【八重洲】「つけ麺つじ田」に来たでwwwwwwww（画像あり）
This post reports on a visit to the popular "Tsukemen Tsujita" in Yaesu, where the author savored their renowned tsukemen.
The internet is buzzing with comments like "Tsujita's tsukemen is the best!" and "The Yaesu branch is always packed."
Many also envy the meal, calling it "food porn," and engage in lively discussions about delicious tsukemen.
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Tsukemen Tsujita
Founded in 2005 in Kanda, Tokyo, "Tsukemen Tsujita" quickly gained nationwide fame as a pioneer of rich tonkotsu-gyokai (pork bone and seafood) tsukemen. Founder Yudai Tsujita, through trial and error, created a unique soup combining pork bone and chicken broth with carefully added katsuobushi (bonito flakes), sababushi (mackerel flakes), and niboshi (dried sardines) for deep, complex umami. This rich yet balanced flavor is its main appeal, captivating many fans. The special thick noodles, developed to cling well to the soup, are characterized by their chewy texture and rich wheat aroma. Additionally, Tsujita offers condiments like sudachi citrus and kuro shichimi (black seven-spice blend) to allow diners to enjoy flavor variations as they eat. With numerous branches mainly in Tokyo, Tsujita has significantly contributed to popularizing tsukemen culture, attracting both domestic and international tourists. Many branches, including the Yaesu one, often have long queues, especially during lunch hours in business districts.
Yaesu
Yaesu, located in Chiyoda Ward, Tokyo, is a prominent business and commercial district situated on the east side of Tokyo Station, Japan's gateway. It flourished since the Edo period, home to the North Magistrate's Office, and developed into a key economic hub with the opening of Tokyo Station in the Meiji era. In recent years, large-scale redevelopment projects in the Yaesu-Nihonbashi-Kyobashi area have led to the emergence of skyscrapers, commercial complexes, and hotels. This has dramatically enhanced its appeal as a shopping and gourmet destination, alongside its traditional business district role. For example, integrated complexes like "Tokyo Midtown Yaesu" house numerous popular domestic and international brands and restaurants, catering to diverse needs. With excellent access via various JR and Tokyo Metro lines, and direct buses to Haneda and Narita airports, Yaesu is constantly bustling with business people and tourists from around the world. This prime location allows popular eateries like "Tsukemen Tsujita" to reach a wide audience, easily generating discussions like those in the article.
Tsukemen Boom
Tsukemen is a type of ramen where the soup and noodles are served separately, with the noodles dipped into the soup. Its origins trace back to "Tokusei Morisoba" created in 1955 at "Maruchou" in Nakano, Tokyo. However, the nationwide "tsukemen boom" truly began in the 2000s, especially from around 2005 when rich tonkotsu-gyokai (pork bone and seafood) style shops like "Tsukemen Tsujita" gained popularity. The combination of a rich, seafood-umami-packed soup—distinct from previous ramen styles—and firm, thick noodles designed to cling to it, captivated many food enthusiasts. The tsukemen boom was more than a fleeting trend; it spurred diversification across the ramen industry, prompting shops to pursue unique ingredients and preparation methods. Various styles emerged, such as different noodle temperatures (atsumori/hiyashi), soup concentrations, condiment types, and the provision of wari-soup (soup-wari), offering consumers more choices. In recent years, its popularity has spread among international tourists, establishing it as a representative dish of Japanese ramen culture. This boom is further accelerated by media coverage and social media, constantly evolving with new shop openings and menu refreshes.