I was in Bunkyo district for work and went to lunch with some young colleagues. We found a popular looking restaurant nearby and decided to visit. It was lunchtime on a weekday. There were about 4 people waiting outside, and when I went in to use the restroom, I saw 3 more customers waiting inside. I was surprised by the very elegant interior of the restaurant! And there was a noodle factory behind the glass!! Excited, we waited outside for about 15 minutes. When we were finally seated after a 5-minute wait, I ordered the recommended soy sauce ramen with flavored egg. I followed the rule of pressing the top left button on the ticket vending machine. As I looked around the counter, I noticed the cleanliness and the two types of delicious-looking sliced pork, raising my expectations! The coordination between the kitchen and the room behind it was reassuring, with a calm and dandy image and cool, efficient movements. And then the ramen arrived! There was something like miso on top, and they kindly explained to mix it little by little as you like! The way they explained it felt like a high-end French restaurant, giving a luxurious feeling. And when I took a sip of the soup... it was delicious! The refined soy sauce flavor filled my mouth with a complex and calculated umami that I couldn't distinguish on my tongue. The soup was incredibly delicious ♫ When I brought the noodles to my mouth, I could feel the wheaty texture of the noodles and the delicious soup intertwined well, creating a pleasant sensation. The ingredients were all so delicious that I felt it would be a waste to eat them all, like the well-seasoned bamboo shoots and the two types of flavorful pork slices that allow you to enjoy different tastes. I could feel the desire for customers to enjoy delicious food in every detail. I loved the taste so much that I was reluctant to finish the ramen. I finished every drop of the soup and left the restaurant. It was amazingly delicious. I don't come here often, but I hope I can visit again.

I often saw MENSHO on the ramen Instagram, and I had to try their limited edition sudachi sea bream tsukemen that I saw on social media! It's a short walk from Gokokuji Station. It's a popular spot, so I decided to avoid the lunch rush and went around 1:30 pm. I was able to enter without waiting. The restaurant is clean with a counter that can seat about 10 people. There were 5-6 staff members, all of whom were friendly and energetic. They also had craft beer available. After purchasing a meal ticket from the machine, I was served a beautifully presented bowl of noodles first, and was told to try it with salt. The noodles, soaked in kelp water, were deliciously chewy. The sea bream tasted great when dipped in salt. Then, a golden-colored soup was served, which was incredibly delicious. After finishing the meal, I was offered a small portion of rice as a finale. Even though I don't eat much, I always have room for delicious food. I devoured it all. I also used the restroom, which was clean and well-maintained. Clean restrooms are important in restaurants. I want to try all the menu items here, including soy sauce ramen, salt ramen, and curry.

MENSHO, the flagship store of the brand "MENSHO" by Ichigaya's "Menya Sho no" located in Gokokuji, with multiple stores from Tokyo to overseas. Established in 2016. The concept is "FARM to BOWL", where the owner personally visits domestic production areas to carefully select ingredients and seasonings, and combines them with respect for the creators to create a bowl of noodle dish. Despite the stylish interior reminiscent of a modern art museum, with only counter seats, it is easy for even one person to enter. In addition to the regular menu, don't miss the limited edition menu items that look like works of art. Location: 2 minutes walk from Gokokuji Station Opening hours: 11:00-21:00 (L.O 20:40), open on Sundays Closed on Mondays I visited on a weekday night and was able to enter right away. Today I ordered the "Cool Almond Tantanmen" (¥1350) with an extra "Flavored Egg in Kyoto Style" (¥150) and "Wagyu Beef Bowl" (¥550). The interior, with antique-style light bulbs like a modern art museum, plays avant-garde music that feels like three-dimensional sound. The impeccably clean marble-like toilet is also different from a typical ramen shop. Inside the bowl, which looks like a salad, there are large pieces of menma, spinach, and chashu, as well as unusual items like casmelity, dried tomatoes, and nuts. When I tried the soup, I felt a gentle flavor without the milkiness, followed by a refreshing spiciness of chili oil that smoothly passed through my throat. The spiciness was pleasantly more authentic than I expected. The noodles had a smooth texture and a good chewiness like Sanuki udon. The most impressive part was the dried tomatoes. I thought they were normal tomatoes, but the berry-like sweetness resembling cranberries matched the spiciness of the Tantanmen. A slotted spoon is provided with the Tantanmen, and it's understandable because the soup is filled with nuts, giving a crunchy texture with a hint of dried tomatoes. While MENSHO is known for its "raw meat," the chashu in the ramen was perfect in tenderness, freshness, and taste. The "Flavored Egg in Kyoto Style," often praised as "the best here," had a new texture that crumbled in a unique way, different from a regular flavored egg. Finally, the Wagyu beef bowl stimulated the senses with a burst of sansho pepper as it approached the mouth. The overwhelming tenderness of the chashu and the sauce-coated rice that followed were irresistible. It disappeared in no time. The Cool Almond Tantanmen is likely to resonate with those who like soy milk Tantanmen.

