tsukemen michi

I stood in line about 30 minutes after the store opened up due to my plane landing a little later than it was supposed to. Waited around 2 and a half hours to finally get in, but boy was I glad I did.
Since I managed to actually write timely reviews on different media this time around, the focus will be more food-​centric this time around, rather than my usual banter.
Tsukemen Michi’s «Special Tsukemen»
The tsukejiru is a complex concoction of both familiar and unfamiliar flavors with a subtly sour bite. You could classify it as a seafood-​infused tonkotsu, but there’s definitely a lot going on with it. The soup gets velvety and more well-​rounded as you dip/​add the noodles and the toppings to it, and by the time you’re finished with your noodles you’ll most likely be asking for the soup wari (adding hot water so you can drink your soup)
The noodles are thick, reminiscent more of Sanuki Udon noodles in appearance, but not as slimy and filling once you bite into it – almost like a hybrid of straight noodles and udon.
The toppings are all incredibly well-​prepared and selected; the chefs insist that you try the dish with just the soup and noodles first and then see how the whole eating experience changes with each little addition. The chashu, menma, scallions, poached egg, and chicken meatball all complement the soup perfectly — this is probably the best tsukemen that money can buy at this very moment.
Caveat: Michi turns into «Michi no Shio» on Mondays and Tuesdays, meaning that the menu gravitates heavily toward shio ramen on those two days. Avoid the early weekday if you have your heart set on the tsukemen.
つけ麺道の「特製つけ麺」
つけ汁は若干酢の風味に甘さが感じらっれるが 色々な旨みが順番に押し寄せてくる深い味。強いて分類をつけるとしたら若干甘めの豚骨魚介。トッピングを足すたんびにスープがまろやかになっていき、最後にはスープ割りまでサービスに。自家製フルーツ酢の方も免じて試してもらいたい。
麺は極太の縮れ麺で色は白く、ちょっと見た目讃岐うどんのようなイメージがする。しっかりと弾力のある麺なのでガクガクいける。
トッピングは低温調理のチャーシュー、玉子、ノリ、穂先メンマ、つくね、ネギ。どれもつけ汁と麺と相性抜群だった気がする。チャーシューの量を見て一瞬がっかりしたが、やっぱり質で勝負してる店なりの馬鹿上出来。正直「参った」としか考えられないクオリティー