Tsukemen Kuroつけ麺 黒
Rich pork & seafood broth × ultra-thick noodles
THE BYAKKO PHILOSOPHY — NO COMPROMISE ON NOODLES
Come to Gotembafor these noodles.
- Among Shizuoka’s thickest noodles.
- Five noodle types, chosen for each bowl.
- From Hokkaido to Nagasaki, searched out by the previous owner.
- Cooking time adjusted daily for season, temperature and humidity.
A noodle experience found only in Gotemba.These noodles exist because this is BYAKKO.
Find your bowl on the menu 01 / PURPOSE
Not just nearby.Worth coming for.
There are many good ramen shops. BYAKKO does not want to be chosen simply because it is nearby.
We want you to say, “Let’s go to Gotemba for those noodles.” Whether you live here or are travelling through, we want every bowl to make the journey worthwhile.
We search for the right noodles, match them to each soup, and adjust the cooking to the conditions of the day. That daily work is what makes BYAKKO worth the trip.
02 / FIVE NOODLES
One kitchen.Five noodle types.
Using one type would make preparation and stock management far easier. We choose to use five.
We consider the body of the soup, its oil, aroma and saltiness, and how well it coats the noodles. Every ramen soup and tsukemen dipping broth calls for a different match.
Noodles do more than carry soup. Their chew and wheat aroma are central to the bowl. Five types mean more work—and that is work we willingly take on.
The finished bowl comes before efficiency.
- Ultra-thick noodles
- Chewy thick noodles
- Medium wavy noodles
- Thin noodles
- Medium straight noodles
03 / THE SEARCH
Not chosenfrom a catalogue.
The previous owner travelled across Japan—from Hokkaido in the north to Nagasaki in the south—to find noodles that would suit BYAKKO’s soups.
“Carefully selected” barely tells the story. The search demanded time, distance and the determination to keep looking.
What we inherited was more than the noodles themselves. We inherited a refusal to cut corners when a better bowl is possible.
HokkaidoNagasaki
Five noodle types. The answer to that journey.
04 / THE SIGNATURE
Calling them “thick” is not enough.
Among Shizuoka’s thickest.Ultra-thick noodles.
Tsukemen Akaつけ麺 赤
Spicy miso broth × ultra-thick noodles
Made to be chewed.
Tsukemen Kuro and Tsukemen Aka are served with ultra-thick noodles that rank among the thickest in Shizuoka.
You notice the thickness the moment you lift them with your chopsticks. Their true character comes through when you chew: powerful spring and a pronounced wheat aroma.
These noodles stand up to the rich dipping broth. They are not made to disappear in a single slurp; they are made to be enjoyed in their own right.
Find your bowl on the menu05 / EVERY SINGLE DAY
Watch the noodles.Not just the clock.
- Season
- Temperature
- Humidity
- Today’s noodle condition
Cooking time is never treated as a fixed number. We adjust it for the season, temperature, humidity and the condition of the noodles that day.
Even the same noodle needs a different finish depending on the soup it will meet. A timer alone cannot tell us when the bowl is ready.
The goal is not simply to stop when the timer rings. The goal is the best possible texture at the moment the noodles meet the soup.
06 / NO SHORTCUTS
Thickness alonedoes not make it BYAKKO.
Search across Japan. Choose five types. Match each soup. Read the season, temperature and humidity. Check the noodles and adjust the cooking.
Remove any of that work and the bowl falls short of what we want it to be. Ultra-thick noodles are a result, not the whole philosophy.
Never cut the effort that completes a bowl.
07 / ONLY HERE. GOTEMBA.
A bowl worthcoming to Gotemba for.
Ultra-thick noodles you can experience only at BYAKKO.
Five noodle types, matched bowl by bowl because this is BYAKKO.
Cooking adjusted every day because this is BYAKKO.
Only here.
Looking for ramen or tsukemen in Gotemba? Come to BYAKKO for the noodles and make their unmistakable chew part of your trip. Parking is available for 35 cars.
Location & opening hours