Tabelog ratingMenya Ren to Rin to Jin (麺や 蓮と凜と仁) is a tantanmen specialist where sesame is the star. Unlike many ramen shops, the focus here is squarely on the deep, nutty character of the broth. Guests consistently praise both main options: the black sesame (kuro-goma) tantanmen, described as intense and addictive, and the white sesame (shiro-goma) tantanmen, which is creamier and milder. The thin noodles are cooked perfectly to match, and bowls come with generous toppings like ground pork or thick-cut chashu.
A unique ritual that draws many visitors is the option to have your leftover soup transformed into a cheese risotto (tantan-risotto) at the end of the meal. The experience is enhanced by the warm, welcoming service from the owner and an intimate counter atmosphere. For those who like to customize, tabletop condiments include two types of sansho pepper and chili oil. Reviewers recently paid around ¥1,200 for the black sesame tantanmen and ¥1,100 for the white sesame version. The risotto finisher adds about ¥500. Given the quality, generous portions, and free self-serve rice, kimchi, and a raw egg, most find it to be excellent value.
A few reviewers have noted that the interior can feel cluttered and modestly clean, and the small space means seating is cramped. However, these are minority opinions, with most focusing on the outstanding flavour.
- Getting There: The shop is a 4-minute walk from Tenma Station or a 5-minute walk from Senmacho Station.
- Booking: Walk-in only; reservations are not accepted. Queues are common, especially at peak lunch and dinner times, and the shop may close early if the soup sells out.
- Payment: Cash only. Credit cards and electronic money are not accepted.
- Seating: There are 13 seats in total: 9 at the counter and one table for 4 people.
- Language: An English menu is available, and many international visitors report ordering without issue.
- Smoking: The entire restaurant is non-smoking.
- Parking: No dedicated parking is available, but there are paid coin parking lots nearby.
