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Tantanmen is a di-
rect descendant of
Chinese dandanmein.
This dish of Sichuan
origin is spicy, and
a traditional bowl
will have plenty of
chili oil, Sichuan
peppercorn, and
minced pork. You can
find tantanmen at
many Chinese restau-
rants in Japan, but
for the best bowls,
you have to go to
shops that special-
ize in the dish.

Lashohan is one of
those shops. They
serve nothing but
tantanmen, though
they have a few
varieties. The Masa-
mune Tantanmen
(Y850) is a classic
soupless style, but
for fans of the
bitter-hot Sichuan
peppercorn, go for
the Premium Masamune
Tantanmen (Y1000).
It is full of spice,
peppers, and fla-
vored oils, though a
bit of an overload
for the uninitiated.


If you want tantan-
men with soup, they
offer a few varie-
ties. The menu is
easy to understand,
with plenty of
photos of the bowls.
₯Photo
₯Google Map
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₯Map for DoCoMo
₯Nearest restau-
rants

₯Nearest cafes/
bars


Chiyoda-ku, Kanda
Nishikicho 1-4-8. 
Open 11am-3pm (Sat -
2pm), 5:30-8pm.
Closed Sundays.
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