坦々麺 / Tantanmen / Sawada Shōten — Kita-Shinchi, Osaka

Soup stock uses chicken carcasses, saba-bushi, kombu and niboshi, combined with sesame paste, roasted sesame seeds and chili oil. Medium-width wavy noodles are supplied by Teigaku. Pork belly chashu, tori chashu, baby bok choy and bean sprouts. 16 different ways to customize spiciness and numbness levels. Mini mābo donburi on the side.

Master Shuhei Sawada was born in Himeji City, Hyogo. After working part time at a Chinese restaurant, he decided to attend the Tsuji Culinary Institute in Abeno, Osaka. He graduated in 2000, then traveled to Hong Kong where he trained at multiple Chinese restaurants over the next several years. Upon returning to Japan, he began running restaurants, including the China Room at the Grand Hyatt in Roppongi Hills. His restaurant Chugokusai S.Sawada opened in Osaka in 2016, soon being awarded a Michelin star (now for six consecutive years). Sawada-san eats about 50 bowls of tantanmen per year, it was in his plans for quite some time to eventually open a tantanmen specialty shop. 14 seats. Since April 4th, 2022. @sawadashoten123