Shiroinu

At Shiroinu, some diners have found that the beef tendon tsukemen invites you to sip the dipping broth as you eat, not just dunk the noodles. Their accounts describe a light, soy-based broth with notes of bonito and dried sardine, rather than a thick, heavy sauce. The noodles have been praised for their springy yet smooth texture. Another diner, trying a different tsukemen, remembered their satisfying chew and the aroma of wheat.

The tsukemen menu includes both beef tendon tsukemen and curry beef tendon tsukemen. One diner who ordered the curry version several times said they finished the meal by ordering rice and adding the leftover curry, turning it into something like beef tendon curry rice. It’s a dish that suggests an enjoyable second act after the noodles.

For lunch, a ramen-and-mini-curry set offers a way to try both. One diner said the smooth-eating ramen and chashu, or braised pork, paired with a curry that stayed interesting to the last bite, left them fuller than the portions first suggested. Another chose chicken mazesoba with mini curry, a combination that brings a little curry alongside a different style of noodle dish.

Diners who chose the soy-sauce ramen have described it as flavourful and comforting, and the menu also includes chicken-and-pork soy-sauce ramen and soy-sauce ramen with chashu. There’s a broad choice of curry rice, mazesoba and tsukemen, with coffee available after the meal. Whether you’re after a substantial lunch or would rather sample noodles and a little curry, you can put together a meal to suit your mood.