Jikasei Mensho (ジカセイ メンショウ) Tokyo

Awards

Ramen Beast

Ramen Beast, #3.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Cuisine

Wagyu Tantanmen

• 2026
• 2020

Dinner at Jikasei Mensho

on 03 Feb 2026

by Ramen Mistress

They say there’s a matcha shortage, but that doesn’t seem to apply to ramen…

Every year Mensho does a “Valentine’s Day” themed ramen. Normally it’s got chocolate, maybe something red, perhaps a western fusion riff. But this year it’s matcha ramen with cocoa noodles. And a diabolical amount of duck.

My favorite part was probably the noodles; it’s no small feat to use cocoa which normally results a crumbly dough - but with ramen you need bounce and cohesion. These danced between... More

They say there’s a matcha shortage, but that doesn’t seem to apply to ramen…

Every year Mensho does a “Valentine’s Day” themed ramen. Normally it’s got chocolate, maybe something red, perhaps a western fusion riff. But this year it’s matcha ramen with cocoa noodles. And a diabolical amount of duck.

My favorite part was probably the noodles; it’s no small feat to use cocoa which normally results a crumbly dough - but with ramen you need bounce and cohesion. These danced between a soba/ramen/dare I say masa texture. Loved the originality.

And of course the duck was fabulous. Look at that crimson hue and rainbow of fat. Had to scarf them up real quick before they got any more cooked in the hot soup.

Speaking of soup, it was an EARTHY toripaitan chicken and matcha situation. Not sweet at all - like real matcha - and surprisingly emulsified. Would I eat this often? Nah. But thb again I don’t trend towards creamy chicken soups in the first place. But I can definitely respect it for what it is! It’s not entirely giving Valentine vibes if you ask me, but matcha is what gets the people going, so I can see the allure.

#shibuya #tokyo #japan #matcha Less

7 / 10

Ramen at Jikasei Mensho (ジカセイ メンショウ)

on 25 Mar 2020

by Abram Plaut

Recommended bowl: Wagyu Tantanmen

This latest outpost from master ramen creator Tomoharu Shono is in the basement level of the Shibuya Parco department store. The counter is illuminated from within, and ramen dishes are served in custom high-quality cups. The theme is wagyu tantanmen, and the soup is made from vegetables, kombu and Japanese beef, as well as almond milk and housemade sesame paste. The noodles contain quinoa and flour ground from wheat at the Mensho noodle factory, and the bowls come... More

Recommended bowl: Wagyu Tantanmen

This latest outpost from master ramen creator Tomoharu Shono is in the basement level of the Shibuya Parco department store. The counter is illuminated from within, and ramen dishes are served in custom high-quality cups. The theme is wagyu tantanmen, and the soup is made from vegetables, kombu and Japanese beef, as well as almond milk and housemade sesame paste. The noodles contain quinoa and flour ground from wheat at the Mensho noodle factory, and the bowls come topped with original chili sansho tare sauce and premium wagyu beef. Open since November 22nd, 2019. Less