Tsukemen Zuppa

Unclaimed

This place is an amazing find. The owner is a chef. He’s the real deal. I helped open a restaurant with a chef years ago from Italy who specialized in homemade pasta, and their way of cooking is similar. The only difference is the man in Japan uses woks and the man from Genoa used sauté pans, but the outcome is the same—delicious food. We had a soy milk ramen and miso ramen and both were excellent. The soy milk ramen had a delicate sweetness that really complemented the dish. We added egg to both soups, and they were perfectly cooked with soft, jammy yolks. The noodles had a nice springy chew and were cooked perfectly al dente. You order at the machine in front to get your tickets, and if you need help the chef will pop his head out the window to give suggestions. He has large bottles of Heartland (Kirin) beer that go well with the noodles. When I asked the chef why he cooked vegan/vegetarian ramen, he said he was vegan himself and that not many places in Tokyo offer vegan ramen. Obviously, it’s a specialty. Obviously he gets asked this question 20 times per day. My suggestion is to go now before this place gets its Michelin star, because then the lines will become insane and the vultures will descend.

Vegan/Vegetarian ramen shop with a traditional decor. It's vegan if u do not request for an onsen egg to be added. This is easily my favorite ramen shop. Quite a bit of the toppings used are stir fried, the char can be seen. Their most popular dishes - the soy meat miso ramen and soy milk dan dan noodles were incredible and my favorites. Miso ramen has a stronger umami flavor while the soy milk dandan has a very unique broth that is creamy and - tastes great even when it's cold. Soy meat soy sauce ramen and soy meat salt dandan noddles are pretty good too, though the umami flavor is not as strong as the miso ramen Dry curry ramen was interesting as well, it has some heat and spice. Owner/chef used to work in an Italian restaurant, that's why the dry ramen (limited to 7 per day) have interesting flavors such as Neapolitan. Strongly recommend

Forget everything you thought you knew about vegan ramen. Forget watery broths and sad, lonely noodles. Because Tsukemen Zuppa, nestled in the vibrant heart of Shibuya, isn't just good vegan ramen – it's an absolute triumph, a culinary experience so profound it deserves a standing ovation (and maybe a second bowl). From the moment you step inside, the atmosphere hums with a quiet confidence. The minimalist yet warm décor, with its subtle nods to traditional Japanese aesthetics, creates a sanctuary amidst the city's electric energy. You're not just entering a restaurant; you're entering a space crafted with intention and care. But let's talk about the star of the show: their signature Soy Milk Ramen. Oh. My. Goodness. From the first fragrant steam that kissed my face, I knew I was in for something special. The soy milk broth – the very soul of this ramen – was a revelation. Creamy, rich, and surprisingly light, it possessed a subtle sweetness and a deep umami that was both comforting and utterly addictive. Hints of [mention specific flavors you might imagine complementing soy milk, e.g., sesame, white miso, a touch of ginger] danced on my palate, creating a harmonious and deeply satisfying experience. This wasn't just soy milk; it was transformed into liquid gold. And the noodles! Perfectly cooked with just the right amount of chewiness (the coveted "koshi"), they embraced the luscious soy milk broth like they were meant to be together. Each strand was a testament to the chef's dedication to texture and quality, soaking up the flavorful broth with every slurp.

Finally a great ramen spot in the city during our trip. We tried the miso ramen, the shoyu ramen and the rice bowl- everything was very good and vegetarian/vegan friendly. I loved the broths - they were super flavourful and light, and the noodles had such a nice bite to them. There was a short 5-10 mins of wait and the chef was very kind. Loved this authentic Japanese experience that does vegan food with such care and precision!

This meal was a testament to the magic of plant-based cooking done with heart. Everything on the menu was vegetarian, and the chef, a passionate vegan himself, asked us if we wanted the dishes fully vegetarian or vegan. His dedication to his craft was awe-inspiring—watching him dance gracefully in the kitchen, handling orders inside and chatting with folks waiting outside, was a true work of art. Ordering is through a vending machine, and I’ll admit, if you’re not used to the Japanese system, it can be a bit confusing since the options are entirely in Japanese. I’d recommend asking a friendly passerby or using a translation app. If you’re hoping to try the two limited specials—Tomato & Basil Mazesoba or Curry Taco Mazesoba—press the same button, and the chef will personally ask which one you’d prefer. (I think…) The Tomato & Basil Mazesoba was a dry stir-fry ramen packed with mushrooms, a deep, rich tomato sauce, and layers of flavor that linger in the best way. The Curry Taco Mazesoba was absolutely delicious—creamy, comforting, and full of bold curry flavors. It’s topped with corn chips (think Doritos) for an added crunch, which brought a fun, unexpected texture to the dish. I would go back in a heartbeat. This spot is a must-visit for anyone—especially your vegetarian and vegan friends—who appreciates food made with passion and care. The chef’s talent and heart shine in every single bite.