01 / ABOUT THE PLACE
About this place
The appeal of tsukemen lies in the contrast between thoroughly chilled noodles and piping-hot seafood-tonkotsu dipping broth. One visitor enjoyed the firm noodles, which had no hard centre, with a broth fragrant with fish powder and the texture of spring onion. Another ordered tsukemen with thick noodles well coated in a rich seafood-tonkotsu soup. Both accounts point to the pleasure of choosing a combination of noodles and dipping broth. Tsukemen has been reported at 870 yen, making it a good option when you want the noodles’ texture to take centre stage.
For ramen, the menu’s “Thick Noodle Ramen” pairs flat, thick noodles with a rich chicken-bone, soy sauce and tonkotsu broth. “Thin Noodle Ramen” is for those who prefer firm, chewy noodles, and extra noodles can be ordered. The chashu ramen comes with 4 slices of tender chashu cooked at low temperature for 6 hours. The negi ramen features spicy spring onion dressed with homemade tobanjan.
On a hot day, cold ramen is another option. One visitor described a bowl topped with chashu, egg, spring onion, seaweed, ice, plum and shiso, mixed together and eaten with thin noodles. Seiya is open from lunchtime until 2:30 the following day.
