One of Japan’s most prominent ramen bars has recently opened right here in Bangkok at RSU tower off Sukhumvit Soi 31.
With nothing more than a red noren hanging in the doorway, Mensho Tokyo gives little indication of a ramen pedigree that includes a Michelin plate in San Francisco and a collection of branches in Tokyo where founder Tomaharu Shono has been celebrated for elevating the quality and reputation of a humble bowl of ramen.
The 31-year-old calls his ramen style “hyper ramen,” and works to improve traditional ramen styles with seasonal and local ingredients of the highest quality. Consequently, Mensho’s ramen styles are always evolving and change to match each location, rather than sticking to a single signature.
The Bangkok location, nestled between a 7-Eleven and a high-end chocolate shop, offers three types of ramen: shio (salt), shoyu (soy sauce) and tori paitan (chicken, pork or duck).
The shio ramen (B230) offers a clear chicken broth packed with clams, thinly sliced pork, chinese kale and a hint of lemongrass.
For a richer ramen, go for the tori paitan (B250), whose concentrated, creamy stock comes loaded with bamboo shoots, green onion, cabbage, chinese kale and lemongrass.
Vegetarians can also rejoice as the vegan tantanmen is made with japanese soy cream, seven types of nuts, sesame, coriander, chilli oil, kale and sprouts.
The noodles are house-made using domestic wheat harvested in Thailand—you’ll only find them at the Bangkok location.
Inside, the sleek, all-black store offers table seating as well as counter seats.