Menya Itto - Review - Higashishinkoiwa - Tokyo - The Infatuation

"Dunk, slurp, eat, repeat. Tsukemen has a rhythm, and the place to surrender to the dipping ramen flow is Menya Itto in Shin-Koiwa. They specialize in tsukemen with two main options: soy-sauce-and-seafood broth or thick lobster bisque, and both are worth trying. The soy sauce broth has a salty umami savoriness versus the lavish and creamy lobster base that has a velvet-like texture. They both also have a mix of meats for the topping, which is a fun way to mix and match bites to try different flavor combos. Like other tsukemen, the broths here are thick and punchier with the intended purpose of coating the chewy noodles served in their own separate bowl. Once you’re nearly done eating, use the hot dashi on the side to dilute the tsukemen broth so you can sip it. You can (and should) save some of the remaining lobster broth to make a cheesy risotto upon request." - Kiera Wright-Ruiz