Authentic Japanese Tantanmen
Tantanmen Sugiyama — Crafting our signature bowl in Ome, Tokyo, since 2003.
“Lighting a Single Corner”
The name “Tantanmen Sugiyama” carries a quiet philosophy: when each of us fulfills our role wherever we stand, our small light can gradually brighten the world around us. For 22 years, we have served this neighborhood in Ome — staying loyal to one craft, one bowl, and one belief. Drawing out the depth of every ingredient. Stacking small choices, day after day. Doing the ordinary, extraordinarily well.
Depth and Delicacy, Not Heat Alone
For 22 years, we have refined our recipe in pursuit of an original taste — and our tantanmen continues to evolve every day.
- Not just sesame.
- Not just shrimp.
- Not just spice.
A bowl where every element melts into harmony — reshaping what tantanmen can be.
A Soup of Layered Aromas
Our signature broth is slowly simmered from sweet shrimp heads, pork bones, and chicken bones, drawing out a deep umami and richness. The nuttiness of sesame, the fragrance of shrimp, and a delicate touch of heat layer together — revealing a new expression with every sip. We do not compete on spiciness. We compete on aroma and depth. That is the soul of Tantanmen Sugiyama’s broth.
Noodles That Embrace the Soup
Through countless trials, we arrived at our custom-made medium-thick straight noodles. They offer a firm, satisfying bite while holding the broth in their every strand. Because the smallest difference in boiling time changes the character of the noodle, we judge each batch carefully and finish every bowl at the perfect moment.
The Elements That Color the Bowl
Fresh eggs from the local Kawanabe poultry farm here in Ome. Fragrant coriander from Thailand. Our slow-simmered seasoned minced pork. Each topping plays a quiet supporting role — and yet each holds enough presence to stand on its own. Local ingredients and global flavors, freely brought together in a single bowl.
Our Signature Chili Oil
Sichuan chili peppers. Chinese sansho pepper. Korean chili. Carefully selected ingredients from across Asia, blended through our own original process. Beneath the heat lies a complex, layered fragrance and a long, lingering finish. Add a touch as you eat, and watch the bowl transform with each spoonful.
About the Owner — Toshiyuki Sugiyama
After graduating from high school, our owner Toshiyuki Sugiyama entered the world of Chinese cuisine. He trained at “Rangasaki,” the renowned Chinese restaurant inside the Capitol Tokyu Hotel in Nagatacho, Tokyo, before joining the launch of “Lan Beni-bana,” a modern Chinese restaurant project. He spent years refining his craft — blending the techniques of authentic Chinese cooking with a distinctly Japanese sensibility. In November 2003, he opened “Tantanmen Sugiyama” in Ome. For 22 years, he has stood at the same counter — honoring every ingredient, serving each guest with care, and continuing to craft a bowl found nowhere else.
- 1990 — Joined “Rangasaki,” Chinese Restaurant at the Capitol Tokyu Hotel, Nagatacho
- 1996 — Joined the launch of modern Chinese restaurant “Lan Beni-bana”
- November 2003 — Opened “Tantanmen Sugiyama” in Ome, Tokyo
Visit Us
Tantanmen Sugiyama
4-5-24 Imadera, Ome City, Tokyo 198-0021, Japan
Tel: +81-428-31-9633
Hours
Weekdays: 11:30–14:00 / 17:45–20:20
Weekends & Holidays: 11:30–15:15 / 17:45–20:20
Closed: Tuesdays, 2nd & 4th Wednesdays
By Car
About 5 minutes from “Ome IC” on the Ken-O Expressway. From “Ome Inter Iriguchi Dai-ni” intersection, turn right and continue for about 1 km. At “Imai Baba-saki” intersection, turn left and continue for another 1 km. The restaurant is just before “Imadera 3-chome” intersection.
By Train
From Kabe Station (JR Ome Line), exit the North Gate. Take the Seibu Bus from Stand 3 toward Iruma-shi Eki, get off at the 6th stop “Imadera Enoki.” The restaurant is a 5-minute walk from the bus stop, or about 2 km from Kabe Station.
Parking
We have 13 parking spaces available across multiple lots near the restaurant. Please refer to the parking map to find your designated spot.