In addition to “The Dandanmen,” there are five types of dandanmen: soupless dandanmen, stamina dandanmen, tsuketandanmen, and mustard tandanmen. Freshly ground sesame, homemade chili oil, and high-quality Sichuan pepper bring out the flavor of the soup, and the pentagon of taste is said to have a perfect balance of umami, sweetness, saltiness, sourness, and bitterness. The soupless dandan noodles are made with two kinds of aged bean sauce and a variety of spices combined with the meat miso for a rich taste, and the spiciness that comes afterward is addictive.

The noodles served in the store are from a long-established noodle factory in Kyoto [Menya Dakuku]. The creamy coconut and fish sauce match the unique tastes of the tsuketantanmen noodles with a new sensation, and the numbingly spicy mustard tantanmen noodles made with three kinds of Sichuan pepper.

In addition to the standard 5 types of tantanmen, seasonal limited menus such as lemon tantanmen and chilled tantanmen in summer, and sake lees tantanmen in winter are also available. Nine kinds of vegetables such as komatsuna (Japanese mustard spinach) and onions, hand-cut pork loin, minced pork, and special chicken soup are wrapped in a thin skin, and the juicy gyoza made with nine healthy vegetables and hand-cut meat is a popular side dish.