The dipping broth blends chicken oil, white onion, scallion, naruto, and mushrooms. It also includes hints of wolfberry seed (or perhaps goji berry), yuzu shichimi togarashi, and tops off with thick slices of chashu. A dominant mushroom flavor enriches the broth, and the chicken oil gives it a light oily texture. The yuzu pairs perfectly with the togarashi spice blend. The dish also features a super-soft egg and cold, long, flat noodles. These noodles, perfectly folded, showcase bits of wheat.

The shop changed its name from Tsurumen Davis to Tsurumen 1000 after serving noodles for 1,000 operating days. Keep in mind: the area around the shop often bustles with activity. Parking might pose a challenge, so allocate extra time for street parking. Also, double-check their operating hours before visiting. They don’t stay open all day, unlike some other ramen shops.

I can’t wait to return to Tsurumen 1000 and dive into their signature bowls. They offer classic dishes like shoyu ramen, shio ramen, spicy tan tan ramen, maze soba, spicy maze soba, and pork shoyu ramen on their regular menu. During a brief visit to Boston, I got the chance to savor their tsukemen summer special. For ramen enthusiasts visiting Boston, Tsurumen 1000 deserves a spot on your list. The chef’s dedication to his craft becomes evident when you see him assembling each bowl with precision.

If you are interested in checking out Tsurumen 1000, check out the following;

• Matsutake mushroom tsukemen

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