Ichikawa, Chiba, Japan｜長男、もんたいちお

"Eldest son Montaichio" who has been interested in the impact of the name and the high evaluation for a long time. Visited for Sunday lunch. Opens at 11:00, waits for 5 people to arrive 5 minutes before. 10 people can be placed at the counter, but since it is cooking for 5 people each, it is the second round. Still, it was a hot day, so it was good to enter the cool store. I ordered a special, and my companion ordered a ladies set. Arrive at around 11:30. The thick noodles are chewy. Pork and chicken char siu is delicious. The flavored egg is seasoned to the yolk. Soup is piping hot. It's rich but not salty and sweet, which I love. It will also reheat the soup. appreciated. Some people asked for 300g or 600g of noodles, but the standard 200g was enough for me. The shop was nice. I want to eat again, I want to come here. July 23

Every time I came to Motoyawata on my way home from work, I went to see it, but there was always a line and I couldn't get in by the time the store closed, so I gave up reluctantly. I ordered a special tsukemen with excitement. Looking at the poster near the ticket vending machine, it seems that the condiment comes with a separate plate, but the content is capricious. One of the reasons for the long line was the sign inside the store that said the noodles were extra thick and would take 15 minutes to boil. There aren't many seats, and the turnover rate is bad. Even so, there are a lot of people who want to line up to eat, so there are high expectations. The tsukemen that arrived was really thick. Before I dipped it in the dipping sauce, I tried it as a piece, but with this thickness, even when I chewed it, it didn't feel like dry wheat, but it was firm and not mushy. It is smooth and delicious when it goes down your throat. If you are eating it for the first time, please try sipping it before dipping it in the dipping sauce. It's a dipping sauce, but when it arrives, it's covered with oil, and I have a feeling it's going to be hot. However, I was worried that if I put such thick cold noodles in it, it would cool down immediately, but it was a completely unfounded worry. It was creamy, super rich, and a great dipping sauce. Although it was called rich, it was too different from Shabashaba's tsukemen, which is like a noodle soup. It is well entwined with extra-thick noodles and asserts itself firmly without losing the taste of the noodles. The eggs are hard-boiled until the yolk is thoroughly cooked. I personally like it when the yolk is sticky, Hard boiled is very suitable for this dipping soup. Two types of char siu came with chicken and pork, both of which were very soft and delicious. Today's toppings were white onions and dried sardine powder. When I added the white leeks in the middle of eating, the freshness and sweetness of the leeks was added, and when I added dried sardine powder, the depth of the taste increased, and I was able to eat it until the end without getting tired of it. I was worried that if it was so rich, I would get tired of eating it, but I think I probably wouldn't have gotten tired of it even without the condiments. While the world is full of “rich tsukemen” that are just rich and salty, the taste is different. Great depth. It's a pity that I can't express myself well because I don't have enough vocabulary. It's very thick noodles, so I'm very satisfied with the volume that I can be satisfied without having to make a large serving. When I added the wari soup, I was dazzled by how delicious it was. I thought, but it's not like that, and it tastes like a normal ramen soup elsewhere. You can probably put noodles in this state and eat it. It was great to be able to eat today. I came across a delicious restaurant again, and I was very happy to return home. If I have the chance, I definitely want to come again.

The Mataoma style tsukemen. The thick but not heavy dipping sauce and chewy extra-thick noodles are delicious. The char siu is also moist and delicious!