01 / ABOUT THE PLACE
About this place
For a full-on sesame flavour, start with the tantanmen or black tantanmen. Takeimen Slurp’s tantanmen is a rich bowl made generously with white sesame, while the black tantanmen offers a different profile with black sesame and mayu. One diner who tried the black tantanmen recalled its rich, creamy broth alongside chewy medium-thick noodles. Another visitor reported that the thicker noodles held the broth well and went nicely with a small bowl of rice. The choice is straightforward: black tantanmen for a deeper black sesame flavour, or the regular tantanmen for the richness of white sesame. Both are listed at 1,000 yen.
The soupless tantanmen is made without broth and gets its kick from sansho pepper. It’s a different way to enjoy tantanmen from a bowl with soup. One visitor liked the balance of the noodles, while another wrote that they enjoyed the black tantanmen with the sansho left out. The menu also lists extra-rich miso tantanmen, which combines tantanmen broth with miso sauce, and a summer-only chilled soy milk tantanmen, served with a cold soup of soy milk and sesame and medium-thick flat noodles. Butter is recommended as a topping for the extra-rich miso version, an appealing option for those looking to try something beyond the regular bowls.
For a small dish without noodles, there’s tantan tofu: tofu served in tantanmen broth. The menu recommends it for those not having noodles, at 500 yen. Other options include an assortment of chashu pork and chashu egg, topped with a fried egg, for adding another dish to your meal. Drinks include green tea shochu highball made with tea leaves from Kakegawa, sanpin tea highball made with tea leaves sourced from Okinawa, and unsweetened tea highball. In the evening, you can pair a small dish with a drink and tantanmen; the restaurant serves lunch and dinner.
The restaurant in Shibuya Ward is described as suitable for solo diners. Payment is cash only, so come prepared.
