The Japanese sure love the Chinese-style spicy noodles known as tantanmen (or dandan mian in Mandarin Chinese). Previously, I wrote about two tantanmen joints in Tokyo, Rashohan in Kanda and Kisurin in Akasaka. Yesterday, I went to another well-regarded place called Yokarou (よかろう).
Best tantanmen in Tokyo. That’s a serious declaration, one that gets your attention especially when it comes from multiple people, including ramen blogger Ramen Adventures and local English magazine Metropolis. So my friend TC and I had to go and check out Rashohan (辣椒漢), also written as La-Show-Han.
Ramen is arguably Japan’s national dish, but it originates from Chinese la-mian (pulled noodles). In fact, another term for ramen in Japan is chuka soba — Chinese noodles. If you’ve been to China or even a local Chinatown, you may have come across a noodle shop where someone made la-mian by taking a big piece of dough and stretch it out with to the full length of his wingspan, separating it into many individual strands in the process, and doing it over and over until he achieves a pile of noodles. Interestingly, I’ve never seen or heard of any la-mian places in Tokyo. Maybe I’m not looking hard enough or perhaps I need to go to a fancy high-end Chinese restaurant. It’s also possible that the demand for la-mian is limited here, overshadowed by the locals’ affinity for their own iconic ramen.
However, what I have found are plenty of noodle joints that serve tantanmen (dandan mian in Chinese), a spicy Sichuanese noodle dish.