Mensouan Sunada (麺創庵 砂田) Tokyo

麺創庵 砂田 (Sunada in Sugamo, Tokyo)

Mensouan Sunada, a ramen restaurant in Sugamo, Japan, opened in 2020 during the global pandemic. Master Sunada-san, who quit his job at 50, pursued ramen after a TV show he shot in 2016. The restaurant is highly ranked and has appeared on the Tabelog Hyakumeiten each year since 2021. The Shirakawa-style ramen is served at Mensouan Sunada, which is a timeless style with no chemical seasoning. The restaurant features Nagoya Kochin chicken cooked at a simmer for 12 hours, the soup left to rest for a day, and homemade wontons. The restaurant uses Mukacho (無化調), meaning no chemical seasoning, and uses all-natural umami goodness. Sunada-san's story is interesting, as he was a professional musician before working for an internet company. After contracting pneumonia in 2006, he quit smoking and started making his own ramen at home. After his daughter graduated high school, he opened Mensouan Sunada, training with the Watanabe group at several shops.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 37/100 on the Tokyo list.

This post was generated from my writeup over on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp

https://ramenadventures.com/listing/mensoan-sunada-in-sugamo-tokyo/ Less

麺創庵 砂田

Mensouan Sunada, a ramen restaurant in Sugamo, Japan, opened in 2020 during the global pandemic. Master Sunada-san, who quit his job at 50, pursued ramen after a TV show he appeared on in 2016. The restaurant is highly ranked and features Shirakawa-style ramen, with Nagoya Kochin chicken simmered for 12 hours and the soup left to rest for a day. The noodles are made in-house, and homemade wontons are plump and juicy. Sunada-san's story is an interesting one, as he was a professional musician before working for an internet company. After a pneumonia case, he quit smoking and started making his own ramen at home. After his daughter graduated high school, he opened Mensoan Sunada, training with the Watanabe group at several shops. Less

Recommended bowl: Teuchi noodles

Located in the former space of the shop "Tsuta no Ha," Sunada quickly caught the attention of Tokyo ramen heads when it opened in April of 2020. On the menu is Shirakawa style ramen made with soup containing a few different types of chicken and MSG-free. The medium thick wavy noodles are handmade teuchi style and aged for several days before use. The pork chashu topping is hung and slow roasted over charcoal, developing a smoky fragrance. Wontons are made by hand to order, even the wonton skins are house-made from scratch. Run by master Sunada-san, who previously worked as a salaryman before quitting his job at the age of 53 and starting an apprenticeship at the well-known Watanabe in Takadanobaba. After training there for two years, he finally opened his own shop. Less