for the meal.

The sliced chashu in the tsukemen was easy to eat and still delicious. I think it was even more delicious when I had it about 10 years ago. The flavor is good, but when they tightened and cut the noodles, water splashed all the way to the customer seats, giving a rough impression. The family next to me was also surprised, but the staff cooking seemed to not care at all.

Visited on Saturday at 2:45 PM. It seemed empty at first, but luckily got a seat right away. It had been a while since I last visited Tsujita, but the noodles are still delicious!! The combination of black shichimi pepper and sudachi is excellent. It goes really well with the soup. Compared to the past, the staff seemed less energetic, but they are still friendly and it's a comfortable place to dine.

13:18 Arrived at Tsujita Kanda Ochanomizu Store. The president's YouTube channel is very popular, making this one of the most thriving shops right now. The background music in the store alternates between music from YouTube and easy listening. The atmosphere is very pleasant, thanks to the lively staff. I ordered the rich special Tsukemen for 1,290 yen. The noodles are thick straight noodles from Mikawa-ya, with a color similar to egg noodles but with a strong wheat fragrance. The soup is a thick and rich fish and pork bone broth with a strong saltiness that I found a bit overpowering. The seven-spice blend adds a nice accent, but at times it felt slightly intrusive when I wanted to enjoy the pure taste of the soup. The chashu consists of low-temperature cooked slices and ones with a texture close to tendon, both tender and flavorful. The seasoned egg was average. The seasoned seaweed pairs well with the noodles. The combination of Tsukemen with sudachi lime is an invention of this shop, and it consistently delivers deliciousness.

Located just outside Ogawa Town, this ramen shop is the original store of the now-expanded Tsujita group, which is only a minute away from A7. I visited on a Sunday evening and was able to get in without waiting in line around 4 pm. The shop has a U-shaped counter with plenty of seating and a comfortable distance between chairs. I purchased a ticket before entering the shop and decided to try their tsukemen for 1050 yen. The noodles, developed in collaboration with Mikawa-ya, looked beautiful and had a nice texture. The recommended way to eat them is to first enjoy them plain, then squeeze some sudachi (citrus fruit) over them, and finally sprinkle on some black shichimi pepper. The soup is a classic fish and pork bone broth with a slightly strong saltiness but not too fishy, making it easy to eat. The staff was friendly and the atmosphere was lively.

"I want to go back again when I feel like it. This shop is located along Yasukuni Street in Kanda Ogawamachi and Awajicho. It has an open and welcoming atmosphere. They offer two types of ramen: regular ramen and tsukemen, but this time I ordered the ramen. The soup is rich and not clear. The noodles are not too thick. The taste is delicious, but it doesn't have any outstanding features. It's not bad, but it's not exceptional either. For ramen enthusiasts, there may be subtle differences and unique features, but for the average person, it's a stable and reliable shop."

I lost my virginity at Tsujita. I had seen it on YouTube but never tried it, so I decided to go. The pork bone flavor was stronger than I expected, and it wasn't as sweet as I thought it would be. A basic comment, but the sudachi was good. The black shichimi pepper was also good. I liked the dipping sauce more than Rokurinsha. The noodles were medium-thick straight noodles from Mikawa-ya. They had a good texture and chewiness. Thank you for the meal. #Tsujita #RichSpecialDippingNoodles #RichPorkBoneSeafood #DippingNoodles #PorkBoneSeafoodDippingNoodles #DippingNoodles #TsujitaBOX #Ogawamachi #OchanomizuStore #ChiyodaWardGourmet #OchanomizuGourmet #OgawamachiGourmet #KandaGourmet #Ramen #RamenInstagrammer #Chashu #Noodlestagram #noodle #noodles #noodlelover #FoodPorn #DeliciousInstagrammer #ThankYouForTheMeal #instafood #yummy #Gourmet #Delicious