Jimon

One appealing feature of Jimon’s Katsuura-style tantanmen is the choice of spice levels. Diners have said the sweetness of the onion works well with the heat of the soup, and that the minced meat adds savoury flavour. There are 0 levels to choose from: 0.5 is the reference point when ordering the regular spice level, 1 is the most popular, and 2 is recommended but very hot. Start with 1 spice, or try 2 if you want a more pronounced kick, and find the level that suits you.

One diner who tried 2 spice described thick, chewy noodles topped with crisp garlic chives and onion, alongside minced meat that adds a little texture. A soft-boiled egg is another suggested pairing: as well as mixing it into the noodles, you can place it on half rice with the remaining toppings. Half rice is listed at ¥100, and a soft-boiled egg at ¥50. Both are easy additions if you want to make the most of the soup, too.

For something other than noodles in soup, the menu also lists mazesoba, a mixed noodle dish, at ¥1,000. A diner who tried it highlighted the combination of thick, flat noodles, generous minced meat, cheese and a soft-boiled egg. The restaurant offers dine-in service and counter seating, making it an option for a solo meal of tantanmen. Payment is cash only.