Description
The revelation at Tsujita, what separates it from every other Japanese restaurant in town, is the lunchtime ramen — specify hard-cooked — that float in soup made from chicken, fish and long-boiled kurobuta bones. The gossamer noodles act more as texture than as substance; they add little weight to the broth. Or better yet, get the tsukemen: thicker, burlier, more slippery noodles, pure chew, with the tensile strength of hand-pulled Lanzhou mian; with syrup-dense dipping sauce porkier than pork itself.
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