Menya Itto

Their special thick seafood tsukemen is particularly popular among all of the available options, and it quickly becoming a representative dish for “Itto.”
Incidentally, extra helpings of the dipping broth are free for large sizes and up.
The noodles are straight noodles made with whole wheat flour that are as thick as udon noodles. They are tight, with a smooth texture to them. There is a chewy elasticity to the noodles as you bite into them, and the fragrance and sweetness of the wheat comes through nicely.
The dipping broth is made by blending chicken stock with 5 types of seafood and shellfish, then cooking it down to a thick soup.
When I got to dipping, the slightly thick broth clung nicely to the noodles.
The balance between the rich soup and thick noodles was great! The broth’s aroma was also amazing, and even though it was thick it went down easy.