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  • Food Tours
  • Ramen School
    • Tokyo School!
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  • More
    • News and Events
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    • Best of the Best
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    • Ramen T-Shirts – Ramen Books
  • Ramen Map

Noodle Gourmet at Haneda Airport

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Noodle Gourmet

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The first thing you see when exiting the baggage claim at Haneda’s local wing is ramen. Not just any ramen, but hand cut tantanmen.

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This place looks sharp!

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Black walls. Stainless steel counters. Mood lighting. Big-screen TVs.

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And the ramen looks good. Tosakumen (刀削麵) are hand cut noodles of Chinese origin. Most often, a large block of dough, a sharp knife, and a pot of boiling water make for an excellent bowl. It certainly looked good on the monitor!

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Looks good. This stuff was abysmal. Regular ramen noodles should sit for a day or so to firm up. This makes a massive difference.

But fresh cut noodles are just that; fresh. So when a bowl of mildly spicy dough-mush was served, I wasn’t too surprised. I know I nitpick a bit, but when you can’t pick up a noodle with chopsticks because it disintegrates, that is a legit complaint.

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But flights within Japan don’t serve a meal, and I was hungry.

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