MENSHO (MENSHO) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.78

Cuisine

Ramen, Tsukemen (Dipping noodles), Tantan-men without the broth

• 2024
• 2023
• 2019
• 2017

Dinner at MENSHO

on 12 Apr 2024

by Ramen Adventures

MENSHO in Gokokuji

Mensho, a ramen shop in Tokyo, is focusing on farm-to-bowl cuisine, focusing on the harmony of the five elements: soup, tare, oil, noodles, and toppings. The shop offers two options: Shio ramen and stone-milled tsukemen, with the latter featuring unique toppings like scallop bites and karasumi. The duck chashu is excellent, and the chicken is tender and flavorful. The tsukemen is made from freshly ground flour and served with two cups of broth, including a light duck and vegetable... More

MENSHO in Gokokuji

Mensho, a ramen shop in Tokyo, is focusing on farm-to-bowl cuisine, focusing on the harmony of the five elements: soup, tare, oil, noodles, and toppings. The shop offers two options: Shio ramen and stone-milled tsukemen, with the latter featuring unique toppings like scallop bites and karasumi. The duck chashu is excellent, and the chicken is tender and flavorful. The tsukemen is made from freshly ground flour and served with two cups of broth, including a light duck and vegetable broth and onsen water from Kagoshima. The shop is open for lunch, but is a must-visit for modern, stylish bowls.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 62/100 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/mensho-in-gokokuji/ Less

Dinner at MENSHO

on 12 Mar 2023

by Abram Plaut

桜えびと甘えびのビスクらぁめん / Sakura Ebi to Ama Ebi no Bisque Ramen / MENSHO - Gokokuji, Tokyo

Thick bisque soup uses ama ebi and sakura shrimp sourced from Suruga Bay, Shizuoka. Noodles are house-made, tsurushiyaki style pork chashu is slow-cooked and smoked. Spring vegetable toppings include bamboo shoots, fried lotus root, semi-dried tomato and rapeseed blossoms. Finished with dried shrimp and parmesan cheese. Limited seasonal menu, only available this month. MENSHO flagship... More

桜えびと甘えびのビスクらぁめん / Sakura Ebi to Ama Ebi no Bisque Ramen / MENSHO - Gokokuji, Tokyo

Thick bisque soup uses ama ebi and sakura shrimp sourced from Suruga Bay, Shizuoka. Noodles are house-made, tsurushiyaki style pork chashu is slow-cooked and smoked. Spring vegetable toppings include bamboo shoots, fried lotus root, semi-dried tomato and rapeseed blossoms. Finished with dried shrimp and parmesan cheese. Limited seasonal menu, only available this month. MENSHO flagship in Gokokuji open since 2016. @menya_shono Less

9 / 10

Ramen at Mensho (メンショー)

on 01 May 2019

by Abram Plaut

Recommended bowl: Farm to Table

Open since December 2016, Mensho has become the focal point of master Shono Tomoharu's budding ramen empire. The concept here is 'Farm to Bowl,' and adjacent to the dining area behind glass one can see a noodle-making room, where fresh wheat is ground into flour, blended, pounded and sliced into fresh noodles. All of the bowls here are sophisticated and well thought-out. Both ramen and tsukemen are available, with umami-rich clear soups, fresh house-made noodles and... More

Recommended bowl: Farm to Table

Open since December 2016, Mensho has become the focal point of master Shono Tomoharu's budding ramen empire. The concept here is 'Farm to Bowl,' and adjacent to the dining area behind glass one can see a noodle-making room, where fresh wheat is ground into flour, blended, pounded and sliced into fresh noodles. All of the bowls here are sophisticated and well thought-out. Both ramen and tsukemen are available, with umami-rich clear soups, fresh house-made noodles and premium toppings. The shio ramen contains a light, clear soup that is 100% ocean based, and topped with karasumi (salted mullet roe) and scallops encrusted in charcoal blackened negi, ma-kombu and Okinawan sea salt. The karasumi is meant to be dipped in with the noodles, while the scallop is meant to be put into the soup to release the flavors of the crust. The tsukemen on the menu contains a medium-strength shoyu soup made from ducks sourced in Iwate prefecture. The noodles in the tsukemen are exquisite — you can taste the freshly ground wheat in every bite. Less

8 / 10

Dinner at Mensho

on 17 Apr 2017

by I. Anna A

Seriously great ramen!