Asahi

One of the pleasures of Asahi’s stone-pot tsukemen is being able to finish the remaining dipping broth as rice porridge. A diner who ordered the soy version recalled that the broth stayed piping hot, and that the porridge they chose instead of diluted soup was delicious—a satisfying end after the noodles. Another visitor also noted that the seafood-soy dipping broth stayed hot to the last bite and praised the noodles.

The broth comes in soy and salt, as well as seafood soy and curry, so diners can stick with a familiar tsukemen flavour or try something different. For a more substantial serving of noodles, there are large and extra-large portions, and rice porridge can be added at the end.

For something other than tsukemen, the chicken paitan ramen is available with soy or salt broth. The special version comes with rare pork shoulder, chicken breast and a seasoned egg. One diner chose the salt broth and enjoyed the generous toppings alongside the fine noodles and soup. Another visitor who had the salt chicken paitan noted that the standard bowl came with chicken breast and pork belly, giving diners the option of a more generously topped special.

The shrimp-salt abura soba has also drawn detailed praise from diners. One described how the shrimp flavour clung to the chewy, flat, thick noodles, with chashu and onion adding contrast. Another lunchtime visitor mentioned how well the noodles and sauce came together in the shrimp-salt mazesoba, and enjoyed pairing it with white rice. Choose tsukemen when you want the noodles to take centre stage, or abura soba to mix together with its toppings; there are options for different appetites.