Mengenso: Thoughtful, Chicken-Forward Ramen in Tenma

Osaka has no shortage of bold ramen. But every now and then, you come across a shop that’s playing a slightly longer game. That’s what Mengenso (麺元素) feels like.

Located just outside the Tenma / Tenjinbashisuji area, Mengenso does a great bowl of chicken and fish ramen.

The Soup: Rich, but Calm

At its core, their signature ramen ("Naka Naka") broth is chicken-forward. Fish plays a supporting role rather than taking over. It’s rich but but never thick or heavy.

There’s a peppery edge running through the bowl, and bursts of bitterness from burnt negi that keep things lively.

One detail I liked: Mengenso doesn’t use any chemical seasoning. Instead, the owner uses Korean ginseng to mellow out the richness of the broth. You don’t taste “ginseng” outright - but you feel its effect. The soup stays rounded and calm, even as it leans rich.

Excellent Noodles and Chashu

The noodles are made in-house, using a custom flour blend that includes udon flour.

That shows up immediately in the texture. They’re bouncier than most ramen noodles, with a firm but elastic bite. I thought I noticed faint whole-wheat flecks as well.

The chashu pork slices are thick, well-cooked, and confident without being flashy. An egg, menma (bamboo shoots), negi (spring onions) and chili threads round out the toppings.

Ramen in Tenma - Mengenso Summary

The shop itself is long and counter-only, with more seats than you’d expect.

Mengenso is a shop built on control - of richness, seasoning, texture, and mood. If you’re exploring ramen in Tenma, especially around Tenjinbashisuji, this is a stop that rewards slowing down and paying attention.

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