About TaishoKen

The restaurant’s former manager, Kazuo Yamagishi, is also known as the “god of ramen.” It is said that the first “tsukemen” (dipping noodles) was made by serving customers morisoba, a dish that Mr. Yamagishi ate while training at the restaurant.


The quantity of morisoba noodles is 320 grams, more than 1.5 times that of a regular restaurant.
The dipping sauce for morisoba has green onions floating in it, nori, menma, chashu pork, and boiled egg.

The tsukemen soup is simply half a boiled egg, nori, and scallions.

When you slurp the soup, the sweetness comes to the fore.
The soup is a little thinner than it looks, although the fishmeal secretary is rather present.
The noodles are thinner than expected (medium-thick noodles), but they are quite firm and smooth.

I am not sure about Taisho-Ken because there are so many stores, but I guess it is divided into directly managed stores and others.
There were fewer directly managed stores than I expected.



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