Original Tsukemen

Review

Menya Rui was my first visit to a restaurant serving tsukemen. Tsukemen is a style in which cold noodles are dipped into a separate bowl of hot broth. The temperature contrast made each bite especially enjoyable.

The dipping broth was light yet deeply savory, with shoyu and pronounced dashi, especially bonito, at the forefront. The menu describes a concentrated scallop aroma, although I did not pick it out separately. It was delicious enough to drink to the last drop. The cold, house-made, medium-thick noodles had a satisfying bite. Small pieces of seared, well-seasoned pork shoulder chashu added plenty of flavor, and the seasoned menma was excellent. At the end, the remaining broth can be mixed with hot water, making it enjoyable to drink all the way through.

The dining room has many old signs and a great atmosphere. There was about a 20-minute wait to get inside, so it is best to arrive with extra time.