Otsuka Restaurant “Nakiryu” Receives a Michelin Star in Tokyo’s Michelin Guide!

The mala tantanmen came out about 10 minutes after I sat down.
The difference between this and regular tantanmen is that this one is topped with salty miso. It is a simple-looking dish, with salty miso and green onions topping the noodle-filled broth, but the stunning gradation of the orange soup is a visual that really stimulates your appetite!

Alright, time to dig in! ...Delicious!!

The house-made noodles are straight thin noodles, different than what is usually used in tantanmen. Like the noodles used in Hakata ramen, these are firm low-water noodles despite their thinness. And, because they are thin noodles, the soup sticks to them very well!

The soup is relatively smooth compared to others. The fragrance of peppers and sesame stands up to the spiciness of the house-made chili oil, but the balance of flavors is well-rounded and mellow.

There’s no denying that the depth of flavor here is on another level! The “triple soup” base, made with chicken, beef bone, and oyster stocks, has a refined deep depth of flavor!

The umami of the ground meat and the appealing texture of the nuts makes this soup even more appetizing.

The soup’s aftertaste is ever-so-slightly sour, but it does not persist for long. The buildup of flavors in this soup just doesn’t stop! I ended up drinking all of the broth without realizing it.

How was it? Since the Japanese peppers used in the soup aren’t very spicy, so if you really enjoy spice, I think you should add some of the pepper available on the table.

The tantanmen from Nakiryu uses an original “triple soup” stock as its base and house-made thin noodles. This is tantanmen that you can enjoy this way “because it is a ramen restaurant,” an unmatched unique style of tantanmen that is different from its counterparts in Chinese restaurants.

The broiled char siu and shoyu ramen that the person next to me ordered also looked delicious... so I decided to brave the line and visit again another time!