How to eat tsukemen
We’ve put together a guide on how to enjoy tsukemen to its fullest here.
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.
These are the different brands we produce
With the first shop opening in 2005 in Sendagi in Tokyo, we now have 16 locations in the Kanto region. Our product is the result of trial and error, with the main goal being customer satisfaction.
The soup is continuously changing, ever since we first opened. This is because we’re always aiming higher for a more delicious, more refined soup.
What doesn’t change however is our dedication and hospitality. We want to provide a product and experience that goes well beyond just a simple transaction. We guarantee this, and are always ready to serve.
The owner has really put his heart and soul into this soup, boiling both chicken and fish for two types of soup. One is boiled on high, the “Noukou Tsuyobi-daki soup”, and the other on low, the “Tan-rei yowabi-daki soup”. We serve it in a ceramic bowl, keeping the soup steaming hot to the last bite!
We also use the “Tan-rei yowabi-daki soup” for our Chuuka Soba, as well as rice pilaf. You won’t find these dishes anywhere else in the world!
This was the first venture after Tsukemen TETSU.
Only two shops, both in Omiya in Saitama!
In lunch hours, we serve a pork and fish based broth with thick noodles. We add Japanese seven spice to the meat and fish broth for a unique flavor you’ll only taste here.
For dinner, we serve a lighter chicken and fish based broth, with noodles of medium thickness. We’re so confident in the flavor, we know you’ll be back to try Same company, slightly different brand, only in Saitama.
The name “Kinshari-ya” comes from our dazzling white fried rice, fried on ultra high heat to make it sparkle like gold. “Gin” means silver, and “shari” means rice, but since our dish sparkles so much, we went with “Kin”, meaning gold! That’s how you get “Kin-shari”!
Our other recommended rice dish is meat-heavy cha-han, topped with a gravy-like sauce called “ankake”, common in Chinese food. “Ankake fried rice” is our pride and joy here.
Try either one of these dishes together with our Sanratan-men (hot and sour noodle soup) for a great price.
We also have various take-out menu items. Either way, you’ll never leave hungry!
We use sardines, anchovies, konbu seaweed, and shiitake mushrooms in our stock for a magnificently rich flavor, without being too heavy or oily.
Sometimes, sardine stock has an overly fishy aroma, but we take care to extract all the good flavor, and not let it be overwhelming. Our unique noodles won’t ever go soggy, and we’re confident you’ll enjoy every aspect of this ramen.