01 / ABOUT THE PLACE
About this place
When ordering the signature rich tsukemen at Dogenzaka Mammoth, the first decision is the style of noodle. The shop offers two distinct preparations: extra-thick wheat germ noodles, prized for their pronounced wheat aroma and firm, toothsome bite, and extra-thick chewy noodles, known for their smooth finish and springy texture. Those seeking a nutty fragrance and substantial chew can opt for the wheat germ variety, while diners in the mood for slick, bouncy noodles can choose the chewy style.
The dipping soup that accompanies these thick noodles is a thick, highly viscous seafood and pork-bone broth. Deep richness from simmered pork bone meets the bold aroma of bonito dashi, clinging heavily to each strand as the noodles are dipped. Despite its density, a touch of fragrant yuzu peel cuts through the broth, lending a clean and refreshing finish.
Depending on appetite, diners can upgrade their bowls with seasoned eggs or extra meat, ordering rich tsukemen with seasoned egg or with seasoned egg and chashu pork. The standard noodle portion is 200g, with options to size up to a large (300g) or extra-large (400g) serving. In addition to tsukemen, the shop also serves rich chuka soba, offering a hot ramen alternative for those who prefer the seafood and tonkotsu combination in a bowl of hot soup.
Seating is centered around a counter, making the space convenient for solo dining at lunch or after work. Customers purchase meal tickets from the vending machine before joining the line, and payment is cash only. After finishing the noodles, you can ask for soup-wari to dilute the remaining dipping broth and savor the dashi down to the last spoonful.
