A two-minute walk from Exit 5 of Yushima Station, Szechuan Tantanmen Aun has specialized in Sichuan-style tantanmen (dandan noodles) since 2007. The kitchen's signature is a house-made chili oil slowly infused with nine kinds of medicinal herbs and spices, paired with Sichuan pepper ground fresh every day. Best of all, you set the heat (chili oil) and the tingling numbness (Sichuan pepper) independently, each on a 0–6 scale — so everyone from spice novices to serious heat seekers can build their ideal bowl.
What kind of place is it?
The name "Aun" (a-un) refers to the first and last sounds in Sanskrit — the beginning and end of all things. The official site frames it as the shop's two guiding principles: an uncompromising pursuit of a one-of-a-kind flavor made with safe, trustworthy ingredients, and thoughtful hospitality toward every guest. Aun opened in 2007, when dedicated tantanmen shops were still a rarity in Tokyo (per the official blog of the Matsuzakaya Ueno department store), and today runs this Yushima flagship plus a branch in Asakusa.
The ingredient work is spelled out in detail on the official site: the chili oil is made in-house from nine kinds of medicinal herbs and spices; only the aromatic outer husks of the Sichuan peppercorns are used, ground daily so the fragrance never fades; the sweet bean paste (tianmianjiang) is hand-blended with Hatcho miso; and the rice is Koshihikari grown on terraced paddies in Kyoto's Ukyo ward, shipped direct from a contract farmer. The shop describes itself as a grown-up space with jazz playing, and seats 17 in total — 9 counter seats and 4 two-person tables, all non-smoking.
What to order
The signature bowl is the White Sesame Tantanmen (¥1,200). At the same price you'll find the Black Sesame Tantanmen and the soupless "tsuyu-nashi" versions of both — a brothless style where you toss the noodles in the sauce and toppings — plus a Tantan Tsukemen (dipping noodles, ¥1,250). Heat (chili oil) and numbness (Sichuan pepper) can each be set anywhere from 0 to 6 and mixed freely. Level 3 is the house standard, Level 2 is recommended for first-timers, and Level 6 is reserved for those who have already cleared Level 5, at a ¥100 surcharge.
Toppings include extra ground pork (¥200), a soft-poached onsen egg (¥120), cilantro (¥150) and a fried pork cutlet (¥400). Sides include a mapo tofu rice bowl (¥400), the house "Aun taco rice" (¥400) and a kids' half-size tantanmen (¥550). All prices are as of July 2026, per the official website.
- Heat (chili oil) 0–6 and numbness (Sichuan pepper) 0–6 can be combined freely (e.g., heat 3 × numbness 1)
- Level 2 = recommended for first-timers; Level 3 = house standard
- Level 6 is only for Level-5 veterans and costs ¥100 extra
- Large noodle portion ¥150; rice ¥100 / half rice ¥50
Tips for visiting
The shop runs split lunch and dinner hours and may close early once ingredients run out. It is closed on Tuesdays (open if the Tuesday is a national holiday, closing the following day instead). High chairs are available for children, so families are welcome, but with only 17 seats it is worth allowing extra time. There is no parking lot; use a nearby coin-operated lot.
Payment methods are not listed on the official site, so it is safest to carry cash. For temporary closures and the latest hours, check the official website and the official Instagram account before you go.