Tokyo Food Page
šFuunji/
Nishi-Shinjuku:
Ramen
¥6413-8480
¤Data
Tsukemen is every-
where in Tokyo.
Expecially tonkotsu
gyokai tsukemen.
Pork and chicken
bones are cooked on
high heat for a long
time to draw out as
much creamy collagen
as possible. Thick-
ness is the key
here. This soup is
usually blended with
a fishy soup made
from dried Japanese
fish. The result is
like gravy, and the
flavor is like noth-
ing else in the
world. Serve cold
noodles on the side
for dipping, and you
have a very popular
style of tsukemen.

There are many shops
like this, and they
tend to be univer-
sally good. One
stands out though,
and when you finally
make it inside Fuun-
ji, you'll see why
it is considered a
top spot for tsuke-
men in Tokyo. The
line is always
there, stretching
out, across the
street, and some-
times veering into
the nearby park. The
line moves fast, so
jump in.

Be sure to order the
tsukemen here
(Y800). The ramen on
the menu is good,
but the tsukemen is
where it's at.
You'll be asked what
size portion of
noodles you want
when you hand in
your ticket. Nami
gets you regular,
and dai gets you a
large size. Unless
you are very hungry,
go for the nami.
Fuunji uses only
chicken in their
soup, something that
is rarely done.
Blended with a thick
fish stock, and
topped with fish
powder, this one
really clings to the
noodles. The smoky,
roasted taste can be
enjoyed after the
noodles are gone by
diluting the soup
with some broth,
located on the coun-
ter.
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Shibuya-ku, Yoyogi
2-14-3.  Open
11am-3, 5-9pm.
Closed Sundays.
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