らーめん壱Ramen Ichi

Tsukemen is most commonly thought to have been created by Kazuo Yamagishi of Japan’s Daishoken. In 1951, 17-year-old Yamagishi learned cooking at a noodle shop. Employees often put soup and soy sauce into bowls and dipped the remaining noodles in the soup. Yamagishi later opened his own noodle shop "Daishengken". Customers found this way of dining interesting, so Yamagishi began to provide tastings, which received good reviews. After many attempts at seasoning, he finally took the taste of Chinese cold noodles into account, added vinegar and sugar for seasoning, and increased the amount of noodles by 30%. In 1955, Japan's first commercialized tsukemen were launched... Now you can also eat this flavor in Kaohsiung, Taiwan~

✅Barbecued Pork Bone Soy Sauce Ramen: Contains onions, dried bamboo shoots, green onions, seaweed and barbecued pork. Both the noodle body and the soup can be adjusted. The barbecued pork itself is a bit thick and does not taste dry but soft and tender. The dough is chewy.

✅Barbecued Pork Tsukemen: Separate the sauce and noodles. The sauce will have a richer flavor than the soup, so the noodles can stick to it better. You can add more slices of lemon to this to make the taste more refreshing.
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*Honestly, it’s not that bad after eating this place, but it’s okay to have any special memories. Both have the flavor of tonkotsu soy sauce that everyone can imagine.