Suzuran (つけめん中華そば 鈴蘭) in Shinjuku near Shinjuku Sanchome Station opened in May of this year. Not to be confused with the Suzuran in Shibuya.
Not much impact and tastes similar to Isoji or Saru Suberi.
Tokusei Tsukemen (特製つけめん).
The noodles are from Kanejin and the chashu is slow cooked sous-vide style. Both of these accent the tsukemen nicely.
The first few slurps were delicious and different from the rest, but after awhile it just tasted like every other tonkotsu-gyokai tsukemen.
Is this a trend that will never end?