One of the Top Famous Restaurants in Saitama Prefecture! Thick Tsukemen at “Noroshi”!

“Noroshi” is around 10 minutes on foot from the New Shuttle Tetsudo-Hakubutsukan Station or the Tobu Noda Line’s Kita-Omiya Station. Its location can be a bit inconvenient for people traveling by train, as it is somewhat far from the nearest stations.

On April 1st of 2017, Noroshi opened its Omiya location, the restaurant’s first branch location. The Omiya location is around 7 minutes on foot from Omiya Station.

Noroshi mainly serves tsukemen. They also serve ramen and mazesoba.
I heard that their spicy and curry tsukemen are really good, but this time around I ordered the restaurant’s number one dish, their basic tsukemen (800 yen).

The available sizes are regular (200g), medium (300g), large (400g), and extra-large (500g). The regular and medium-sized bowls are the same price, while the large costs 100 yen extra and the extra-large costs 150 yen extra.

After a short wait, my tsukemen arrived.

At first glance, it seems to be a very orthodox style of thick tsukemen, served with a thick dipping broth and firm, thick squared noodles. I ordered a medium bowl, but there’s still plenty!

The noodles, carefully made by the owner, are house-made that use a blend of wheat flours. It also uses whole wheat flour, and the noodles are firm.The noodles are made in-house every morning so that customers can enjoy the unaltered flavor and chew of the wheat.

The dipping broth is a double soup made from blending a meat-based broth of pork bone and chicken with a seafood broth.

The toppings are fish meal and scallion, and there is chashu in the soup as well.

The bowl is warmed up so that the dipping broth doesn’t get cold while you’re eating. These small innovations are very pleasant!

When I took my first bite, the noodles were elastic and had a great chewy texture to them!

The dipping broth is gooey and definitely thick! Plenty of seafood stock, made with things like mackerel and bonito, is mixed in with a stock made from pork and chicken bones. The result is thick and rich, but also balanced in flavors.

The thick dipping broth clings to the noodles, making for a plenty filling meal!

The chashu is really juicy! It’s so tender that it looks like it might just fall apart.

After I finished the noodles, I cut the dipping broth with soup and drank that too. You can really taste the umami of the dashi this way, yum! Of course, I drank down every last drop.