らぁ麺 TORRY

Rich Cold Dan Dan Ramen & Kelp-Water Tsukemen – A Great Experience for Ramen Lovers

I originally visited hoping to try the “Katsuo & Kombu Cold Shoyu Ramen,” which had impressed me so much on a previous visit.

Unfortunately, it was sold out this time, so I ordered the Ken-chan's Rich Cold Dan Dan Ramen (¥1,250) instead.

It arrived in about 10 minutes.

The appearance was quite striking and made me think, “That looks really spicy!”

But after tasting the soup, I was pleasantly surprised: it was not nearly as spicy as it looked.

The creamy sesame flavor blends beautifully with seafood umami, Japanese pepper, and chili oil. The soup is rich and flavorful without feeling overly heavy.

Even people who are not comfortable with spicy food should be able to give this ramen a try.

For those who love spicy food, the staff can provide Japanese pepper (hana-sansho) and ichimi chili pepper so you can adjust the heat and numbing sensation to your liking.

Under the egg yolk, there are pieces of chashu pork and small cubes of tomato. Breaking the egg yolk into the ramen makes everything even creamier and creates another layer of flavor.

The soy-sauce tsukemen is also highly recommended

After finishing the Dan Dan Ramen, I ended up ordering another bowl:

• “Shichifuku Brewery Organic White Shoyu Tsuru-Paki Kelp-Water Tsukemen” – ¥1,400

This was also excellent.

The thin, straight noodles are served in kombu water, a liquid infused with kelp, giving the noodles their own subtle umami flavor.

Start by eating the noodles on their own.

Then try them with a little salt.

Finally, dip them into the soy-based dipping sauce.

This lets you experience the noodles in several different ways.

The noodles have a firm, satisfying texture but are still very easy to eat.

The toppings include lemon, rare-style chashu pork, and two pieces of grilled chicken chashu. The chicken was incredibly tender, while the rare chashu was moist and flavorful.

The dipping sauce contains bamboo shoots and green onions.

Don't miss the “dashi-wari”

This is especially worth trying for international visitors.

After finishing your tsukemen, ask the staff for “dashi-wari.”

This means adding Japanese soup stock to the remaining dipping sauce, turning it into a lighter soup that you can drink at the end of the meal.

It is a classic way to finish tsukemen in Japan and is something many visitors may not know about.

It would be even more helpful for first-time visitors if the staff proactively explained that dashi-wari was available, but once you know about it, definitely give it a try.

Pork belly chashu rice

The pork belly chashu rice is another side dish worth ordering.

The tender chashu and egg mix together beautifully, making it very easy to finish the entire bowl.

Highly recommended for meat lovers or anyone who wants something extra with their ramen.

The cold Katsuo & Kombu Shoyu Ramen

The cold Katsuo & Kombu Shoyu Ramen I had on my previous visit was also memorable.

The combination of kelp water and bonito broth creates an incredibly flavorful soup that is tempting to drink from the very first bite.

The firm, thin noodles absorb the broth beautifully, making you want to keep slurping.

Small crunchy rice crackers add an interesting texture, while melted nori seaweed adds a wonderful aroma later in the bowl.

The lightly seared bonito, a small touch of wasabi, and thick slices of chicken breast chashu all add different flavors.

The soft-boiled egg had an exceptionally runny yolk as well.

This was my eighth visit, and the restaurant continues to deliver interesting and carefully crafted bowls every time.

Why international travelers should try it

• ① Experience a unique Japanese style of tsukemen

Kombu-water tsukemen is not something many international visitors encounter outside Japan. It is a great way to explore the wider world of Japanese ramen.

• ② The Dan Dan Ramen is approachable even for people who dislike spicy food

It looks fiery, but the actual flavor is rich, creamy, and savory rather than aggressively hot.

• ③ Spicy-food lovers can customize the heat

Hana-sansho and ichimi chili are available as additional toppings.

• ④ Try dashi-wari for a traditional Japanese finishing style

Turning the remaining dipping sauce into a soup with Japanese broth is one of the fun little rituals of eating tsukemen.

• ⑤ You can taste the noodles in several ways

Plain, with salt, and with dipping sauce—each stage tastes different.

• ⑥ Discover Japanese umami ingredients

Kombu, bonito, nori, and wasabi are all classic Japanese ingredients, and this restaurant uses them in creative ramen dishes.

Recommended for

Travelers interested in Japanese food culture, ramen enthusiasts, first-time tsukemen eaters, seafood-umami lovers, adventurous foodies, and anyone looking for something beyond standard ramen.

• This is a place where you can experience not only ramen, but also the Japanese ingredients and eating techniques behind it.