Kuri Yama (くり山) is a titan in the world of tsukemen, founded by a chef who trained at two of the most influential shops in Japan: East-Ikebukuro Taishoken and Rokurinsha. This pedigree is evident in every bowl, which features a rich, complex dipping broth made from pork, chicken, and fish stock, paired with exceptionally thick, house-made noodles.
Guests consistently praise the quality of the noodles, often described as having a satisfyingly firm, chewy texture. The broth earns equal acclaim for its depth and balance, managing to be intense without being overwhelming. The generous portions of chashu pork and perfectly cooked soft-boiled eggs (ajitama) are also frequently highlighted. The shop offers a lighter broth during the day and a richer version at night, both of which are popular. Condiments like yuzu powder and a self-serve pot of 'soup-wari' (a lighter dashi broth to dilute the dipping sauce at the end) allow you to customize the experience.
The shop's popularity means you should expect queues, especially during peak lunch hours. A small minority of reviewers have noted occasional inconsistency, such as overcooked noodles or a lukewarm broth, but these reports are rare. The interior is compact, with seating only at a counter.
Despite its fame, Kuri Yama offers excellent value. Reviewers in 2024–2026 reported paying around ¥950 for a standard bowl of tsukemen (200g) and up to ¥1,500 for a special version with extra toppings (300g). Most meals are well under ¥1,200, a great price for this level of quality.
- Getting There: Kuri Yama is a 6-minute walk from Hakuraku Station on the Tokyu Toyoko Line.
- Booking: Reservations are not accepted; it is walk-in only. Expect to queue for 15–30 minutes or more during peak lunch hours.
- Payment: Cash only. You must purchase a meal ticket from the machine outside the entrance before joining the queue.
- Seating: There are 11 counter seats only.
- Practical Tips: Paper aprons are available. Smoking is not permitted inside, but an ashtray is provided outdoors.