I came to MENSHO at Gokokuji on Tuesday, September 19, 2023, at 3:03 PM. The current rating on Tabelog is 3.80. I tried to go to Shinagawa in Yomemachi, but the store was closed. I realized that it was written that they are closed the day after a holiday (crying). I need to pay more attention in the future. So, I decided to come to this place along the train line. The restaurant had two customers already when I arrived. There are 9 seats at the counter, and I thought it was a one-person operation, but there was another person in the back. They accept cashless payments, and the background music was a mix of healing music and jazz. I thought it would be crowded, but there were only two customers. I entered smoothly. The limited menu caught my eye, but since it was my first time, I chose the soy sauce ramen. Cashless payment is becoming more common in shops. The stylish interior with jazz playing, the counter surrounding the live kitchen with plenty of space between seats. There is a homemade noodle factory in the back, which adds to the cool factory vibe. The ramen arrived at 3:08 PM. The soup had a clean appearance, and I took a sip with the large silver ladle. The animal-based broth mixed with dried seafood was exquisite, creating a wonderful umami flavor. The rich aroma that occasionally wafted through my nose was unfortunately unidentifiable. The straight medium-thin noodles with whole wheat had a low water content, enhancing the flavor of the wheat as it mixed well with the soup. The pink-colored low-temperature cooked pork belly chashu was average. The fried enoki mushrooms, a common sight in the MENSHO group, were also present. I thought they were delicious when I had them at Ramen Break Beats in Yutenji, but that was because the owner, a former chef, skillfully incorporated them. Here, in this ramen, they might not be necessary. If I were to compare it to a Power Pro status, it would be like having Meat D, but it's not really focusing on Power D punches. The running speed is C, with many students around, but mostly middle and high school students, and the throwing power is B. The restaurant is clean and stylish, giving off a vibe that could potentially earn a Michelin star. However, the defense is F. I feel like the ideal soup I imagined is different from the soup I had today. The taste did not seem to match the Tabelog rating. As for special abilities, maybe it's Mood ○. It perfectly matches the atmosphere of the restaurant. It was delicious. Thank you for the meal.

This month's cold almond tantan noodles for 1350 yen. I tried it cold to beat the heat. It's delicious, but... the almond flavor makes it mild. It didn't really feel like tantan noodles. Still, it's stylish as always! Thank you for the meal.

#MENSHO #Gokokuji Station #TRY2020 2nd place overall #TRY2019 3rd place overall #TRY2018 2nd place overall rookie award #Ramen Hyakumeiten TOKYO2020 #Ramen Hyakumeiten TOKYO2019 #Ramen Hyakumeiten TOKYO2018 Shoyu (soy sauce) cloudy noodle 【Location】5 minutes walk from the station 【Day】Sunday 【Time】15:10 【Wait】None 【Seats】10 seats #Ramen #noodles #Chuka soba #Tsukemen #Ramen lover #Ramen Instagram #Ramen patrol #Menkatsu #Want to connect with people who love ramen #Want to open a ramen shop

The Premium Malt, Beef Yukhoe, Nishikyo Pickled Egg, and Salt Cloud Swallow Ramen that I had were of the highest quality. They were fantastic. The noodle-making room and kitchen were much larger than the dining area, which made me wonder about the costs, but the homemade noodles were good. It was great that some dishes were cooked properly in the kitchen. Having wine and craft beer available was a nice touch. Most importantly, the cooking skills were excellent!

