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Prepare your palate for an authentic taste of Tokyo as Tsujita Artisan Noodle opens its doors in San Jose. Specializing in the renowned Japanese dipping noodle, Tsukemen, this culinary gem brings a rich tradition of flavor and craft to the Bay Area. Experience the celebrated artistry of a menu meticulously crafted to showcase the perfect balance of chewy noodles and robust broth. Embark on a delicious journey to the heart of Japanese noodle culture with a visit to this new and highly anticipated dining destination.
Hours
| Friday | 11 AM–2 PM, 5–9:30 PM |
| Saturday | 11 AM–9 PM |
| Sunday | 11 AM–9 PM |
| Monday | 11 AM–2 PM, 5–9 PM |
| Tuesday | 11 AM–2 PM, 5–9 PM |
| Wednesday | 11 AM–2 PM, 5–9 PM |
| Thursday | 11 AM–2 PM, 5–9 PM |
Address and Contact Information
Address: 4330 Moorpark Ave, San Jose, CA 95129
Phone: (408) 564-0627
Website: https://www.tsujita.com/
Menu Photos
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Related Web Results
Tsujita Artisan Noodle San Jose: Home
Online Ordering Available · Appetizer and Rice Bowls · Signature Tsukemen – Dipping Cold Noodles · Ramen · Add On Toppings · Drinks · Location & Hours.
San Jose, CA | Tsujita Artisan Noodle
Located at 4330 Moorpark Ave, San Jose, CA 95129.
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Reviews
Benjamin Tan
Tsujita is a artisan tsukumen noodle shop that is popular in LA
This plaza is super hard to find parking so account for 5mins as they also won’t let you in unless your full party is there
Their regular tsukumen was solid! Comparatively the LA location’s soup was thicker and chewier noodles but overalll still good!
Their karaage was very good and unique and definitely is a must try
And lastly their salmon donburi bowl was solid in case anyone in ur party doesn’t want noodles
Overall would come again!
… moreThis plaza is super hard to find parking so account for 5mins as they also won’t let you in unless your full party is there
Their regular tsukumen was solid! Comparatively the LA location’s soup was thicker and chewier noodles but overalll still good!
Their karaage was very good and unique and definitely is a must try
And lastly their salmon donburi bowl was solid in case anyone in ur party doesn’t want noodles
Overall would come again!
Louis Tsai
I enjoyed the tsukemen much more than others.
The food here is delicious and flavorful.
The wait seemed to be about a 20-30 min wait when we went which was on the weekend.
They do not take reservations so it is first come first serve. If you have a large party they may ask you to split up as the restaurant space is not very big.
This part is only for my fellow Spicy food lovers ️ ️:
The only complaints I have are that the only way to have your food spicy is if you order their “Spicy Takana”. I wish they at the very least had Shichimi togarashi powder on each table.
Overall, this place was good. I would come back if I was craving tsukemen and if the wait wasn’t too bad. I also really enjoy my food spicy so I would think twice before coming here and add $4 just to be able to enjoy spicy food.
Items we ordered:
– Spicy Deluxe Tsukemen
– Salmon Ikura Bowl
– Karaage
… moreThe food here is delicious and flavorful.
The wait seemed to be about a 20-30 min wait when we went which was on the weekend.
They do not take reservations so it is first come first serve. If you have a large party they may ask you to split up as the restaurant space is not very big.
This part is only for my fellow Spicy food lovers ️ ️:
The only complaints I have are that the only way to have your food spicy is if you order their “Spicy Takana”. I wish they at the very least had Shichimi togarashi powder on each table.
Overall, this place was good. I would come back if I was craving tsukemen and if the wait wasn’t too bad. I also really enjoy my food spicy so I would think twice before coming here and add $4 just to be able to enjoy spicy food.
Items we ordered:
– Spicy Deluxe Tsukemen
– Salmon Ikura Bowl
– Karaage
Pavel Komar
Everything here was outstanding from start to finish. The ramen was rich, creamy, and deeply flavorful — the broth had real depth, the chashu was incredibly tender, and the egg was cooked perfectly. You can tell a lot of care goes into every bowl.
