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Tsukemen is the format here: chilled house-made noodles served separately from a thick, concentrated broth so gelatinous it coats every strand on contact. The broth, built from chicken, pork, dried anchovies, and bonito, is intense enough that you can ask for dashi to thin it for sipping once the noodles are gone. This San Mateo shop is the first U.S. location of an old-school Tokyo institution credited with popularizing the style.
The awards strongest first
- San Francisco Chronicle Best ramen restaurants in the SF Bay Area
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Tsukemen
“The shop is renowned for popularizing the tsukemen style of ramen, where chilled house-made noodles are served separately with a concentrated version of ramen broth.”
San Francisco Chronicle
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