For tsukemen in Ikebukuro, Mamiana (馳走麺 狸穴) is most famous. Their chewy and thick noodles are 100% Hokkaido wheat flour and made by Mikawaya Seimen.
Top Tsukemen in Ikebukuro
Mamiana’s tsukemen is not as rich and thick as this style can be. But it tastes sweet, sour and does pack a punch. Choose katsuobushi (bonito fish flakes) or niboshi (dried sardines) as the base.
The fish flavor is far more subtle with the former (katsuobushi), allowing the chicken and pork bones flavors to come out more.
In addition, they’ve added some upgrades recently – including slow-cooked, fancier pork chashu and chicken chashu.
In their ramen, or chuukasoba, you choose from rich niboshi or standard niboshi. In either, the niboshi fish flavor is subdued compared to the tsukemen.
It puts forth a much stronger chicken flavor. Moreover, it almost tastes like a lighter tori paitan.
Mamiana is always busy. But having a late lunch can ensure you don’t have to wait long.