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Tsukemen

Unlike ramen, tsukemen is served on a separate plate. Please dip the noodle into the soup one bite at a time.
All tsukemen can also be made into Atsumori, which is served warm after cold water has been used. The aroma of the wheat flavor of the noodle is more pronounced than that of Tsukemen.
After finishing, the remaining soup can be served with wari-jiru, a soup made from fish stock and yuzu (Japanese citron). Please feel free to ask an employee for the soup.

Nama Shichimi Tsukemen

The best in Rokurinsha's 16-year history!
We want even those who do not like spicy food to try it.
Even though it is called shichimi, this product is actually a luxurious product made from ten different ingredients.
This raw shichimi emphasizes aroma and flavor rather than spiciness.
An elegant taste that pleases the senses and brightens the body.

Ajitama Tsukemen

Tsukemen noodles are topped with the classic ajitsuke tamago (seasoned egg).
When you bite into the semi-mature, plump white meat, the thick yolk flows out.
The subtle aroma and rich flavor of this standard dish will not disappoint your expectations.
The egg is served without cracking it, as the yolk will flow out.