Around 2 o'clock, I visited a lab-like atmosphere with a trendy, cashless payment system. I ordered a delicious soy sauce ramen and Wagyu beef bowl. The soup had a strong umami flavor from mushrooms and was delicious. The noodles were thin but chewy, which I liked. The standout feature was the noodles, which I particularly enjoyed.

The ramen had a modern twist with unique ingredients like squid ink, shrimp-flavored menma, and citrus-flavored pickled egg. The wagyu beef bowl was light and easy to eat. Looking forward to trying the soy sauce and limited edition noodles.

I arrived at the restaurant around 12pm on the weekend and only had to wait for about 5 minutes before being smoothly seated. I ordered the soy sauce flavored cloud noodle for 1300 yen. It arrived in about 5 minutes, with a gently sweet soy soup. The thin noodles had a nice chewy texture and slid smoothly. The toppings such as chashu, menma, and cloud ear mushrooms were plentiful and delightful. The delicious cloud ear mushrooms were plentiful and had a smooth texture. The chashu was very juicy and had a rich flavor that spread in the mouth with each bite. The presentation was also very beautiful and the taste was excellent. The price of 1300 yen was very cost-effective with the generous amount of toppings. It was really delicious! Thank you for the meal.

This time I visited on a day with light rain after the typhoon had passed. I came to try the Cold Almond Tan Tan Men for ¥1350. I purchased it from the new ticket machine that no longer accepts cash, and was quickly directed to the counter. A beautifully colored Tan Tan Men was brought to me. When I tried the soup, the almond milk flavor was strong, with little sesame taste. Since the flavor was mild, I quickly mixed in the meat miso. The dried tomatoes and marbled beef were sweet and delicious, complementing the noodles well. If you eat it thinking it's just regular Tan Tan Men, the flavor might seem weak. However, if you eat it as Almond Milk Noodles, it's quite tasty, and I even finished all the almond milk at the end.

On a Saturday in September, after 2:00 pm, I visited a highly convenient location just a 3-4 minute walk from the 5th exit of Gokokuji Station on the Yurakucho Line. Despite initially walking past it, I managed to find the shop. This shop has won numerous awards, including 1st place in the salt category and the best dipping noodle award in the 2018 TRY Newcomer Division, as well as 2nd place in the 2020 TRY Grand Prix, making it one of the top shops in Tokyo. The shop may appear narrow from the outside, but once inside, the ceiling and floor are quite spacious. On this day, there was no wait, so I proceeded to purchase my meal ticket. The ticket machine only accepted credit cards, electronic money, and QR payments, which was a new experience for me. If you wanted to pay with cash, you had to call a staff member each time, which was a bit inconvenient. However, the touchscreen selection process was quite fresh and innovative. The menu included salt ramen, soy sauce ramen, limited edition items, and dipping noodles. I was torn between the "salt" and "dipping noodles" options but ultimately chose the basic "salt" ramen. The shop's interior was stylish, with mellow music playing in the background. The high ceilings and chic decor, along with the warm lighting, created a cozy atmosphere. The majority of customers were women, possibly due to the location. The seating consisted of a 12-seat counter, with each seat being quite spacious and comfortable. Looking towards the back of the shop, I could see a kitchen floor dedicated to noodle and broth preparation. The salt ramen arrived promptly, within about 5 minutes of ordering. The stainless steel spoon provided was unique and practical. The soup had a distinctive mushroom or vegetable aroma, with a delicate and well-balanced salt base. The soup also had a subtle seafood flavor, and the blend of flavors was quite enjoyable. The homemade noodles had a firm texture and complemented the light salt soup well. The chashu pork was tender and juicy, and the marinated boiled egg was one of the best I've had. The toppings of bamboo shoots, spinach, green onions, and enoki mushrooms added great flavor and texture to the dish. The enoki mushrooms, in particular, enhanced the overall taste of the soup and noodles. I thoroughly enjoyed the meal and even finished every last drop of the delicious soup. Overall, the shop's unique mushroom-infused flavor may not be for everyone, but the well-balanced soup, satisfying noodles, and exceptional marinated egg make it worth a visit. I look forward to trying their dipping noodles next time.

