Nakiryu Tantanmen (Michelin Star)
Nakiryu Tantanmen (Michelin Star)
Born from a collaboration between Michelin-starred Nakiryu restaurant, 7-Eleven Japan, and Nissin — this isn't your average cup noodle. A rich chicken broth layered with sesame paste and chilli spices, it faithfully captures the flavours that earned Nakiryu its star. Creamy, nutty, with a slow-building heat that keeps you coming back.
- Boil the water
Bring 440ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 5 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Add the seasoning
Take the saucepan off the heat and add the soup sachet and any flavour pouches directly into the pot. Stir well until the seasoning is completely dissolved and the broth is smooth, rich, and evenly coloured throughout.
- Serve and enjoy
Transfer the noodles and broth into a serving bowl. Give it one last stir from the bottom to make sure the flavour is spread through evenly. Serve while it is hot and add your favourite toppings to finish things off.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
A rich chicken-based broth that delivers clean, savoury depth without the heaviness of pork. Chicken broths in Japanese ramen are often underrated but can be incredibly nuanced, with a lighter mouthfeel that lets the seasoning and aromatics shine through clearly.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Tantanmen is the Japanese take on Sichuan dan dan noodles. While the Chinese original is often dry with fiery, numbing chilli oil, the Japanese version leans into a creamy sesame broth for a smoother heat. Nakiryu's version honours both traditions beautifully.
One of the most requested noodles we carry. The Michelin star is the headline, but what keeps people coming back is how genuinely good the broth tastes. Instant ramen that makes you forget it is instant. If you try one premium cup noodle, start here.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Tofu
Fried tofu offers a hearty, nutty taste and a slightly crispy texture, bringing a wholesome, plant-based addition to the noodles.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.