Tsukemen (normal size), with additional egg.
Rokurinsha is the most popular restaurant at the underground Tokyo Ramen Street (in the basement of Tokyo Station). There is a line at every hour of the day (even when the other shops in the Street are half empty): I had to wait ~20min in the middle of the afternoon. In the end, I was somewhat disappointed: It was good but the soup was pretty standard for tonkotsu gyokai and it got cold after just a few dips. For me at least, TETSU and Fuunji are still the standards for fish-based tsukemen.