Indulge in the Delectable Aroma and Umami of the Perfect Tantanmen
Royal Masterpiece
RIHGA Royal Hotel Tokyo
Chinese Restaurant Royal Ryuho
Royal Ryuho’s Special Tantanmen
At the RIHGA Royal Hotel Tokyo’s “Chinese Restaurant Royal Ryuho,” one can indulge in exquisite Chinese cuisine while enjoying a relaxing atmosphere adorned with mahogany walls that exude an air of sophistication. The most popular dish on the menu, “Royal Ryuho’s Special Tantanmen,” especially, is regarded by numerous patrons as an experience truly deserving of a visit.
“Tantanmen,” having undergone a remarkable transformation in Japan, is a dish that can be found in a multitude of variations. The spiciness level of the soup, the thickness of the noodles, and whether they are served in soup or dry vary from one chef to another. Royal Ryuho’s choice of noodles is thin, complemented by a rich, thick, and mildly spicy soup crafted from a delightful blend of kneaded sesame seeds and walnuts. Its fragrant aroma entices your appetite.
Chef Yokota Wataru says with a smile, “Out of all the dishes we offer, this is my top pick. Even I think it’s delicious whenever I eat it myself. I recommend tasting the soup first. The soup is made from a harmonious blend of chicken, pork, and beef, enhanced by the addition of a mix of black and white vinegar to mellow the spiciness of Doubanjiang (chili bean paste.) If you like it spicy, we can accommodate your request. But if it’s too spicy, it tends to overshadow all other flavors.”
Chef Yokota takes the most pride in its aroma in creating this dish. The carefully selected sesame seeds are dry roasted, and the walnuts are fried in oil to maximize their aroma. In addition, the chili oil is crafted with great attention to detail. Four types of spices—star anise, laurel, cinnamon, and liquorice root—along with sesame seeds, are added for a delightful aroma, and grains of Japanese Sansho peppers and unripe green Sansho peppers are infused into the Sansho oil, giving it a refreshing flavor. The diverse fragrances are brought together in an excellent balance to create a sense of aromatic and tasteful harmony.
“The slightest adjustment in the cooking process can change the taste of a dish dramatically. For example, after adding sesame seeds and Sansho oil, I do not bring the soup to a boil to avoid any bitterness,” says Chef Yokota.
The toppings include Nikumiso (ground meat cooked with Miso), bok choy, coarsely crushed cashew nuts, and finely chopped pickles, offering a fun array of textures. The exquisite spiciness, coupled with intricately crafted layers and layers of aromas and flavors, will undoubtedly delight your palate. It is the “perfect” Tantanmen and a true embodiment of Chef Yokota’s remarkable dedication to his craft.
“Royal Ryuho’s Special Tantanmen” is available à la carte (￥2,300) or in the lunch course. (￥3,200) (Weekdays only)
RIHGA Royal Hotel Tokyo
Chinese Restaurant Royal Ryuho
Phone: +81 (0) 3-5285-1121 (representative)
1-104-19 Totsuka-machi, Shinjuku-ku, Tokyo
※All pictures shown are for illustration purposes only.
※All prices include tax.
※Menus are subject to change due to seasonality and product availability.
※Opening Hours may be subject to change without notice. Please check the Opening Hours before visiting.
