A Classic Hit, Remixed! Taste the Legendary 'Sweet, Spicy, Sour' with a Junk Kick!
This isn't just a bowl of tsukemen; it's a bold challenge to the legacy of the legendary dipping noodle pioneer, Marucho. To attempt this requires serious guts—like a young singer covering a classic hit and making it their own.
And since this spot has quickly become a local staple, it clearly proves that this modernized classic captures the hearts of both old-school ramen fans and modern-day flavor seekers.
Fumido completely honors the tradition of the "sweet, spicy, and sour" balance passed down through the ages. But they elevate it with a distinct junkier edge by boosting the black pepper and adding rich lard, making it feel just like life itself—complex and addictive.
This Is Our Must-Try Order!
・Marucho Style Chashu Tsukemen (Large)- ¥1200
・Menu Items in Japanese: 丸長風チャーシューつけそば 大
The Architecture of Contrast: The Lard vs. Acid War
The genius of this dip lies in its structural design: it intentionally forces two opposing elements to crash together and create depth.
They use a generous amount of pure lard which acts as a heavy, satisfying blanket, giving the sauce a rich, syrupy mouthfeel. This makes the initial impact of the classic Marucho flavor thicker and instantly more addictive.
But the vinegar-driven acidity is the essential cutting edge! It slices right through the intense richness, ensuring that the dip never feels heavy or sluggish—it stays robust and lively until the last drop.
The Noodle Mission: Built for the Dip
This noodle is the ultimate weapon for dipping.
It’s blended with two kinds of flour to give it a dual texture: a super slippery exterior and a dense, elastic core.
Serving it chilled is key, as the cold temperature amplifies its bounce (structural integrity), allowing it to resist the heat and oil of the tare without ever turning soft. It won’t fail you.
The Toppings: Texture and Aromatic Contrast
The toppings are designed to be textural rebels against the smooth noodle and thick dip.
The braised pork (chashu) is cut into thin, short strips for a reason: it ensures the meat is a seamless component of the dip, not a heavy sidebar.
Meanwhile, the crisp menma (bamboo shoots) and sharp scallions deliver the essential crunch. They cut through the dense oiliness of the lard and instantly reset the palate, preparing you for the next savory, spicy, and acidic tug.
Shop Information & Access
Address
2-12-1 Honcho, Kokubunji-shi, Tokyo
Stations
4 minutes walk from the north exit of Kokubunji Station on the JR Chuo Line, Seibu Railway Kokubunji Line and Tamagawa Line
220 meters from Kokubunji.
Phone
Unlisted
Hours
- Mon, Tue, Wed, Thu, Fri, Sat
- 11:30 - 15:00L.O. 14:50
- 18:00 - 21:00L.O. 20:50
- Sun
- Closed
Hours and closed days may change, so please check with the restaurant before visiting.
Payment Methods
Cash Only at the ticket machine.
(The shop does not accept credit cards or electronic payments.)
Reservations
Unavailable
Parking & Bicycle Parking
Unavailable
Coin parking available nearby
Official Website / SNS
Tabelog: FUMIDO - Kokubunji/Ramen | Tabelog
X: https://twitter.com/bunji_fumido
Facebook: (19) Facebook
Review conclusion
So, what's the final verdict on Fumido's Tsukemen?
It is a masterwork of smart complexity. It represents that rare sweet spot where classic heritage meets modern aggression.
Every element, from the highly functional lard/acid dip to the chilled noodle integrity, is fine-tuned for an addictive cycle of consumption.
The result is a dish that is both deeply nostalgic and aggressively forward-looking.
It is, quite simply, the new definitive benchmark for Marucho-inspired dipping noodles in Tokyo.
Thanks for reading! I hope you enjoyed the review!