The "Tsukemen Style" was created to allow customers to enjoy the tsukemen until the very last bite, and is synonymous with Tsujita.

First, eat it as is, without adding any sudachi or black shichimi.

After eating one or one-third of the noodles, squeeze some sudachi juice over the noodles and mix well before eating.

The remaining third should be eaten with a sprinkling of black shichimi pepper on the noodles.

1. At the end, we will have a soup-dilution option, so please lift your soup bowl and inform a member of staff.

Since opening in Kanda Ochanomizu in 2005, the restaurant has led the Tsukemen culture in Tokyo with its overwhelming commitment to flavor. It has expanded mainly in business districts such as Iidabashi and Yaesu, and currently has stores in Osaka, Kanagawa, Saitama, and Fukuoka outside of Tokyo. In 2011, it expanded to Los Angeles in the United States, building the "Tsujita" brand both domestically and internationally.