[Special]“Reliable Ramen Shops” in Ota City, a True Hotspot for Ramen Introduced by Area (Vol. 4)

Straight from their home in Nagoya! Famous for “Taiwan mazesoba”


Taiwan mazesoba – all toppings
Noodles: super-thick noodles, made in-shop
Sauce: soy sauce base
Toppings: tasty and spicy mincemeat/garlic/Chinese chive/egg yolk/leek/fish meal/chopped seaweed
Toppings: gorogoro chashu/bamboo shoots/tama (egg yolk)/3 big sheets of seaweed

Taiwan mazesoba is said to come from Nagoya. Emerging from Menya Hanabi (said to be the creator), it’s come directly to Tokyo for the first time. With 25 shops (as of March 2019) not just in Japan but overseas as well, Menya Kokoro’s Ooyama Main Shop is a famous location to enjoy authentic Taiwan mazesoba.

Mazesoba originated as a new version of Taiwan ramen, but the reason it has “Taiwan” in the name is because of the Taiwan mincemeat known as “tasty and spicy mincemeat”. This is the critical element in the flavor, so we hear that the shop’s recipe never leaves the premises. However, it’s said the somewhat thick soy sauce needed to mix the noodles and toppings well is also important!

Menya Kokoro’s mazesoba must have a robust and somewhat thick flavoring, but you don’t get tired of it, and even with the 200g (pre-cooked) volume of the super-thick noodles in the standard portion, you’ll be able to get through it easily!


The reason for that is not only are the tasty and spicy mincemeat and the delicious soy sauce, but the noodles themselves are too. In addition to their springy and firm texture, there is a robust stickiness to it since all the flour is used in the mixing process. Basically, because it works well with the sauce and toppings, you can fully enjoy the true nature of mazesoba. You can be sure that you’ll be addicted once you try it!


There are even more reasons to get addicted. The secret to fully enjoying Taiwan mazesoba is “ajihen” (flavor change). As you eat, you can continually customize the dish as you like with table seasoning and various toppings. That’s the way to eat to truly savor mazesoba.

For table seasoning, there is kombu vinegar for adding a Japanese broth flavor, black pepper, and hot pepper available; there are also purchasable options such as special cheese and mayonnaise, so you’ll definitely be thinking about what to try next time you visit.
We’ve heard that some people progress from being addicted to becoming frequent regulars in this way. That’s because it’s fun to develop your own kind of flavor.



Oh, that’s right, don’t forget to leave a bit of sauce when you finish eating! Why, you ask? It’s because at Kokoro, they have “oimeshi” (another rice dish at the end of the meal.) A perfect amount of oimeshi to go with a bit of sauce shows you another face of Taiwan mazesoba’s deliciousness.
You definitely see a lost of shimegohan type dishes nowadays, but actually Menya Kokoro was a pioneer, offering it before everyone since its establishment. By the way, oimeshi is free, so be sure to give it a try!

A word from the staff!

“The good thing about Taiwan mazesoba is that customers can create a flavor just the way they like. Because we’re confident in the core flavors, we want customers to enjoy trying all sorts of arrangements. Incidentally, our sister shop Ooyama Tanmen offers an exclusive mazesoba menu. We recommend trying that out too!”
(Mr. Takahisa, staff member)

Shop Information

You can enjoy the finest miso from all over Japan


Hokkaido miso – Noodles with chashu marinated in miso and seared
Noodles: medium-thickness noodles, curly
Sauce: Hokkaido miso
Broth: pork bone, kombu, various vegetables
Toppings: 3 misozuke chashu slices/meat miso/fried potato

Tadokoro Shoten, which focuses on miso from all over Japan, opened a shop in Ikegami, Ota City in the winter of 2018. While also maintaining their exacting preferences regarding ramen, the fact that they have a voluminous menu perfect for families is also a strong point.

Even within that menu, the Hokkaido miso – Noodles with chashu marinated in miso and seared dish is popular. And even among the three regular menu miso options—Hokkaido miso, Shinshu miso, and Kyushu miso—Hokkado miso is the most popular. With this miso as a base, the dish adds a fine topping of chashu marinated in their renowned miso and seared.

The combination between the robust koikuchi Hokkaido miso and broth from the kombu/meat-based dashi yields a characteristic full richness and umami. And the chashu is marinated in this legendary miso for two full days, concentrating the pork’s umami. And since they sear it after that, it’s truly irresistible! The fries, characteristic of Hokkaido, make a scintillating topping indeed.
The appetite-stimulating fragrant aroma and rich broth from the miso and seared chashu, together with the smooth and supremely filling medium-thickness curly noodles, create a surefire flavor that anyone will enjoy.


The sizable a la carte menu is another great thing about Tadokoro Shoten. The gyoza—ultimate companions to ramen—are irresistible, cooked perfectly with their paste dripping with meat juice. And the original miso sauce is another great item! Of course, soy sauce, vinegar, and chili oil are available at the table, so you can choose however you wish.
The vegetable stir fry full of Ise miso dish is flavored with carefully-selected Ise miso, making it the perfect companion to a glass of beer. With the aforementioned chashu cut into rectangular slices and used as a topping, you won’t be able to stop your chopsticks from moving

A word from the shopkeeper!

“Since we always add the miso sauce and the broth after you order the miso ramen, we think you’ll be able to taste the striking flavor. There are usually three types of miso, but for a limited time we are also offering ramen containing local miso from various places in Japan.
And since our shop is enjoyed by all sorts of people, we’ve prepared a sizable menu making use of miso. We’d love for you to bring your family here!”
(Mr. Tokita, Ikegami Shopkeeper)

Shop Information