Finally, just when the intense heat wave seemed to be over, now we are already being hit by the long autumn rains. In the Tokyo region, since entering September, there have been almost zero hours of sunshine, making us crave the sun even if it's a bit hot. A few days ago, the weekly forecast gave the impression that the end of the long rain was just around the corner, but due to the conflicting forces of the continental high pressure and the Pacific high pressure, the rain forecast seems to be extending day by day. The recent trend in climate seems to be extreme in everything, so I'm not particularly surprised. On this rainy day, I still ventured out for a ramen lunch without giving up. However, my ramen activities as a whole do not involve ramen much, so even though I call it a "ramen activity," it's quite cute. The place I visited on this day was a creative ramen shop in Korakuen. The shop is run by Menjo Co., Ltd. Established in February 2010, the company was founded in 2005. The founder and representative, Tomoharu Shono, opened the "Menya Sho" in Ichigaya at the age of 25, which was the precursor to this shop. When you write Tomoharu Shono, you can't help but think of Shono Toshiharu from the comedy duo "Shinagawa Shoji." With just one character difference, it's not a common name, so I imagine he's probably asked by almost everyone he meets. It's fun to think he might have a cute wife too. Shono, after graduating from high school, entered a university's business school, but his love for ramen overcame his studies, and his desire to open a ramen shop sooner rather than later grew stronger, leading him to drop out of university after about 2 and a half years. He worked for a construction-related company to save up for the opening capital and eventually opened "Menya Sho" in Ichigaya. Having experience in construction-related work allowed him to reduce the initial costs of opening the shop by doing some of the painting himself. With the popularity of Menya Sho, he began to expand to multiple locations and even ventured into overseas markets, at one point operating 12 stores domestically and internationally. However, expansion often comes with a plateau. Currently, he has scaled back the business slightly, operating 6 stores in Japan (Menya Sho, Gachi in Aobadai, Mensho in Gokokuji, Mensho San Francisco in Shinjuku Nishiguchi, Jikasei Mensho in Shibuya) and 1 store overseas in Los Angeles. It seems that he has scrapped quite a few overseas stores, perhaps due to the impact of the COVID-19 pandemic. Nevertheless, the food review ratings for the domestic stores range from 3.51 to 3.81 points (average of 3.68 points), receiving high praise from ramen enthusiasts in various circles. During this time, he also won the TRY Grand Prix, often called the Academy Awards of the ramen world, showing that he is highly regarded by ramen enthusiasts. This shop opened in August 2014 as the 5th store of Menjo Co., Ltd. The location is along Kasuga Street in Korakuen, on the first floor of a public apartment building, lined up like a row of houses with various eateries. According to the early reviews I saw, there are often waits depending on the time, so I decided to visit aiming for the opening time of 11 a.m. When I arrived at the shop at 10:58, the shop was already open, but there were no waiting customers, and it seemed like I was the first one there. Even though there were no customers waiting, after I arrived, customers came in one after another, and 5 minutes after opening, there were 7 customers, including myself. So, it seems that the shop is quite popular. The interior of the shop has a ticket machine in the corner on the right as soon as you enter, with 6 counter seats and 10 table seats (2 tables for 4 people and 1 table for 2 people) for a total of 16 seats. It seems that the 4-person tables are intended for sharing, as even couples were asked to sit side by side. The menu on the ticket machine mainly features lamb dishes. There are lamb options for both tsukemen and ramen. The secondary main dishes are also available, such as the boiled fish broth.

I love lamb, so I was curious about a ramen shop called "MENSHOTOKYO" that uses lamb in their ramen. This shop is affiliated with the famous Menya Shou in Ichigaya, so I had high expectations. I ordered the Normal Lamb Shoyu Tsukemen with all toppings set for 1,250 yen. I chose the 300g noodle option, which was free. The table had various condiments like chili oil and vinegar for flavor enhancement. The order arrived in about 10 minutes, and it was a generous portion with lamb chashu, regular chashu, ajitama, and menma. The thick and rich lamb-based soup had a complex flavor with a hint of spices, but the lamb flavor was distinct without any unpleasant smell. The medium-thick noodles had a great texture and paired well with the soup. The lamb chashu was rich in flavor, and all the toppings were of high quality. I enjoyed changing the flavor by adding vinegar, shichimi, black pepper, spices, and chili oil. Despite the large portion of 300g noodles, I managed to finish everything by adding hojicha at the end for a refreshing finish. It was a challenging but enjoyable experience for lamb lovers. I look forward to trying their ramen next time.

