Ten-hō

Ten-hō's signature shoyu ramen combines a hearty tonkotsu pork bone broth with rich back fat, serving steaming soup and wavy noodles in a generously proportioned bowl. Diners can tailor their bowl by requesting adjustments to noodle firmness, salt level, and the amount of back fat. Countertop condiments—including garlic, chili pepper, and vinegar—allow you to continually reshape the flavor profile as you eat. Thick, tender braised pork chashu, heaps of seasoned bamboo shoots, and bean sprouts fill the bowl to provide a thoroughly filling meal.

Beyond its standard soup noodles, the shop offers a strong selection of thick-noodle tsukemen and dandan noodles. Its classic dipping noodles hide house-made tianmianjiang meat miso at the bottom of the bowl; once the noodles are gone, diners often scoop up the savory ground pork with a spoon or spoon it over a bowl of rice. The lineup features distinctive variations, such as tsukemen paired with a sweet-and-spicy gochujang-based sauce, and white sesame dandan noodles balancing rich sesame paste with the tart accent of a traditional pickled plum.

During lunchtime, meals include a complimentary choice of extra noodles, steamed rice, or an ajitama seasoned egg, making it an appealing stop when you want a substantial midday meal. With counter and table seating and a cash-only payment policy, this unpretentious dining spot welcomes guests for an easy, satisfying meal day or night.