Vegepota Tsukemen Enji

At Vegepota Tsukemen Enji, part of the fun is choosing your noodles as well as your dipping broth. Diners who opted for germ noodles have praised their firm bite, which holds its own against the rich broth, and their distinctive character, which keeps them coming back. Reports also mention chewy noodles and flat, wavy noodles. Each choice brings a different texture and changes how the noodles pick up the broth. If you’re unsure where to start, try the classic Vegepota tsukemen with germ noodles.

Some diners describe the dipping broth as rich and thick, while others say the gentle flavour of the vegetables makes it surprisingly easy to eat. With substantial thick noodles, it can make for a filling meal; depending on your noodle choice and how you eat it, you may also find a lighter side to the richness.

For a change from Vegepota, the menu also offers shrimp tsukemen and dried-sardine tsukemen. One diner who tried the shrimp version noted that the shrimp flavour was well judged rather than overpowering, that the flat, wavy noodles picked up plenty of broth, and that the chashu pork in the broth was tender and soft. Switching noodles is another way to find a combination that feels different from your usual bowl.

Diners report choosing the heat level for the spicy tsukemen from 1 to 3. It’s an option that can suit your mood, whether you prefer a gentler spice or more of a kick. Once you’ve finished the noodles, you can add the soup-wari broth, also listed on the menu, to the dipping broth and enjoy the last of it.

The restaurant is open for both lunch and dinner and is suitable for dining solo. Payment is cash only, so it’s a good idea to bring some with you.