Aidaya

Choose two dipping broths and alternate between them as you eat: at Aidaya, part of the pleasure of tsukemen is deciding which flavours to pair. There are four options—tonkotsu and seafood, garlic soy, prawn, and tantan—and you can choose chilled noodles or noodles served hot in their cooking water. One diner who chose the seafood and tonkotsu and prawn broths enjoyed switching between a rich, classic flavour and a broth with a prawn aroma that came through with every bite. Garlic soy and tantan make a different pairing, setting the punch of garlic against sesame. The choice changes the character of the meal.

Diners have described the noodles as smooth and easy to eat, with a pleasantly springy bite. Choose them chilled for more chew, or hot if that better suits your mood. With two broths, changing between them as you go keeps the tasting contrast going to the last bite.

Another dish to consider is the Kuroge Wagyu sirloin rice. In one visitor’s account, the sirloin was finished in front of them, then dipped in beaten egg and eaten with rice in a sukiyaki-style combination. Ordered alongside tsukemen, it adds the pairing of meat, egg and rice to the flavours of your chosen broths.

Tsukemen options range from a single dipping broth with 300g of noodles to versions with a seasoned egg or two broths. The char siu combines pork shoulder, pork belly and duck, and an extra set of all three is also available. Decide whether to make noodles and broth the focus or add sirloin rice, depending on how much you feel like eating.

There is counter seating, making the restaurant convenient for solo diners. Payment is cash only, and reservations are not accepted, so bear that in mind before you go.