特製つけ麺 / Tokusei Tsukemen / Uchoku — Kichijoji, Tokyo

Shoyu tsukemen contains a light, clear broth of chicken (mostly Niigata jidori), katsuo and kombu. House-made, medium-thick straight noodles use a blend of whole-wheat flour and are served in a viscous kombu water, meant to be tasted plain first and then with salt before dipping. Toppings feature pork loin chashu, negi, ajitama and nori. A lime wedge is provided to refresh the kombu water, and a warm chicken wari-soup is also available.

Uchoku was founded by master Kosaka-san, whose career background is intentionally undisclosed in the media. He is said to have a good relationship with the masters of the well-known ramen shops Iida Shoten and Homemade Ramen Muginae. First opened in Ogikubo in December of 2018, the shop closed in January of 2022, before relocating and reopening in Kichijoji. Only open for lunch, 11:30am-4pm. 12 seats. Since April 29, 2025.