The green tea beer deserves special mention. It was surprisingly refreshing and very well balanced, with subtle herbal notes and a light bitterness from the green tea that blended beautifully with the hops. Smooth, clean, and not heavy at all. The green tea flavor was present but never overpowering, adding a unique and elegant finish.
What really impressed me was how well the beer paired with the ramen — it cut through the richness of the broth perfectly and made the whole experience even better. Great food, excellent craft beer, cozy atmosphere, and fast service.
Easily one of the best Japanese dining experiences in San Jose. Highly recommended, and I’ll definitely be coming back.
… moreThe green tea beer deserves special mention. It was surprisingly refreshing and very well balanced, with subtle herbal notes and a light bitterness from the green tea that blended beautifully with the hops. Smooth, clean, and not heavy at all. The green tea flavor was present but never overpowering, adding a unique and elegant finish.
What really impressed me was how well the beer paired with the ramen — it cut through the richness of the broth perfectly and made the whole experience even better. Great food, excellent craft beer, cozy atmosphere, and fast service.
Easily one of the best Japanese dining experiences in San Jose. Highly recommended, and I’ll definitely be coming back.
Hitoshi Watanabe (Kevin)
This ramen shop has several locations in Japan, and it was just as delicious as the ones there.
The atmosphere was comfortable, and the staff were very friendly. This time, I had the tsukemen (dipping noodles), but I’d like to try the tonkotsu ramen next time. They also had a variety of rice dishes like chashu don, which all looked really tasty!
… moreThe atmosphere was comfortable, and the staff were very friendly. This time, I had the tsukemen (dipping noodles), but I’d like to try the tonkotsu ramen next time. They also had a variety of rice dishes like chashu don, which all looked really tasty!
Dan Kim
To be honest we didn’t get their signature dipping ramen and got their spicy chashu ramen with a salmon bowl on the side and it was pretty dang good.
Ramen wasn’t in my top but still pretty good overall, the rice bowl however was great.
Place it self is quite small though.
Pricing wise just above average for ramen now a days so would give them a try.
… moreRamen wasn’t in my top but still pretty good overall, the rice bowl however was great.
Place it self is quite small though.
Pricing wise just above average for ramen now a days so would give them a try.
Skylie Le
We love their Ramen. The broth is so rich and flavorful — you can really taste the depth from hours of simmering. The noodles are perfectly chewy, and the chashu pork just melts in your mouth, so tender and tasty! The staff are friendly and respectful. I love how cozy and clean the restaurant feels — perfect for a comforting meal for lunch and dinner. We ordered the Spicy Tonkotsu and the Original Tonkotsu — both amazing, but that spicy one with their handmade chili sauce is a must-try for spice lovers! ✨
… moreaq xin
Seated immediately at the bar for an early weekend dinner! Enjoyed the signature dipping noodles (tsukemen). Recommended for smaller parties as the interior/tables aren’t super spacious. Hope to be back soon to try other items!
… moreRandy F.
Tokyo Ramen
I first had Tsujita over 10 years ago when they were a visiting vendor from Tokyo at the San Jose Ramen Yokocho fest
At the time, Bay Area ramen only had local chains like Santa Ramen dominating the scene and few had even tried true Japan ramen
Tsujita LA became an extremely popular branch of the Tokyo chain and I was able to try their Tsukemen in SoCal but it would take over 12 years before NorCal had their own branch, Tsujita San Jose
Times have changed dramatically though. We now have Japan chains aplenty including nearby Santouka in the adjacent Mitsuwa market as well as outposts of Afuri and Ippudo. Even Tsukemen is well represented by Japan chains Taishoken and Shugetsu
So why did people line up for 2 hours when Tsujita SJ opened? Who knows! One, it’s a small space (bar seating and only like 5 tables) and two, the lines are more reasonable now, especially on weekdays
I came 15 minutes before opening and was one of the first customers served
Sitting at the bar was nostalgic because it reminded me of meals at the prior occupant, Kahoo Ramen, a serviceable bowl distinguished by plentiful bean sprouts
Service is fast and efficient. I ordered the signature Deluxe Tsukemen that comes with pork slices and an egg. It’s a modest sized bowl, but filling. It’s also priced at $26. Yes, times have changed.
