Video
Read full review
2021-01-16
611 views
As a fan of Japanese noodle bars, I’ve visited Shugetsu - the #michelin #bibgourmand Tsukemen store a couple times. Their signature Shugetsu Tsukemen 周月沾麵, using soy sauce that’s fermented for 18 months in ceutury-old barrels as base, along with mackerel, sardines and kombu, the dipping sauce here is super flavourful, acidic and you can literally taste its age! Love also the noodles here, served chilled in a perfect thickness and “al dente” texture. With diced pork and a soft boiled egg, makes a
Their signature Shugetsu Tsukemen 周月沾麵, using soy sauce that’s fermented for 18 months in ceutury-old barrels as base, along with mackerel, sardines and kombu, the dipping sauce here is super flavourful, acidic and you can literally taste its age!
Love also the noodles here, served chilled in a perfect thickness and “al dente” texture. With diced pork and a soft boiled egg, makes a bowl of classic but unique tsukemen.
Though it tastes different from traditional ramen that’s made of tonkotsu or chicken broth. But I believe it’s their uniqueness that won herds of returning patrons!
📍Shugetsu
30 Cannon St, Causeway Bay
Post