It's a little past 2 pm on Sunday. I looked to see if there was a line, but there wasn't. About 60% of the seats were filled with customers. The last time I came here was about 2 years ago when I had just started posting reviews. Reading my previous review, it said not to skimp on the egg... pretty pretentious. Alright, got it. (I hit the jackpot! Go me from 2 years ago!!) I glanced at the menu outside and saw that the first item was soy sauce ramen, which was okay. I went to the ticket machine and selected the first item on the top left, thinking it was soy sauce ramen. - Soy sauce ramen (or so I thought) (1,000 yen) Actually, the first item on the ticket machine was - Okunoto salt ramen (1,000 yen) From the toppings button, I added - Flavored egg marinated in miso (150 yen) ← Might be the star of this meal (laughs) Alright, I wonder how it tastes. In about 5 minutes, it arrived! Oh! It's salt ramen. Seriously, wasn't the first item soy sauce ramen? Well, whatever. I know salt ramen is delicious. I started eating it right away! Wait a minute. The luxurious appearance makes me even more excited to eat it. The clear soup, is that burnt chashu on top? What? Is it like grated karasumi? (What's that?) And the chashu slices are so thick, there are two of them, and the spinach and green onions add a nice touch. What is this brown thing? Is it fried shimeji mushrooms? The previous review recommended sinew, but... even before eating, there's so much text. Looking at the photos to remember the taste, it brought back the taste of when I ate it! Alright, let's dig in... Delicious... Wait, was it this delicious? The noodles... have a flavorful quality, are they homemade? Yeah, they're good. The chashu, as expected, is meaty and delicious. The spinach is not just for decoration, it's perfect. The bamboo shoots are tasty, but they didn't leave as much of an impression as last time. The most memorable part of this meal is the flavored egg marinated in miso! I only found out while writing this review, but the egg is marinated in miso! Flavored eggs are usually not seasoned at most places. That's why I usually eat them like regular boiled eggs, but when I ate the egg this time... it was delicious! What's with this sweetness? The source of umami that I realized while writing this review. Oh, it's marinated in miso. No, it really was delicious, a surprising element. My previous review, from the title alone, seemed to recommend sinew, but this time it's all about the flavored egg. Actually, all the toppings are delicious. And the noodles and soup are tasty too, so it might be a bit overwhelming. My own rating is already all over the place and doesn't quite match up, but it was delicious, so let's give the taste a perfect score! It's close by, and I want to try more dishes here. Even though it was a mistake to order salt ramen, the satisfaction level was high. I might become a regular here. Thank you for the meal!

I was addicted to the corn ramen at this restaurant until last month, and now I'm a fan of this place. I received a LINE notification that the Almond Tantanmen will start this month, so I went to try it right away. My husband ordered the regular Tantanmen for comparison. Both are delicious, but the cold one with almond milk is incredibly tasty! There are plenty of ingredients and toppings, making it enjoyable to eat. I definitely want to go back during this period. *Please note that they have switched to cashless payments.

The Awonoto Salt Ramen costs 1,000 yen, while the Chashu Rice Bowl costs 450 yen. This restaurant is truly sophisticated. The taste is gentle, and the cooking process in front of the counter is very meticulous. The restaurant is also stylish and welcoming for solo female diners. The salt ramen I had this time had a variety of toppings. The smoked aroma of the chashu was great, and there was also the long bamboo shoot menma that is becoming popular lately, as well as grilled shimeji mushrooms. The shimeji mushrooms absorbed the flavors over time, creating a change in taste. The noodles are homemade, as can be seen through the glass window inside the restaurant. The chashu rice bowl was also delicious. I would like to try all the other options as well. However, I can't forget the salt ramen I had at this restaurant a few years ago. It had grated karasumi on the rim of the bowl, and dipping the noodles in it was one of the top 3 ramen experiences in my life.

Seasonal menu "Cold Almond Tan Tan Men" is incredibly delicious!! Last week, I tried the "Cold Corn La Men with White Truffle-scented Sea Urchin and Wagyu Beef" at MENSHO and it was delicious, so I aimed to have it again this week, only to find out that the menu had changed for September and it was no longer available. However, in its place was the "Cold Almond Tan Tan Men," so I decided to give it a try. The staff were preparing it right in front of me, adding various toppings. When the ramen arrived, it looked beautiful!! One bite and it was so creamy and rich!! It was incredibly delicious. While it is a tan tan men, it wasn't spicy but had a rounded flavor with a lot of almonds. I remember the sign saying that there are 25 almonds in one bowl. Amazing♪ I was impressed by MENSHO's ramen development skills. I also ordered the Hokkaido menma and Ajitama marinated in shoyu as toppings. By the way, this Ajitama marinated in shoyu was introduced by a ramen enthusiast on a TV show. I wanted to try it, so I visited MENSHO for the first time last year and got hooked. It's an amazing restaurant! I will definitely visit again.

