Shu

Take a seat at Shu, and the first thing to arrive is a small plate of boiled bean sprouts and cabbage. You can dress the crunchy vegetables with table seasonings as an appetizer while you wait, or keep them to refresh your palate between bites of noodles and soup once the main bowl arrives. It is a thoughtful touch that sets an unhurried, welcoming tone before the meal even begins.

The shop's signature tsukesoba centers on a thick, viscous dipping broth packed with punchy animal stock and dried fish shavings like katsuobushi. The noodles, crafted on-site in a dedicated prep space, have a smooth surface and a satisfying, chewy bounce that catches and carries the robust broth with ease. Tucked inside the soup bowl are tender cubes of chashu pork, adding savory meatiness each time you dip.

Portions are exceptionally flexible, ranging from small (200 g) and regular (300 g) to large (450 g) and the generous kiwami (600 g). If you opt for the deluxe tokusei tsukesoba, loaded with chashu, seasoned egg, menma bamboo shoots, and nori, consider sizing your noodles to match the hearty toppings. Squeezing the accompanying lemon wedge over the noodles or into the soup brings a burst of refreshing acidity midway through, while a sprinkle of the fiery "kiken na ichimi" chili blend from the counter adds a sharp kick that keeps the rich broth engaging to the very last drop.

Seating is centered around the counter, and orders are placed via a cash-only ticket machine. Alongside tsukesoba, the menu features classic chuka soba and niboshi soba broths, with bottled beer and takeout chashu also on hand to suit whatever appetite brings you through the door.