Stepping into Mensho Tokyo, we knew we were in for a memorable ramen experience, but their Signature Toripaitan Ramen took it to another level. The house-made wavy wheat noodles, crafted with such finesse, swim in a creamy chicken broth that has all the silkiness you could hope for. What elevates this dish even further is the trio of proteins it brings: A5 Wagyu, smoked pork, duck, and chicken chashu. Each protein has a distinct texture and depth of flavor, blending seamlessly with the rich broth. Truffle sauce, ajitama eggs, and king oyster mushrooms add a gourmet touch, making every bite decadent and memorable.

Their Duck Matcha Ramen was another standout, showcasing a unique take on flavor. Instead of an overpowering matcha taste, the broth leaned into a creamy consistency that carried subtle hints of green tea, creating a well-balanced and surprising flavor profile. It’s an interesting choice for anyone looking for ramen with a twist.

A fun side addition was the Enoki Chips—crispy, fried enoki mushrooms that come with a sprinkle of chili powder. These chips add a delightful crunch and just the right amount of heat when paired with the ramen.

What’s more, Mensho Tokyo offers a peek into its noodle-making process. Just by the entrance, the noodle room grinds whole wheat grains into fresh flour to make noodles daily, giving diners an up-close look at the care that goes into their meal. It’s a small but captivating detail that highlights the artisanal quality of the ramen here.