Okayama, Japan｜Kiboken Higashiokayama

I want to eat Tsukemen because I want to eat it. Tsukemen noodles are thick noodles with a nice wheat aroma. It is said that it takes a little longer than regular ramen. Actually, I go there about once a year, so I also order the Hinepon, which comes out right away. Wait for the tsukemen while chewing the chicken, which has been soaked in the flavor of ponzu sauce. My companion and I ordered three pieces of fried chicken, fried rice, and two servings of gyoza with wings. Delicious. A tsukemen with a slightly milder spiciness than Pirika's tsukemen. I prefer hot noodles. The hot noodles let the water evaporate and the slightly tangled noodles are submerged in the hot, richly flavored soup, and I eat them while occasionally adding menma and chashu. Add the nori seaweed that is served on the table from the middle of the meal, and eat it together to make the soup stick to the noodles better. At the end, there was still some soup left, so I was wondering if I should order a replacement.

I went there for the first time in a while to try the pork bone ramen and mini fried rice set. It's full of green onions and very delicious.

Tsukemen is just delicious. Benten, Ebisu, and Kiboken's tsukemen are given a perfect 5 stars. One of its characteristics is that the tsukemen is light and not powdery.