Gomatomen

At Gomatomen, tantan mazemen is a bowl with a second act after the noodles are gone. One diner described mixing the flat noodles thoroughly with rich sesame sauce, tantan minced meat, pickled mustard greens and mizuna, then adding mini rice to enjoy the sauce and remaining toppings.

The menu describes the dish as a mix of generous tantan mince and rich sesame paste, seasoned with black vinegar and Sichuan pepper. Choose no spice, medium or extra hot. Another diner said the toppings clung well to the flat noodles and that the Sichuan pepper’s numbing tingle became more noticeable as the meal went on. Mini rice makes a natural finishing touch, catching the sauce and any toppings left in the bowl.

For a soup-based option, try the Sesame-Scented Tantan Ramen. The menu pairs a soup with thin noodles dressed in aromatic chilli oil, and offers the same three spice levels. Someone who had it at lunch praised its pronounced sesame flavour and smooth noodles. Start with no spice if you prefer a gentler bowl, or choose medium or extra hot for more of a kick. Sesame chilli powder for added heat is listed among the table condiments.

For a more substantial bowl, there is Mala Stamina Noodles. Chicken thigh, garlic chives and garlic come with medium-thick, flat noodles in a thick black soy sauce soup, topped with an egg yolk. The menu suggests breaking the yolk partway through to mellow the flavour, and recommends having the dish with rice.

Gyoza are another option alongside the noodles, including the juicy, savoury-sauce gyoza and a gyoza set. Drinks include bottled beer and a lemon sour that is not sweet. That makes it easy to build a meal around a sesame-rich bowl, or add gyoza and take your time.