The dandanmen at Tenbinbou are created by a chef who once worked at the Michelin Bib Gourmand-rated restaurant Kurosawa Tokyosai. The noodles’ rich broth is made with a housemade chilli oil that’s been slow cooked with ten aromatic spices and veggies for over five hours.
The menu at Ningyocho Tenbinbou only offers two kinds of dandan noodles: a standard bowl (¥1,000) which comes with minced meat and bok choy, and the yamitsuki (meaning ‘addictive’) dandanmen (¥1,200) with deep-fried pork cutlet, char siu and cilantro.
The restaurant’s no-garlic gyoza (from ¥500) are an excellent side dish to complement the spicy noodles. Or you can make them the highlight of your meal for ¥1,000, which gets you five gigantic dumplings along with rice and soup.