Mensho

A seasonal bowl is part of MENSHO’s appeal. Reviewers describe the summer-only chilled corn ramen with sea urchin and wagyu as a dish that pairs a pale, creamy corn soup with sea urchin and wagyu. One diner noted the corn’s natural sweetness and aroma, complemented by the sea urchin’s briny character and the richness of the beef. Alongside the regular salt and soy-sauce options, seasonal noodles give diners another reason to choose a bowl based on when they visit.

For a closer look at the noodles themselves, there is also the two-colour dipping noodle dish. One diner reported being able to compare chewy thick noodles with thin noodles on the same plate, first tasting them plain and then dipping them into a broth with the savoury flavours of dried sardines and shellfish. It’s a good choice for experiencing the restaurant’s house-made noodles through their contrasting textures.

Those looking for a more substantial serving of meat might consider the wagyu chashu ramen or wagyu tantanmen. A diner who ordered the wagyu chashu ramen said the beef was sliced to order and lightly seared, then served with soy-sauce broth and house-made noodles. Another reviewer remembered the tantanmen for its combination of rich wagyu, sesame and fragrant Japanese pepper. The soupless chewy tantanmen offers a different style: one diner described udon-like thick, springy noodles topped with spicy minced meat, fried onion and mizuna, whose textures add contrast. With salt ramen, soy-sauce ramen and dipping noodles also on the menu, the noodle thickness and whether the dish comes with broth can help guide your choice.

The dining room has counter seating only. One solo diner found it comfortable and easy to use. Whether you’re choosing a bowl for its noodles or visiting for a seasonal special, there are several clear ways to find your way through the ramen menu.