The broth is hot but not as hot as Taishoken (and I was the first served) so it cools considerably with dipping
The egg is cold and slightly overcooked. Noodles are bouncy. Broth has strong pork flavor and pork pieces. The pork slices are like thick cut bacon and deliciously tender
All in all, a solid bowl. Not worth a two hour wait but with a convenient Mitsuwa location, I’m sure I’ll come again
My personal Bay Area ramen preference:
Ramen Hajime / Taishoken / Ramen Champ / Ramen Nagi / Tsujita / HiroNori Craft Ramen / Afuri / Santouka / Ippudo / Mensho Tokyo / Kajiken / Shugetsu / Hinodeya Ramen / Orenchi / Marufuku / Santa Ramen+Dojo+Parlor
Deluxe Tsukemen $25.50 / $26.50 spicy ~ Tsukemen served with chashu slices and seasoned egg
Tsujita Artisan Noodles SJ (San Jose, CA)
… moreI first had Tsujita over 10 years ago when they were a visiting vendor from Tokyo at the San Jose Ramen Yokocho fest
At the time, Bay Area ramen only had local chains like Santa Ramen dominating the scene and few had even tried true Japan ramen
Tsujita LA became an extremely popular branch of the Tokyo chain and I was able to try their Tsukemen in SoCal but it would take over 12 years before NorCal had their own branch, Tsujita San Jose
Times have changed dramatically though. We now have Japan chains aplenty including nearby Santouka in the adjacent Mitsuwa market as well as outposts of Afuri and Ippudo. Even Tsukemen is well represented by Japan chains Taishoken and Shugetsu
So why did people line up for 2 hours when Tsujita SJ opened? Who knows! One, it’s a small space (bar seating and only like 5 tables) and two, the lines are more reasonable now, especially on weekdays
I came 15 minutes before opening and was one of the first customers served
Sitting at the bar was nostalgic because it reminded me of meals at the prior occupant, Kahoo Ramen, a serviceable bowl distinguished by plentiful bean sprouts
Service is fast and efficient. I ordered the signature Deluxe Tsukemen that comes with pork slices and an egg. It’s a modest sized bowl, but filling. It’s also priced at $26. Yes, times have changed.
The broth is hot but not as hot as Taishoken (and I was the first served) so it cools considerably with dipping
The egg is cold and slightly overcooked. Noodles are bouncy. Broth has strong pork flavor and pork pieces. The pork slices are like thick cut bacon and deliciously tender
All in all, a solid bowl. Not worth a two hour wait but with a convenient Mitsuwa location, I’m sure I’ll come again
My personal Bay Area ramen preference:
Ramen Hajime / Taishoken / Ramen Champ / Ramen Nagi / Tsujita / HiroNori Craft Ramen / Afuri / Santouka / Ippudo / Mensho Tokyo / Kajiken / Shugetsu / Hinodeya Ramen / Orenchi / Marufuku / Santa Ramen+Dojo+Parlor
Deluxe Tsukemen $25.50 / $26.50 spicy ~ Tsukemen served with chashu slices and seasoned egg
Tsujita Artisan Noodles SJ (San Jose, CA)
Terry Liao
Good tsukemen experience! The broth and the ramen tasted differently than the ones back in jp, I remembered tsujita in jp had thicker broth and the noodles had accented aroma of wheat flour. I guess it’s difficult to get those ingredients here. Overall still enjoyed every bit of the tsukemen experience, thank you.
… moreDanny K (DSKO)
Having been to Tsujita over ten years ago on Sawtelle in LA and the now closed Glendale location, I had a faint memory of their Tsukemen dipping noodles. When I lived in LA, Daikokuya’s Tonkotsu was my fav ramen in town and Tsukemen was quite foreign to my palate. I remember just pouring the broth on top of the noodles and not fully understanding the appeal.
Fast forward to 2025 in San Jose. I‘ve had Tsukemen at Taishoken in San Mateo and Milpitas and Osamu Tomita’s restaurant near Tokyo Station. Tomita was the subject of the documentary “Ramen Heads,” a Jiro Ono-like portrait following one of the top ramen chefs in Tokyo. Tomita apprenticed with Kazuo Yamagishi, the inventor of Tsukemen at Taishoken. Their styles are similar; a bowl of dense broth teeming with various powdered dried fish, reduced pork broth balanced with yuzu citrus accompanying a larger bowl of neatly folded thick and chewy buckwheat noodles.
