I’ve worked at a ramen restaurant for the past four years, and the most common question I get is “what is a tsukemen, and how is it different from a regular ramen?” I got so used to hearing this, that I have a whole spiel set to answer this question:
“Tsukemen is basically thick chilled noodles that you dip into a hot soup. The soup is much more concentrated in flavor than your typical ramen, which is why you just dip the noodles instead of letting them sit in the broth. The thick noodles help balance out the stronger soup flavor and allows you to enjoy it in moderation so that you’re not overwhelmed with flavor.”
Another great thing about tsukemen is that because it’s both hot and cold, we can eat it pretty much all year round in Hawaii.
I didn’t know about tsukemen until I a few years ago, but after my new discovery, I’ve been dying to try all different restaurants, and finally got around to trying the best tsukemens on the island!
Momosan Waikiki:
When you think of a ramen restaurant in Japan, your mind will usually wander to a small unassuming hole-in-the-wall, with slightly beaten-down wooden décor, and a limited menu. Momosan Waikiki is the complete opposite. Located in the heart of beautiful Waikiki, Momosan first opened its doors in 2018 to tourists and locals who were dying to try a culinary ramen masterpiece. Chef Morimoto added robata (grilled items) to this ramen concept to enhance the restaurant into it an izakaya-style eatery.
According to their menus, Momosan partnered with Sun Noodle to create a noodle that doesn’t get soggy as quickly, which means you can savor your food longer. I can personally testify by saying I take SO long taking food pics, but the noodles in my Tan Tan Ramen ($16) stay nice and firm every time.
The Tsukemen ($17) here is one of the lightest ones I’ve tried so far, which is great because who wants to feel weighed down while exploring the beautiful streets of Waikiki? It’s a simple taste with basic toppings like ajitama (flavored soft-boiled egg), charsiu (soft pork slices), green onions, and bamboo. Two things that made me go “???” were the lime, which you squeeze on the noodles halfway through to change up the flavor, and the takana (mustard cabbage). As a proud Japanese, I can confidently say that this is the closest tsukemen in Hawaii that I’d find in my home city of Osaka. For all of you of-age peeps, don’t forget to pair your favorite ramen with a nice cold glass of Frozen Beer! It sounds weird, I know, but it’s really not. It’s really awesome, and you gotta try it.
Menya le Nood:
Originally called Menya Musashi, this ramen shop changed their name a couple years ago, to branch off from the Japanese chain, to what we all know and love now as Menya le Nood. They switched out their bright red walls covered with samurai décor for a new contemporary black & white dining area fit to the style of their workers and customers. I’ve only ever gotten tsukemen here, because once I find something I like, I don’t feel the need to stray away.
But before I talk about the tsukemen, let me just pay respects to their Garlic Soft Shell Shrimp ($6 or $3.50 for HH) appetizer, because it definitely doesn’t get as much recognition as it should. Gyoza is usually the main side you eat with ramen, but at this restaurant, my chopsticks will forever drift to the softshell shrimps. The plump, juicy shrimp covered in garlic is perfectly fried. You can eat the whole shrimp from head to tail which means #MoreBangForYourBuck
Okay, now about the tsukemen. Menya’s Garlic Tonkotsu Tsukemen is not only rich in color with the garlic oil creating a nice black dipping broth, but also rich in flavor. The kakuni (thick braised pork belly) is my favorite thing in the world. I always get the Super Menya Tsukemen ($17.75) because alongside all the other dope toppings, it comes with not one, not two, but THREE kakuni pieces! Another bonus for us broke college students, is that you can upgrade your noodle portion for FREE here. #Winning
Ramen BARIO:
I first fell in love with Bario’s tsukemen when we wrote about the Top Valentines Day Spot’s for 2019 last year. This is definitely a #TreatYoSelf type of ramen, since it’s the priciest ($20.98 Special Tsukemen) bowl of noodles I’ve had in Hawaii so far. But before you keep scrolling, I promise the flavors and size completely justify the price. Just as much as it’s the priciest I’ve had, it’s also one of the best I’ve ever had, and here’s why.
The tsukemen is LOADED with toppings – shredded cabbage, bean sprouts, a whole ajitama, thick charsiu, and a special spicy pepper paste will fill your spoon every single bite to make sure you’re always enjoying different textures and flavors. The soup is packed with rich flavor, and is a lot tangier than other tsukemen’s I’ve had. Another thing I love about Bario is that their noodles never stick together. One of the worst feeling is eating ripped pieces of noodles because they clump together when you try to grab them. You’ll never have a problem with sad, broken, limp noodles here!
Golden Pork Tonkotsu Ramen Bar
Golden Pork was actually my first experience of tonkotsu-based ramen, when they first opened in 2015, so I blame them for my ramen addiction. Their décor is classy, their menu is diverse, and their dishes are all on point. I’ve gotten the Golden Pork Classic ($12.95) more times than I can count, which is a beautiful classic tonkotsu ramen with firm, thin noodles that help you slurp up every last drop and bite.
The Black Garlic Tsukemen ($13.75) here is super distinct because of its robust fish flavor. Most people would turn away when they hear something has a ‘fishy’ taste, but please trust me on this one, because it works. The broth has a strong ‘katsuo’ taste, which is what many Japanese people use to get a nice, rich umami flavor. Once you get a taste of this umami flavor you won’t be able to stop, and before you know it you’ll be gazing at your empty bowl, realizing you finished it all in one sitting.
#SpoonTip: The chef told me they’re introducing a new Hamachi Carpaccio in March, so be sure to keep your eyes out for that!
Wagaya
Wagaya, which translates to “Our Home” in Japanese, really does feel like home as soon as you step inside. Homey décor, friendly workers, and comforting food is what this place is all about. Wagaya is listed as the most highly rated ramen restaurant on Yelp with 4.5 stars. Locals love this restaurant for a reason, and I don’t think there’s ever been a time where I didn’t have to wait in a line for dinner here.
They’re known for their Garlic Wagaya Ramen ($13.25) which is what 99% of my friends order here, but I don’t conform to the norm and instead I get the Garlic Tsukemen ($13.95). Wagaya has a special place in my heart, because this is where I experienced my first tsukemen, and my life has never been the same since. The tsukemen here is everything Goldilocks would want in a ramen – not too tangy, not too garlicy, not too rich, but juuuuust right. What really knocks my socks off with this one is how all the toppings that are placed inside the broth work so perfectly together. You get a nice crunch from the chili bamboo, while the char siu literally melts in your mouth, and the choi sum soaks up the bold broth with every slurp of the thick, chewy noodles.
#SpoonTip: There’s a small parking lot in the back, on Kemole Ln to park, if the main lot and street parking is all full