01 / ABOUT THE PLACE
About this place
The first thing that stands out is the richness of the dipping broth, followed by a thoughtful touch that lets you enjoy it even after the noodles are gone. Maru Tsukemen’s signature tsukemen pairs a seafood-and-pork-bone broth with the refreshing tang of fruit vinegar, and the menu recommends it to first-time diners. Visitors have also commented on the noodles’ firm, pleasantly chewy texture and how well they take up the rich broth.
For a different flavour profile, try the sweet-and-spicy tsukemen. Homemade ma-ra chilli oil is added to the rich seafood-and-pork-bone broth, balancing sweetness with heat. You can choose from regular, spicy, very spicy or extra spicy; one diner who tried the regular level felt it was an approachable choice even for someone who does not usually enjoy spicy food. The same review noted the crisp texture of the onion in the broth. Choose between the classic seafood-and-pork-bone style and this more distinctive sweet-and-spicy option, depending on your mood.
The special tsukemen is worth considering if you want toppings, too. It comes with house-made chashu, seasoned egg and menma. One visitor ordered the special, enjoyed the toppings, including the egg and chashu, then added soup to the dipping broth to savour it to the end.
A larger serving of noodles is available when you want something more substantial. The menu also lists fried chicken thigh as a side to enjoy with the tsukemen. Maru Tsukemen offers both dine-in and takeaway, and is described as suitable for solo diners.
