01 / ABOUT THE PLACE
About this place
In the mood for the depth of miso, or the savoury taste of niboshi? At Tatsumiya, you can choose between distinct flavour profiles. The rich miso ramen has a mellow, full-bodied soup with sake lees as a secret ingredient. One diner who tried it found it flavourful but not too heavy, and easy to drink to the last drop; the seared chashu pork also stood out for its fragrant char and tenderness. For a more pronounced miso flavour, options include seared chashu miso ramen with two kinds of pork, and a version with butter and corn.
For a seafood-forward flavour, try the niboshi ramen. Its rich soup combines broth made with dried sardines with pork and chicken bones, served with whole-wheat noodles. The same flavour is available as niboshi dipping noodles, alongside dipping noodles in soy sauce, miso or yuzu salt. Portions range from a large serving of 320g to a mega serving of 560g. One diner said the dipping soup was served separately, making this a comfortable choice for a hot day.
Gyoza or fried rice can round out the meal. The thin-skinned gyoza are described as crisp, with a fragrant browned surface. The classic fried rice is made with egg and spring onion and cooked until each grain is distinct. The Ikejiri branch is open daily from 11:30 until 3:00 the following day, making it an option for lunch or a late-night meal.
