Mensouan Sunada: A Sugamo Shoyu Ramen Worth Knowing About
I've written about Mensouan Sunada (麺創庵 砂田) before as one of my go-to breakfast ramen recommendations in Tokyo, but the shop deserves its own space.
It's tucked into Sugamo, a neighborhood that doesn't usually come up in Tokyo ramen conversations, which is part of why I wanted to cover it on its own.
A Clean, Shirakawa-Style Shoyu Broth
Their Chuukasoba is shoyu (soy sauce) based and modeled on Shirakawa-style ramen. This means the broth leans clean. But it's still meaty - Sunada builds it on Nagoya Cochin chicken and Hakata jidori chicken bones. There's no chemical seasoning added, and the result is a hearty chicken soup.
The noodles are the real standout. They're Shirakawa style and are springy (as they should be).
Don't Skip the Dumplings
If you're going, don't skip the dumplings. I missed them on my first visit and regretted it. Sunada's dumpling bowl is one of the more generous portions I've come across at a shop this size.
It's not a delicate add-on; it's a genuinely massive serving, and if you've got the appetite for it, it turns the meal into something much more substantial than a quick meal.
All Counter Seating
Note that seating is all counter. There's still a small waiting area inside, but it's strictly for waiting your turn — once a counter seat opens up, that's where you'll be eating. It keeps the place feeling intimate, which perhaps suits the food.
This isn't a shop built for groups or lingering conversation; it's built around watching the noodles get pulled and the broth ladled a few meters in front of you.
Mensouan Sunada Recap
Sunada isn't trying to be flashy, and that's what makes it work. It's a shop that trusts a well-made bowl to speak for itself.
