01 / ABOUT THE PLACE
About this place
What makes tantanmen appealing is that it is not all about heat. One diner who ordered the ajitama chashu tantanmen for dinner described mellow sesame richness followed by a gradual warmth from the chilli oil, with a faint curry-like note in the minced meat at the centre. Another impression was that the medium-thin straight noodles held the broth well. With minced meat and a seasoned egg in the bowl, there is plenty to enjoy by pairing the toppings with the noodles.
People experience heat and numbing spice differently, but several diners describe this tantanmen as a bowl where the savoury broth and noodles take precedence over sheer intensity. It may appeal to those drawn to rich sesame flavours, as well as anyone looking for a bowl where the spice does not overwhelm everything else.
Alongside tantanmen, the menu includes shoyu ramen and dry tantanmen, served from 17:30. A diner who returned for the shoyu ramen highlighted its mellow, savoury broth and noodles that picked up just the right amount of soup. If you are deciding between the two, consider whether you are in the mood for the layers of sesame and spice or the flavour of soy sauce.
Rice dishes include staff-meal meat rice and Japanese-style rice topped with edible chilli oil, both options for adding another dish alongside your noodles. One diner who ordered the staff-meal meat rice with tantanmen noted its Japanese-style, soy-based seasoning and said it was more substantial than it looked. The restaurant has been described as having counter seating only, making it a straightforward choice for a solo meal. Payment is cash only, so it is worth coming prepared.
