Mensho Ramen in Tokyo

A whole new kind of ramen

By Sleiman Azizi    - 2 min read

An avante garde food factory? An experimental design studio? How about a ramen noodle shop? It is safe to say that Mensho Ramen in Gokokuji, Tokyo is unlike any ramen bar I have ever been to.

First of all, it is easy to glue your eyes to the sophisticated interior of the bar. The walls, complete with technical introductions to the ingredients, look down upon a gleaming open kitchen. An adjoining wheat milling studio is where the noodles are freshly created each and every day. The bar is a sophisticated picture of the modern restaurant.

Yet all of this modernity belies a very simple but time honoured tradition - local foods and local flavours. Highlghting this is Mensho's culinary concept of 'Farm to Bowl Ramen'. All of the ingredients here are sourced from local suppliers throughout Japan. Okinawan sea salt, Kyushu hot spring water, and so on. And the result? Absolutely stunning.

I can safely say that I have never - ever - experienced ramen so... deliciously different. While the menu deliriously opens up for dinner, a lunchtime visit gifts you with the milled wheat tsukemen dipping ramen for 1000 yen. When the bowl is served to you, you begin to wonder if you are in an art gallery. The presentation is beautiful.

And then you start eating... The ramen here is not the usual comfort food normally associated with ramen. Almost soba-like in its appeal, there is something else here, a kind of honed joy leading to a meal that specialises in belated hypnotism. After you leave, you can't help but think that you want more.

The restaurant's sign may be feature the words 'A bowl for tomorrow' but really, it should say 'Another bowl for today, please'.

Getting there

About a one-minute walk from Exit 6 of Gokokuji Station on the Yurakucho Subway Line.

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Sleiman Azizi

Sleiman Azizi @sleiman.azizi

A Japanese Permanent Resident who enjoys drooling over proper soba and sushi, Japanese aesthetics ticks all the right boxes for me and I enjoy stringing words together. I've almost one hundred published articles on Japan as well as five English language books written in the traditional Japanese zuihitsu-style.

Join the discussion

Elizabeth Scally 3 months ago
Wow. The ingredients and presentation show how they respect the noodle.

I have to try this next time I visit Koishikawa Garden and environs.
Tom Roseveare 3 months ago
This has long been on my list to visit – thanks for the write-up!
Sleiman Azizi Author 3 months ago
If you don’t enjoy the ramen here I can never speak to you again. I'll just have to go and sit in a corner and sulk.
Kim B 3 months ago
I have to agree with you - that noodle presentation is out of this world good. Almost too good to eat!
Sleiman Azizi Author 3 months ago
I love ramen. I cry over the hearty comfort of Hakata ramen with firm , firm noodles. But this ramen at Mensho was... just a whole nother genre.