つけ汁 2種 味玉 つけめん / Tsuke-jiru Ni-shu Ajitama Tsukemen / Aidaya — Okachimachi, Tokyo
Tonkotsu-gyokai soup uses pork bones and chicken stock, along with seafood oil and fish powder. Garlic shoyu soup consists of a similar pork and chicken base, combined with soy sauce tare, mirin and chopped garlic (shrimp and tantan soups also... More
つけ汁 2種 味玉 つけめん / Tsuke-jiru Ni-shu Ajitama Tsukemen / Aidaya — Okachimachi, Tokyo
Tonkotsu-gyokai soup uses pork bones and chicken stock, along with seafood oil and fish powder. Garlic shoyu soup consists of a similar pork and chicken base, combined with soy sauce tare, mirin and chopped garlic (shrimp and tantan soups also available). House-made noodles contain 50% udon flour and can be served either hot or cold (recommended). Topped with ajitama and two types of pork chashu. The kuroge wagyu sirloin rice bowl is a popular side order.
A tsukemen specialty store run by master Hiromitsu Mizuhara and the popular Ramen Koike group. Other shops in the group include Ramen Koike, Chūka Soba Nishino, King Seimen, Tsukemen Kinryū and Koike no Iekei. Nine seats. Open since October 2nd, 2023 @aidaya_ueno @hiromitsu_mizuhara @ramenkoike_tokyo Less
