Renge no Gotoku

Renge no Gotoku (蓮華の五徳) is a specialty shop for Paikuu Tantanmen (排骨担々麺 - fried pork rib dandan noodles), located on the 1st floor of Suzuki Building at 16-7 Sakuragaoka-cho, a 5-minute walk from Shibuya Station and 2 minutes from the Shin-Minamiguchi exit. It carries on the legacy of "Asuka" (亜寿加), a famous Shibuya restaurant that closed in October 2018 due to redevelopment, allowing customers to once again savor the Tantanmen (担々麺 - dandan noodles) crafted by its former manager. The shop's name is a Buddhist motif, combining "Gotoku" (五徳 - five virtues/precepts for reaching Sukhavati/Pure Land) with "Renge" (蓮華 - lotus flower, also the name for a ramen spoon), and lotus flowers are depicted inside the restaurant. The signature dish is the Paikuu Tantanmen (1,150 yen), featuring a unique, acidic soup with a soy sauce base, rich sesame, and homemade chili oil. Unlike typical Tantanmen, its acidity takes precedence, giving it a distinctive flavor described as "Sanra Tantanmen" (酸辣担々麺 - sour and spicy dandan noodles). The spiciness is not overly intense, and the Szechuan peppercorn (花椒 - sansho) numbing sensation is mild. As you eat, the acidity and spiciness initially saturate the taste buds, followed by the emergence of sesame aroma and the soup's depth, creating a multi-layered flavor profile. The noodles are medium-thin and firm, pairing perfectly with the soup. The Paikuu (排骨 - fried pork rib) is thinly sliced and fried with a curry seasoning, offering a crispy skin and an interior that soaks up the soup. The thinner cut achieves a better balance for ramen. The Chilled Paikuu Tantanmen (冷やし排骨担々麺) is a popular menu item from early spring to summer, combining the spiciness of chili, the tartness of vinegar, and the mellow richness of white sesame in a well-balanced harmony. Customizing the flavor (味変 - ajibun - flavor customization) with homemade chili oil, vinegar, and karashi takana (辛子高菜 - spicy pickled mustard greens) available at the table is a common practice. Many regulars also enjoy the classic method of adding karashi takana and plenty of the sesame-rich soup over rice.