TSUKE—
MENつけ麺 — dip. slurp. repeat.
Most ramen arrives finished. Tsukemen arrives as a decision: thick cold noodles on one side, a small bowl of concentrated hot pork broth on the other. You are the final step of the recipe. This page is the manual — the broth, the noodle, the dip, the bowl — from Taishoken Ramen, 515 Abbott St, Vancouver.
Pork,
reduced.
Everything here starts in the stockpot. Pork bones simmered low and long until the broth turns opaque, creamy, and slick with rendered fat — the kind of body that coats the back of a spoon. For tsukemen we take that broth further: reduced and seasoned into a concentrated dip, intense enough that a few coated strands carry the whole bowl's flavour. The miso versions layer fermented depth on top; the kara versions bring chilli heat that arrives a beat after the savoury. Nothing powdered, nothing rushed. The pot decides when it's ready, and the pot is never in a hurry.
Thick.
Cold. Chewy.
Tsukemen noodles are not ramen noodles. They're thicker, chewier, with a spring that fights back — built to survive the dip without going soft. We serve them cold, or at room temperature, because the contrast is the point: cool chew against hot, concentrated broth. Watch them glisten. That's wheat, water, salt, and restraint. Take a few strands at a time — never the whole bundle — and give them a proper dunk. Half-hearted dipping is the only real mistake you can make here.
Dunk.
Slurp.
The technique, in full: chopsticks, a few strands, dunk, lift, slurp loudly. The noise is correct — it cools the noodles and aerates the broth. The dip clings to every strand, so each bite lands with the full concentration of the pot. Chashu, ajitama, nori and bamboo shoots ride along as the supporting cast. When the noodles are gone, the ritual isn't over: ask for soup-wari, hot clear broth to thin the remaining dip into a soup you drink to the last drop. Regulars consider skipping it a personal failing.
Or just
order ramen.
Not in a dipping mood? The same broth philosophy fills a conventional bowl. Tonkotsu at $18.95 (sample) is the purist's pick — creamy pork broth, chashu, nori, spring onion. Miso tonkotsu at $19.50 adds fermented richness; kara miso adds fire. There's a veggie kara miso at $19.95 with real backbone, a tomato cheese ramen at $20.95 that regulars order quietly, plus yakisoba, gyoza, chicken mayo don and rotating combos. Twelve-plus dishes, one standard: the bowl has to earn its steam.
Xxxxx xxxx xxxxxxxx…— Customer Name
Xxxxx xxxx xxxxxxxx…— Customer Name
Hours & address
| Mon – Thu | 11:30 – 15:30 · 17:00 – 21:30 |
| Fri – Sun | 11:30 – 21:30 |
515 Abbott St, Vancouver, BC V6B 2L2
(778) 737-3805
taishoken-ramen.com
Dine in · takeaway at the counter · delivery across the city.
Serving Vancouver and surrounding areas
The counter is in Chinatown; the regulars come from everywhere the delivery bikes reach.
- Vancouver
- Burnaby
- Richmond
- New Westminster
- North Vancouver
- Coquitlam
- Surrey
- Delta
Write
to us.
Large party, catering question, or just want to talk broth? Leave a note — it opens your email app. Faster: (778) 737-3805.
Sample form — opens your email app with the details filled in.
Filed
questions.
What is tsukemen, exactly?
Tsukemen is dipping ramen. Thick cold noodles served beside concentrated hot broth — you dip, slurp, repeat. Ours is $20.50 (sample) and it's the dish we're known for.
Do I need a reservation?
No — walk-ins are welcome. Small room, counter seating. Groups of six or more: call (778) 737-3805 first.
What are your hours?
Mon–Thu 11:30am–3:30pm and 5–9:30pm; Fri–Sun 11:30am–9:30pm.
Takeaway and delivery?
Yes — takeaway at the counter and delivery through major apps across Vancouver and nearby suburbs.
Vegetarian options?
Yes — Kara Miso Veggie Ramen, $19.95 (sample), vegetable broth with the full chilli-miso treatment.
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Hungry
yet?
Call (778) 737-3805
515 ABBOTT ST · VANCOUVER BC · MON–THU 11:30–15:30 / 17:00–21:30 · FRI–SUN 11:30–21:30