"Every time I visit Austin, this is the one place I always make a stop at, specifically for their tsukemen. As other reviewers have noted, the dipping broth has changed. It's still good, but it didn't inspire the same level of excitement or joy as it used to with that first bite. I understand that the owners may have their reasons for making this change, but unless they revert to the original recipe, I might not return. The new broth has a smokier flavor, reminiscent of brisket soy, almost like a rich beef hot and sour soup. Unfortunately, it lacks the special dimension that I cherished for many years. I eat with my eyes: seeing the sliced char siu and bamboo shoots floating in the dark broth makes me feel like they are trying to cover something up. Perhaps there were complaints about the char siu being too dry, and this is their attempt to address that? The noodles appeared a bit sparse with just the nori, lime wedge, and ajitama on the side. I apologize for being so candid, but this is the disappointing reality of the once-beloved tsukemen. The noodles and ajitama were fantastic; my main issue lies with the broth, which is something you really can’t find anywhere else in Texas."
