BaFIT

The first mouthful brings the richness of sesame, followed by the heat of chilli oil and the tingle of Japanese pepper. Diners who have tried the signature tantanmen at BaFIT describe a creamy broth that clings to medium-thick noodles, with seasoned minced meat and bok choy adding contrast. Rather than letting the heat dominate, the bowl balances spice with the mellow flavour of sesame. You can adjust the spice level when ordering: some diners choose less heat to savour the sesame, while others opt for a stronger kick.

For a first taste of the classic bowl, the ajitama tantanmen—listed as the restaurant’s most popular option—is an appealing choice. Add extra seasoned minced meat with the double-meat tantanmen, or choose the chashu tantanmen for braised pork. One diner who tried the special tantanmen with a little spice said its rich broth worked well with the seasoned egg and rare chashu. It’s a good option when you want a bowl with plenty of toppings as well as a full-flavoured soup.

For a different way to enjoy the flavours, try the soupless tantanmen. Another option is Tanjiro, which diners have described as generously topped with vegetables and garlic. Those who ordered it mentioned the substantial portion of bean sprouts and back fat, making it a possibility for a particularly hearty meal.

To carry the meal through to the last spoonful, add dive-meshi, a small serving of rice intended to be stirred into the tantanmen broth for a risotto-like finish. It’s a combination that gives you a reason to leave some soup in the bowl. One diner also reported finishing by pouring the remaining broth over tama-meshi, another rice dish. The menu lists plain rice and a mini chashu rice bowl, too, so you can choose between mixing rice into the soup or adding a rice bowl on the side.