Tsukemen specialty noodle shops to become the best in the region
From enthusiast to professional
As a ‘tsukemen’ enthusiast, I started out eating at tsukemen speciality shops in Tokyo, where I initially stood out, and gradually shifted my eating habits from Tokyo to southern Yokohama and Yokosuka, as my hometown is in southern Yokohama.
As a result, the first thing that surprised me was that there are so few tsukemen specialty restaurants compared to those in Tokyo. I wanted the local people to experience the taste of tsukemen, which does not exist in ramen, the goodness of the noodles and the unique soup, and the indescribable feeling when these ‘noodles’ and ‘soup’ are combined in the mouth! I strongly felt that “I would rather make a bowl of noodles and soup than eat it as a customer”, and I made up my mind to open my own restaurant. However, even though I was self-taught, I had been an eater and knew almost nothing about the depth of noodles and soups when it came to making them.
Yamato meets the Ramen School, noodle and soup development
It was there that I met the people at Yamato. Here, in the limited time of one week, I was able to learn and master straight away, through practical training, things that I had questions about and could probably not ask elsewhere.
The people at Yamato worked with me until midnight until I was satisfied with the results, so I was able to complete the noodles and soup that I had envisioned at that time. I then put into practice the knowledge I had gained from this Yamato factory before opening my own business, and pursued it further.
Noodles are the life of tsukemen
The reason for introducing the system was simple. I wanted to make the noodles myself, instead of hiring a contractor to do it for me. Especially as the type of ramen I want to make is tsukemen (noodles with dipping sauce), because tsukemen is all about the noodles [compared to ramen, tsukemen clearly conveys the flavour of the noodles]. Noodles are the life of tsukemen. I feel happy every day that I am creating this important thing with my own hands.
The effect of homemade noodles
I feel that more and more customers are saying that the noodles have an impact and taste good. This is also thanks to Mr. Yamato. I think we have to evolve further, so every time I encounter a question, I ask Mr. Yamato and he responds quickly, in detail and in an easy-to-understand way.
As a result, we have found the answer and can produce noodles that we are satisfied with, which is why we hear ‘delicious’ from the mouths of our customers. The introduction of the noodle-making machine was a success.
To be the best restaurant in the region, offering noodles and soup made from the finest ingredients and a menu that is very satisfying.
My Tsukemen noodles are homemade extra-thick noodles made exclusively from domestic wheat, with the same price ranging from 150g to 400g (small, medium, medium and large), a service that will please even the biggest eaters.
The dipping sauce is a W soup made from pork bones simmered over high heat for more than 20 hours and a seafood broth. To add extra punch, the soup is topped with fishmeal blended from several different types of knots at the end. Compared to the Tokyo version, the concentration of the animal-based ingredients is lower. In this area, many customers feel resistance to a high concentration, so we consider the local characteristics and aim for a flavour and restaurant that is loved by the locals. We want to be known as ‘Yoshida Seimen Ten’ when it comes to ‘Tsukemen specialty noodle shops’ in the southern part of Yokohama and Yokosuka area!
