Menya Itto
2017.11
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In Tokyo’s crowded ramen scene,「Menya Itto」has become a destination many ramen enthusiasts consider essential. Located in Shin-Koiwa, the shop has earned national acclaim since opening in 2010 and consistently ranks among the top ramen restaurants on Tabelog and it was ranked No.1 when I paid this visit.

Founder-chef Yukihiko Sakamoto (坂本幸彦) brings an unusual background to ramen, having first trained in French cuisine before dedicating himself fully to noodles and broth. His approach emphasizes balance and structure, combining chicken and seafood to create a rich yet refined flavor profile.

「Menya Itto」is especially celebrated for its tsukemen, where noodles and soup are served separately. Thick, springy noodles are dipped into a concentrated broth built from chicken and layered seafood umami. The style allows diners to control each bite—coating the noodles in the broth while preserving their texture—creating a richer, more focused flavor experience than traditional ramen.

What began as a single shop in Tokyo has since expanded internationally, with locations in cities such as Bangkok, Hong Kong and Vancouver, introducing「Menya Itto」’s tsukemen to a growing global audience.
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