After reading Melanie's post, I knew I had to try it. The only Tsukemen experience I had was in Okinawa, so that is what I am comparing with. The noodle itself was perfectly chewy, the garnishes were pretty good too. But the main draw for this kind of noodle is really the tare(sauce). I am sorry to say that the Ryowa one doesn't measure up. I tasted mostly soy sauce with fractions of sesame oil and meat stock, I did not detect essence of kombu or vegetables. And since this kind of noodle is always served during the hot summer days, the sauce itself should preferrably be cool, if not room temperature, but never hot, which is the case at Ryowa. Having said that I did not dislike my lunch, it is just not like the ones that I had and loved so much in the past.