01 / ABOUT THE PLACE
About this place
Lifting a spoonful of broth at Suiko brings a clean wave of dashi stock and soy sauce, lifted by fine julienned ginger and the maritime fragrance of aonori seaweed. In Katsushika Ward's Nishi-Mizumoto neighbourhood, the shōyu chāshūmen avoids gimmicks, focusing instead on the interplay between soup, noodles, and toppings. Smooth noodles carry the broth, while tender slices of rolled pork belly char siu melt into the bowl, encouraging visitors to finish every drop.
Beyond the staple soy broth, the kitchen prepares spicy miso ramen—where patrons dissolve seasoned miso paste into the bowl to adjust the intensity—and tsukemen tomato, served with springy, thicker noodles. The tomato dipping broth can be rounded off by adding rice to form a savoury risotto. Other options include wagyu sirloin-rendered fat over beef tendon and scallion salt ramen, as well as tantanmen, with noodles paired deliberately to match each style.
The casual dining room offers table service and suits solo visitors comfortably. When evening arrives, the menu broadens to include shumai dumplings, sautéed liver, and grilled offal skewers, pairing naturally with draft beer or a chilled lemon sour. Rice dishes such as diced char siu bowls and minced meat rice are on hand to accompany the ramen, and payments can be made with PayPay.