Visited with a friend around 13:00. It was the last day for the cold corn ramen, so there were 2 people inside the restaurant and 5 people waiting outside. We bought the Okunoto salt cloud noodle and the cold corn ramen from the ticket machine and then waited in line in the heat for about 15-20 minutes. Finally, we were seated at the counter after another 10 minutes and served the dishes. The noodles were thin and straight, cooked al dente with a good chewy texture. The salt-based soup had a fish and shellfish flavor, with a hint of scallop in the aftertaste. It was quite refreshing and not too rich. The toppings included chashu, cloud ear mushrooms, menma, green onions, and fried enoki mushrooms. The cloud ear mushrooms were small but meaty, with a strong ginger flavor. The cold corn ramen had a creamy corn soup base with hints of truffle, sea urchin, and some herb I couldn't remember the name of. The toppings included beef, sea urchin, burdock, daikon, and herbs. Overall, the salt cloud noodle was decent but lacked depth and richness in flavor. It wasn't worth the wait. As for the cold corn ramen, it was a disappointment compared to last year. The soup was thin and lacked the richness and flavors of corn, truffle, and sea urchin. The strange herb added a peculiar taste that wasn't to my liking. It definitely wasn't worth the 2000 yen price tag.

"White truffle-scented sea urchin and wagyu cold corn raamen for 2,000 yen" ■ 256th visit in 2023 ■ (first visit) ◇ time 10 minutes until the bowl arrives / no line at 17:47 on weekdays ◇ topics ★ Founded in 1995, the headquarters of the MENSHO group ★ The interior of the store is high-quality, with a view of the noodle making room and kitchen, which is wonderful ★ Managed to sneak in for the summer limited cold ramen ★ The satisfaction of feeling that 2,000 yen is cheap ★ today's ★ Homemade noodles are firm and delicious with a moderate water content ★ The soup is exquisite with the perfect harmony of corn sweetness ★ White truffle oil, burdock, sea urchin, greens, and wagyu all blend perfectly ★ Finished with crispy rice for a risotto-like ending. Thank you for the feast!!!!!

Limited-time cold corn ramen. The soup has a rich corn flavor that is delicious, with a refreshing aftertaste that makes it easy to drink. When paired with sea urchin, the flavor becomes even richer and the noodles are more enjoyable. There are also two pieces of meat, making it a satisfying bowl.

August is already coming to an end! I feel like I want to have corn ramen one more time before summer ends. It's my last chance this summer. My husband ordered the two-color dipping noodles with freshly ground wheat noodles and mochi rice noodles for 1650 yen, which came with rice cracker porridge. The mochi rice noodles were really chewy, while the wheat noodles had a texture similar to soba noodles. Both were so delicious that they could be eaten without any toppings. The dipping sauce was also delicious, and the seaweed went really well with it.

Arrived 10 minutes before opening on a rainy weekday. There was one person ahead of me in line. I wanted to try the summer limited edition chilled corn, so I visited after a long time. I ordered the summer limited edition cold corn ramen with white truffle-flavored sea urchin and black wagyu, along with Etigo beer. I started with the beer to quench my thirst and then tried the ramen. The cold soup with the sweetness of corn and the aroma of truffle was excellent. The luxurious toppings of sea urchin and black wagyu were also delicious. At 2200 yen, it may seem expensive for ramen, but considering the quality of ingredients and taste, it is actually quite reasonable. It was a wonderfully delicious bowl with a lot of creativity and flavor.

Last time, I thought this would be our last meal of the year, but my husband suggested going to Gokokuji today, and I immediately agreed. We arrived 15 minutes before the opening and were the first in line. To be able to enjoy such delicious ramen by just arriving 15 minutes before the opening and being the first in line is too much happiness! Maybe this is really the last time, or maybe we can come one more time? The wonton noodles that my husband ordered were also delicious. It seems like there are no bad choices no matter what you order.