Mensho – Wagyu Beef Ramen and More

The MENSHO group is a ramen pioneer, constantly pushing boundaries with deliciously modern ramen. Their flagship shop in Gokokuji is a must visit for ramen in Tokyo.

Owner Shono-san

MENSHO – Where Craft Meets Crazy Good Ramen

MENSHO’s flagship is located in Gokokuji, Tokyo. To give you an idea of how seriously owner Shono-san and his team take things, they have a stone mill on site. Yes – they grind their own flour for their own noodles.

This is next level, to say the least. The noodles are all wonderfully chewy and are a blend of 3 types of domestic wheat flour.

THE RAMEN

MENSHO is all about evolution – their ramen recipes are the opposite of stagnant. This is especially true at their flagship shop. Shio ramen, or salt-seasoned ramen (below), has always been a mainstay for them.

They use a punchy, 2 salt seasoning and combine it with a warm and syrupy chicken aroma oil. These prop up a complex soup that’s everything from chicken and pork bones to asari clams.

Just like at some of their other branches, a colossally-sized A5 Wagyu Beef ramen is part of the menu. It’s everything you’d expect and more. It’s like eating a soft pillow of meat. Most importantly, it’s affordable.

Don’t dismiss the soup in this bowl. Soy sauce-seasoned (shoyu), it’s the same fantastic soup as the shio ramen.

If you’re seeking stronger flavors, order the Wagyu Tantanmen. They treat you to the same A5 grade wagyu beef (from Kagoshima). The soup is beef-based, a harmonious collision of chili oil spice and sesame paste creaminess. There’s also a good amount of sansho numbing pepper, which leaves a tingling sensation.

Look out for Specials

Mensho has awesome cold ramen during the summer as well. The below example is the epitome of luxury. There’s uni (sea urchin), the same beautiful wagyu, and white truffle oil. The soup itself is corn and cream based.

Think of the below ramen as a chilled version of the Wagyu Tantanmen from earlier. The biggest difference is the almond milk that they add to the soup. Beef bones won’t work in a cold ramen – it will lead to a congealed mess. Other differences are apparent with the toppings – fenugreek, dried tomatoes, and several types of nuts.

Below is a firefly squid ramen—definitely not easy to pull off unless you know what you’re doing. But MENSHO nails it, showcasing just how well they handle seafood flavors.

Same goes for the madai (sea bream) tsukemen: the sea bream flavor shines, but it was the noodles and juicy dumplings that really stood out.

RECAP

In summary, MENSHO doesn’t mess around. Another bonus about their flagship shop in Gokokuji is the relaxing atmosphere. You’ll get fine dining vibes instead of ramen shop ones.

But it’s all part of the experience – with exquisitely prepared ramen to match.

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