New Inosho tsukemen is authentic Japan through and through
Inosho Ramen in Salcedo Village, Makati is adding another tsukemen dish to its menu: the tan tan tsukemen, which combines the traditional tsukemen style of noodles with the popular spicy tantan sauce. The tan tan tsukemen, officially introduced to Inosho’s menu on Aug. 27, joins the classic Inosho tsukemen and Kara Kara Uo tsukemen.
For those who haven’t dropped by to try it, the most fascinating thing about Inosho’s tsukemen dishes is that it stays true to the Japanese way of consuming the dish: by dipping the thick, chewy noodles into the broth, making it a sort of dipping sauce.
We had the new tan tan tsukemen just a couple of days before it was officially added to the menu, and it’s more than ready to go. In fact, by the time you read this, you’ve probably already had it, especially if you frequent the charming Salcedo spot.
Inosho’s Gabbi Farillas tells us that some diners say the broth could sometimes be too rich for their palates—which is actually by design as they do not compromise on the authenticity of the recipe—so it’s a good thing the diner can make their own estimates on the flavor by dipping their noodles as much or as little. I’m a tan tan guy, so this is no issue to me, but if you’re having the very umami Kara Kara Uo tsukemen, you may want to start conservatively and adjust as you go on. I didn’t need it myself, but it was a novel way to eat noodles, and more options for different diners are always welcome.
Of course, if you want something that’s a little more familiar, Inosho’s traditional ramen is also available. There’s also izakaya-style bar chow and drinks for those who want to unwind, and some of them are of the elevated type.
Along with the new tsukemen, we had the interesting Maho Kazuri: a vodka cocktail made with the currently-trending matcha. If you want to sample and drink a different kind of matcha, whether you’re performative about it or not, this one is definitely worth trying at least once.
For dessert, we had a slice of what they called the Roy’s Chocolate cake. You’re reading that right, I didn’t misspell it—due to reasons involving trademarks, it’s not quite the popular chocolate one could have bought for cheaper in Japan, but it does evoke that same dusty cocoa finish, soft and chewy inner layers, and familiar chocolatey taste on its face.
So when the lines at other ramen places are running a little too long, walk a little more and check out Inosho, who definitely want you to make it your ramen-slash-izakaya hangout in the village.
I have a feeling you’ll be having a noodle-dipping hyperfixation for a while once you try their new tsukemen.
