担々麺 辣椒漢（らしょうはん） 駒込店 Tokyo

ラーメン / Ramen / Menya Hero — Komagome, Tokyo

Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.

The master previously worked as an assistant at Ramen Jiro Sakuradai. If customers are waiting, seating time may be limited to roughly 15 minutes from when the ramen is served. Photos other than ramen (and the ticket machine) are not allowed. After ramen is served, please refrain from using your phone. After eating, put your dishes up and wipe the counter down for the next customer. Do not leave used tissues or masks in the bowl, throw them in the trash. Eight seats. Open since June 5th, 2022 @menya_hero Less

プレミアム正宗担々麺 / Premium Masamune Tantanmen / Lashowhan — Komagome, Tokyo

Shirunashi tantanmen. The soup uses chicken carcasses, pork leg bones, back bones and vegetables. The tare is a special blend of salt, vinegar and spices. Particular types of Szechuan peppercorns are imported from China, including premium grade Hanyuan and Da Hong Pao varieties. The objective is to create the perfect balance of spice and numbness. Ground pork meat topping is stir-fried until soft, with extra oil extracted and umami retained. Two types of noodles are special ordered (noodle purveyor will change to Mikawaya Seimen in the near future). Additional toppings include negi and radish sprouts. Black vinegar (also imported from China) available as a condiment.

Master Okada-san previously lived in Hong Kong, he speaks fluent Mandarin and has extensively studied the spices and flavors used in traditional Asian cooking (including the dish dandanmien). After searching for years, he was finally able to source all of the special ingredients used in his dishes. Lashowhan Kanda open since 2007. Komagome branch since 2015. Eight seats. Shibuya branch opening soon... @lashowhan Less