The Fuuki Seimenjo noodle company in Kumamoto, with a history of over 50 years, has been crafting over 30 varieties of noodles, including ramen and udon.
While the company has continued its tradition of noodle-making since its establishment, it entered a new phase in its history when it opened a ramen shop in Kumamoto in 2021. Two years later, the “Fuuki Noodle Factory Roppongi” opened in Roppongi, Tokyo, and has quickly risen in popularity ever since.
Their popular “Tsukemen” ordered 250 times a day
Fuuki Noodle Factory Roppongi offers three types of ramen, but 80% of customers opt for their signature “Tsukemen.” In the original Japanese, the name roughly translates to “fresh nodogoshi noodles in a light bonito and kombu broth,” nodogoshi being the pleasant sensation of noodles going down the throat.
“鰹昆布水のどごし生麺,” Tsukemen 1,300 JPY (tax included)
The noodles, crafted from whole grain flour and the renowned waters of Aso City in Kumamoto Prefecture, are served soaked in a light, flavorful broth made with Hokkaido kombu and Kagoshima bonito.
First, savor the noodles alone to appreciate their wheaty flavor and nodogoshi. Then, try them with seaweed salt to bring out the noodles’ natural sweetness.
Eating Tsukemen with seaweed salt
After enjoying the noodles’ natural flavor, taste them with the dipping sauce, a soy sauce-based broth enriched with seafood flavors and a light, umami-rich profile.
Midway through, adding the juice of sudachi, a tart lime-like Japanese citrus fruit, enhances the flavor, offering a fresh and different taste.
After finishing the noodles, mix two to three ladles of the dipping sauce into the light kombu and bonito broth remaining in the noodle bowl and drink it. The transformed, refined taste of the broth is irresistibly delicious and a must-try for first-time visitors.
The Exceptional Umami of “Soy sauce ramen”
Fuuki Noodle Factory Roppongi’s “Soy sauce ramen” is distinguished by its seafood umami, offering a simple yet deep flavor. Its seafood soy sauce-based broth is aromatic and appetizing.
“中華そば,” Soy sauce ramen 1,200 JPY (tax included)
Choose between medium-thick and ultra-thin noodles—the ultra-thin for texture and firmness, and the medium-thick for a chewy sensation.
“中華そば（中太麺）,” Soy sauce ramen (medium-thick noodles)
The chāshū, homemade and stewed for 3-4 hours, is a melt-in-your-mouth pork shoulder delight.
“Tsuminaki Jiro” with free topping upgrades
“Tsuminaki Jiro,” a Jiro-style ramen, features heaps of vegetables, garlic, and pork back fat. You can freely upgrade the noodles, vegetables, garlic, back fat, and soy-based tare (sauce). Why not try it with extra toppings?
“罪なき二郎,” Tsuminaki Jiro 1,500 JPY (tax included)
The soup boasts a clear pork bone flavor in a non-emulsified pork bone base. It’s a perfect match for the thick and chewy noodles.
The freshly boiled cabbage adds a crisp texture, while the generous garlic gives a strong kick to the ramen. It’s best dissolved in the soup or mixed with the noodles.
The thickly sliced, pork shoulder chāshū offers an exceptional eating experience, melting away in your mouth.
At Fuuki Noodle Factory Roppongi, each ramen dish is a masterpiece. Experience the perfect harmony of noodles and soup, showcasing the noodle factory’s commitment to quality!
Information
| Store name | 富喜製麺研究所 六本木店 Fuuki Noodle Factory Roppongi |
|---|---|
| Address | 1F, 3-13-10 Roppongi, Minato-ku, Tokyo
|
| Access |
Roppongi Station 2-minute walk from Roppongi Station Exit 5
|
| Phone number | Unlisted |
| Reservations | Not accepted |
| Payment |
|
| Service charge/Table charge | None |
| Hours | Mon-Sat. 11:00-16:00, 18:00-6:00 AM Sun. 11:00-24:00 |
| Closed | No holidays |
| Seating | 20 seats 8 counter seats, 12 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://www.instagram.com/fuuki_noodle_factory/ |
| Ohter information |
|
※Menu contents, prices, store information, etc. are current as of January 2024.
