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T’s Tantan / Inspired vegan ramen to make you smile



Beautiful, delicious, healthy ramen — there’s no better way to treat yourself than with a bowl of noodles when traveling via JR Tokyo Station.To get more news about tantan topup, you can visit topuplive.com official website.

T’s Tantan specializes in vegan ramen and the branch inside the ticket gates in the ecute Keiyo Street area used to have foreign visitors queuing up to try the noodles. That was before the coronavirus pandemic, but on my first visit recently, I could tell it wasn’t just the novelty of vegan ramen that drew the crowds.

Tantan ramen is usually spicy with some minced meat in a thick soup, so I didn’t have much hope that the ramen at T’s Tantan would be good, as no animal products are used, only vegetables and soybeans. But once I tried it, I was deeply impressed by the flavor.

One bowl is worth a thousand words, so I visited the shop again, hoping to hear the story behind the ramen.“The most important thing is to be healthy, and I want to convey this message through food,” Masako Shimokawa said with a charming smile.

Shimokawa, 65, is the owner of T’s Restaurant, a vegan establishment that opened in 2009 in Jiyugaoka, Tokyo, where the vegan tantan ramen was born. T’s Tantan opened in 2011 as a ramen shop serving mainly vegan tantan ramen, and is run by JR East Cross Station Co., a new retail and development entity wholly owned by East Japan Railway Company. In other words, T’s Tantan is the fruit of 11 years of cooperation between Shimokawa and the JR East Group.

In vast Tokyo Station, the shop is easy to find, located about a minute from the Yaesu South Gate. The interior of T’s Tantan is spacious, bright, and sophisticated. On one wall are illustrated signs to denote that meat, fish, egg, and dairy products are not used.
I ordered the golden sesame tantan noodles (¥1,100), the signature dish. Two kitchen staff worked briskly in the not-so-large kitchen, preparing the dish in no time. The shop has done a lot of research on how to serve ramen quickly, such as boiling the noodles for only 20 seconds, to minimize the waiting time for the many people who use the station.

The golden sesame tantan noodles that came to my table had more toppings than ordinary ramen, which made me happy just by looking at them. There were pea sprouts, hemp seeds — which are said to be a superfood — chili threads, fine strips of the white end of scallion, and bean sprouts. Soybean meat miso is hidden underneath. In addition, there is watermelon radish, peanut paste, komatsuna greens, and plenty of golden sesame seeds.

Normally, wheat flour noodles are served, but for an extra ¥100, you can change them to “uruhada” konnyaku noodles, which are low in carbohydrates and contain skin-friendly konnyaku ceramide. I had them on my very first visit and, as they have surprisingly few calories, you can shave almost 330 calories off each bowl of ramen.