Gouriki

One diner who chose the chilled tantanmen for lunch recalled that the soy milk mellowed the heat nicely, while the vinegar served alongside offered a way to adjust the flavour as they ate. After finishing the noodles, they added the soup to rice served with pickles and other accompaniments. Gouriki’s tantanmen offers changing flavours from the first mouthful to the last.

The classic “The Tantanmen” combines freshly ground sesame, house-made chilli oil and Japanese pepper, served with fine noodles that slip down easily. It’s a natural choice for anyone starting with a standard bowl of tantanmen. For a more pronounced hit of heat and numbing spice, try the “Kara-Shibi Tantanmen”. The menu describes it as a dish of straight noodles with several kinds of Japanese pepper, house-made chilli oil, garlic and a dark sesame oil flavoured with Japanese pepper.

There’s also a soupless option. “Soupless Tantanmen” comes with medium-thick, curly noodles and several seasonings for changing the flavour. A rice set turns the remaining toppings into something like stone-pot bibimbap. One diner who ordered the dish with the finishing rice set said that mixing the leftover toppings with raw egg and rice made for a dish quite different from the noodles. It’s a good option for anyone keen to make the final course part of the meal.

For vegetables and a more substantial bowl, consider “Stamina Tantanmen”. The menu pairs a carefully selected egg with plenty of vegetables, fried garlic and medium-thick, curly noodles, and also offers a rice set in the style of stone-pot gukbap. A diner who tried the stamina set recalled the generous amount of bean sprouts and the rice finished with the remaining soup. Whether to stop at the noodles or make a proper meal of the final rice course can shape your choice.

Gouriki offers both dine-in and takeaway. Payment is cash only, and reservations are not accepted, so bear that in mind whether you plan to eat in or take your order away.