Taishoken Ramen

"As the originator of the Japanese dipping noodle dish known as tsukemen, Taishoken is the real deal. Though the restaurant was founded in 1951 in Japan, this location in San Mateo is the first in the U.S. In demonstrating a commitment to the craft, the noodles at the San Mateo location are made fresh every day in a designated temperature and humidity-controlled room that houses machines imported from Japan. The Tokusei tsukemen is the signature menu item — fresh, cold, thick noodles are served with a rich dipping broth and topped with two cuts of sous vide Berkshire pork and a soft-boiled egg." - Cathy Park

"Taishoken’s tsukemen (dipping ramen) with thick housemade noodles should be in the dictionary under “chewy” and “flawless.” At this sleek Mission spot, it’s the centerpiece of every table since the wheaty noodles are the ideal pair to the rich, near-opaque chicken-and-pork-based soup. After gobbling down a bowl, someone on staff will pour dashi into any leftover broth so you can polish off the last of it. While this place specializes in tsukemen, there are five other types of ramen, and they’re worth getting jazzed about, too—particularly the spicy paitan with razor-thin noodles, chunky slices of chashu, and chili oil. Even on weeknights, this place is packed with coworkers and dates slurping back bowls, so book a table in advance or prepare to hop in line. photo credit: Taishoken Food Rundown photo credit: Taishoken Tokusei Tsukemen When you come to Taishoken, you order the dipping ramen. The broth nails a salty-sweet balance, and adheres to the noodles like a blanket of savory goodness. Flag someone down when you’re done (they’ll add dashi to your bowl), then lick it clean. photo credit: Taishoken Spicy Ramen The super slim noodles are just as fantastic as the tsukemen noodles. This broth isn’t break-a-sweat spicy, but more of a pleasant burn. Cucumber Jalapeño Miso This plate of cucumbers is zhuzhed up with jalapeño miso dollops and a generous heap of fried garlic. It’s a nice refresher to have in between spoonfuls of decadent meat, noodles, and soup. Karaage A classic, perfectly done." - Julia Chen

"In another banner year for ramen in the Bay Area, Taishoken stood out to me both in style and quality — for its tsukemen, or chilled, thick noodles dipped in a bowl of warm broth that develops deep flavor over two days." - Eater Staff

"Taishoken Ramen, a chain known for its tsukemen style of ramen (in which the noodles are served cold alongside a dipping broth), opened its first location in the U.S. this July at 47 E. 4th Avenue in San Mateo. 'We like the atmosphere of San Mateo, the abundance of Japanese culture and restaurant in the area,' Taishoken Ramen CEO Yoshihiro Sakagachi said to explain why, out of everywhere in the country, San Mateo was its first pick." - Eve Batey

"Taishoken, the legendary ramen restaurant known for originating tsukemen, is opening its first US location in San Mateo in late May. The restaurant will be run by Yoshihiro Sakaguchi, a scion of the family business. The menu will feature tsukemen, traditional ramen, small plates, and desserts, with local ingredients catering to American tastes. Unlike the original counter service, this location will offer full-service dining with a more casual lunch and fine dining style at dinner." - Ellen Fort