Tsukemen Eｍbu , a specialty restaurant for tsukemen, is located on the first floor of a greEｍbuilding along Kanpachi-dori, just a 5-minute walk from Musashi-nitta Station. The restaurant is run by Mr. Akihiro Hara, who has honed his skills at renowned ramen shops like Menya Musashi and served as a manager at other ramen specialty restaurants. Eｍbu’s homemade noodles are crafted over a two-hour process starting at 7 a.m. These medium-thick, straight noodles combine the best qualities of ramen and udon. The blend of various types of flour used is a closely guarded secret. The noodles are smooth, luxurious, and have an addictive texture that keeps you coming back for more.
For summer, Eｍbu recommends the Tokusei Noko Tsukemen (Special Rich Tsukemen, 1,300 yen), which is topped with braised pork, low-temperature roasted pork, hanging roasted pork, a seasoned egg, and seaweed. Another must-try is the Tokusei Nin-nira Tsukemen (Special Garlic and Chive Tsukemen, 1,350 yen), featuring a dipping sauce loaded with raw garlic, fried garlic, and chives. The robust garlic aroma is sure to whet your appetite!
“These days, many places offer cold tsukemen with chilled soup and noodles during the summer, but here at Eｍbu, we serve ours with piping hot soup. We want our customers to sweat, enjoy the heat, and build up their energy,” explains Mr. Hara.
The soup at Eｍbu is made by simmering pork bones, chicken bones, back fat, vegetables, dried sardines, and dried mackerel for six hours. The result is a much thicker broth than usual, which clings perfectly to the noodles and is deeply satisfying. After finishing the noodles, you can savor the remaining dipping sauce by mixing it with the soup provided in the pot on your table. It’s the perfect way to chase away summer fatigue.
“Ota City is a great place for families, and it’s a friendly environment to raise children. We often see many families visiting us on weekends,” says Mr. Hara.
