01 / ABOUT THE PLACE
About this place
For a bowl with room to change its flavour as you eat, consider the Tenjin Ramen. This soy-sauce-based ramen comes with chashu pork, shredded leek, a boiled egg, wakame seaweed and a pickled plum, with ground sesame on the side. Some diners say they break up the plum and stir it into the broth, adding sesame as they go. The plum’s tartness changes the character of the soy-based soup, so you can enjoy it first as served, then try it with the plum and sesame. One reported way to finish the meal is to add some of the soup to the grated-yam rice from a lunch set.
For a more straightforward soy-sauce flavour, try Yushima Ramen, the house-named bowl. Diners have described its simple, old-fashioned taste as nostalgic, while others recall the aroma of sesame oil and the texture of the noodles. The menu also includes salt ramen, miso ramen and soy-sauce ramen with butter, offering a choice of familiar flavours.
Tanmen or miso tanmen may suit a day when you want vegetables, too. One diner recalled the miso tanmen as hearty, with a hot broth sharpened by chilli and plenty of vegetables. In warmer weather, chilled ramen and hiyashi chuka—chilled noodles with toppings—offer alternatives to a hot bowl.
There are options beyond noodles if you want to put together a different sort of meal. The menu includes a rice bowl topped with a Chinese-style mixture and rice served with stir-fried vegetables; fried rice is listed as available from 13:00. Evening snacks include grilled gyoza and stir-fried kimchi with tofu, which can be paired with draft beer or a highball before the ramen. Dine-in is available, and the restaurant is described as suitable for eating solo. Come for old-fashioned ramen at lunch, or add small dishes and a drink in the evening—the choices vary with the time of day.
