The texture, smell, and slick surface should be sampled first.
Our pros at the shop take the weather and humidity into consideration when making the ideal noodles for the day.
Take a bite’s worth of noodles with your chopsticks, and dip the noodles about two-thirds of the way in the soup.
This let’s you get both the flavor of the noodles and soup together.
The soup is the product of about 48 hours of work. It’s the consummation of Japanese flavors all in one, and blends perfectly with our noodles. But don’t drink the soup alone just yet!
After a bit, tsukemen soup becomes lukewarm. We have a solution to this you’ll only see at TETSU. Ask the chef for a “yaki-ishi”, a hot stone to put in the soup, and bring it back to steaming temperatures. Put it in slowly with your spoon, and enjoy the sizzle as your soup is revitalized!
We have extra broth to add to your tsukemen soup. After you finish your noodles, and the soup is mostly gone, pour this broth in to fill your bowl back up. Now you can drink the rest of the soup, and really savor the “umami” sensation.
**We have this same guide on posters in the shop.