Our kodawari is our insistence on quality. It’s the reason our customers love us.
Rich Tonkotsu-Gyokai Tsukemen is not only the result of our kodawari, it is our flagship dish. It’s a tsukemen we’ll never stop perfecting and sharing with the world.
Our soups are based on specially selected tonkotsu and Hinai-jidori chicken carcass gyokai broths, made with Hidaka kombu, vegetables, and ten other kinds of ingredients. Although we don’t publicize the full, detailed list, we always continue to refine our recipes, without ever sacrificing that original flavor.
The noodles we use for our tuskemen and ramen are all specially made in collaboration with Mikawaya Seimen. To craft the best type of noodles to go with our soups, we never stop refining our techniques and improving the taste.
At Tsujita, we use Hararyokaku’s specialty Kuro Shichimi, a spice blend that traces back to 1704 when Hararyokaku was founded in Kyoto. Made with a technique that has been strictly maintained and passed down for generations, Kuro Shichimi is a total-sensory seasoning — even received as a royal offering by the Imperial House of Japan during the Meiji and Taishō eras. More than just a blend of seven spices, Kuro Shichimi adds that extra magic touch to Tsujita Tsukemen.
How to enjoy Tsujita Tsukemen
In order to make the most of your tsukemen right up until the last bite.
This is our guide, in line with the Tsujita spirit, for how to enjoy Tsujita Tsukemen.
At first, just taste the flavor without adding any sudachi or Kuro Shichimi.
After finishing the first third, try squeezing some sudachi onto the noodles.
For the final third of the dish, try seasoning the noodles with Kuro Shichimi.
Then, end with a taste of the soup. You can hand our staff the bowl once you’re finished eating.
Kyoto Gion, Hararyokaku
Since their founding in 1704, Hararyokaku has preserved the same time-tested ingredients and technique for preparing their specialty Kuro Shichimi, made with a blend of seven select ingredients: Japanese pepper, chili pepper, white sesame, black sesame, poppy seeds, hempseeds, and dried seaweed.
Since first opening at Kanda-Ochanomizu in 2005, our kodawari has guided our growth, allowing us to emerge as a tastemaker in Tokyo’s tsukemen scene. After we concentrated on the business areas of Iidabashi and Yaesu, we spread beyond Tokyo to open stores in Osaka, Saitama, and Fukuoka. Then in 2011, we opened up a location in Los Angeles, California — launching the global Tsujita brand.