A lot of buzz surrounding the opening of the first Tsujita location in NorCal. They wisely opened around the corner from Santouka inside of Mitsuwa and Fugetsu Market. I was able to score a table with my sister for lunch amazingly with no wait around 11:30am on a typical Monday.
The space is reminiscent of a Japanese ramen shop, with a narrow gap between the bar and tables, seating about 20-25 people. I ordered the Ajitama Tsukemen, which contains some chashu in the broth but not fanned out atop the noodles for the Deluxe and Chashu Tsukemen configurations. In about ten minutes, we received our ramen.
The ajitama (soy-marinated boiled eggs) was a bit less marinated than you’d get at Mensho or Taishoken. You can choose either cold or hot noodles. I went with cold which is the norm. Squeezing the wedge of lime onto the bright yellow noodles gave it a bit of zest, just before dipping it into the thick fatty broth. The noodles were more robust than I expected and remembered from the Tsujita experience on Sawtelle. The broth had more of a pork fat flavor rather than fish powder. It was loaded with bits of chashu and scallions. I enjoyed it, and finished the entire bowl quickly. I think I spent more time waiting for the check than I did eating. I had a couple of spoons of the broth by itself, and it was much too fatty and oily to have straight for me.
That wasn’t the case with the more delicate and complex broth at Taishoken. I also prefer their thicker buckwheat noodles. Taishoken’s substantially larger dining space in Milpitas makes it much more comfortable as well. At Tsujita, servers and customers kept walking past the back of my chair, which made it a bit unsettling to sit up against the narrow walkway. I would come back to try more menu items but probably wouldn’t wait more than 10-15 minutes for Tsujita.
… moreFast forward to 2025 in San Jose. I‘ve had Tsukemen at Taishoken in San Mateo and Milpitas and Osamu Tomita’s restaurant near Tokyo Station. Tomita was the subject of the documentary “Ramen Heads,” a Jiro Ono-like portrait following one of the top ramen chefs in Tokyo. Tomita apprenticed with Kazuo Yamagishi, the inventor of Tsukemen at Taishoken. Their styles are similar; a bowl of dense broth teeming with various powdered dried fish, reduced pork broth balanced with yuzu citrus accompanying a larger bowl of neatly folded thick and chewy buckwheat noodles.
A lot of buzz surrounding the opening of the first Tsujita location in NorCal. They wisely opened around the corner from Santouka inside of Mitsuwa and Fugetsu Market. I was able to score a table with my sister for lunch amazingly with no wait around 11:30am on a typical Monday.
The space is reminiscent of a Japanese ramen shop, with a narrow gap between the bar and tables, seating about 20-25 people. I ordered the Ajitama Tsukemen, which contains some chashu in the broth but not fanned out atop the noodles for the Deluxe and Chashu Tsukemen configurations. In about ten minutes, we received our ramen.
The ajitama (soy-marinated boiled eggs) was a bit less marinated than you’d get at Mensho or Taishoken. You can choose either cold or hot noodles. I went with cold which is the norm. Squeezing the wedge of lime onto the bright yellow noodles gave it a bit of zest, just before dipping it into the thick fatty broth. The noodles were more robust than I expected and remembered from the Tsujita experience on Sawtelle. The broth had more of a pork fat flavor rather than fish powder. It was loaded with bits of chashu and scallions. I enjoyed it, and finished the entire bowl quickly. I think I spent more time waiting for the check than I did eating. I had a couple of spoons of the broth by itself, and it was much too fatty and oily to have straight for me.
That wasn’t the case with the more delicate and complex broth at Taishoken. I also prefer their thicker buckwheat noodles. Taishoken’s substantially larger dining space in Milpitas makes it much more comfortable as well. At Tsujita, servers and customers kept walking past the back of my chair, which made it a bit unsettling to sit up against the narrow walkway. I would come back to try more menu items but probably wouldn’t wait more than 10-15 minutes for Tsujita.