A ramen shop near Kasuga Station in Bunkyo-ku, next to the Bunkyo Ward Office. This is a shop produced by a well-known brand. Here, you can enjoy ramen made with lamb meat. While chicken, pork, and beef are common, lamb is not often seen. On my third visit, I ordered the lamb pork bone ramen, which combines lamb meat with pork bone broth. The broth was rich and flavorful, with a strong sauce. The chashu pork matched the soup well, and the menma was excellent. I could feel the care put into the preparation. It was delicious. Thank you for the meal.

After getting off at Korakuen Station, I noticed a shop right away that said, "We use lamb in our soup." I was intrigued by the idea of lamb in ramen, so I decided to give it a try. They had tsukemen, ramen, and abura soba on the menu, but this time I ordered the ramen. The ramen arrived fairly quickly, and when I tried the soup, it was thick and rich, without any unpleasant smell. It was easy to drink and I found it very satisfying how the soup coated the noodles, which had a nice chewiness to them. I felt like getting an extra serving of noodles to enjoy it even more. The chashu and menma were also delicious and complemented the soup well. As for the lamb, those who are curious might detect a slight smell, but I recommend trying it as it offers a new and interesting flavor experience.

I had been curious about this restaurant for a while. As a fan of lamb, I felt like I had to go before it closed. I arrived just before closing time and the place was almost full. I was surprised by how popular it was, especially during the holidays. The ticket machine was cashless only, which was a close call for me. It seems like they handle cash for toppings at the table. I ordered the Cold Almond Tantanmen (1200 yen), Boiled Vegetables (150 yen), and Boiled Egg (150 yen). I was seated at the counter and noticed some dirt on the chair, which was a bit disappointing. However, the staff were attentive and quick to offer an apron and refill my water. The Boiled Vegetables arrived first and I was pleasantly surprised by the generous portion of cabbage for only 150 yen. I enjoyed half of it before moving on to the Tantanmen. The Tantanmen arrived quickly and looked appealing. However, the soup lacked lamb flavor and the chashu had a strong smell that I didn't enjoy. The noodles were thin and well-cooked, but the almond flavor was overpowering. I tried adding various condiments but vinegar seemed to work best. Unfortunately, I couldn't finish the ramen due to the overwhelming almond taste. In the end, I decided not to return, but maybe I'll give the regular lamb tonkotsu ramen a try next time. The restaurant's closing time was a bit confusing, and I later realized that they use 25 almonds in the dish, which explains the strong almond flavor. Perhaps this place is perfect for almond lovers, but it wasn't quite my cup of tea.

I ordered 300g of noodles with soy sauce flavor. I was worried that the smell of lamb might not go well, but the creamy dipping sauce was delicious and addictive. The roasted green tea powder added at the end made the sauce milder, allowing me to finish it all. I should have ordered extra coriander...

I visited MENSHO TOKYO in Korakuen at 3:01 pm on Tuesday, September 12, 2023. The restaurant is currently ranked 3.72 in the top 5000 on Tabelog. Without doing any research beforehand, I came to the restaurant and noticed they are promoting their lamb dishes. I'm not a fan of lamb, but I found a lamb-free oil soba on the menu, so I decided to try the mixed soba for 800 yen. There were some crunchy ingredients that felt out of place. Baby Star Ramen? Hmm. Even though it didn't contain lamb, it still had a lamb-like smell. This ramen seems to be a hit or miss depending on personal taste. It's probably a ramen that lamb lovers would enjoy. It was delicious. Thank you for the meal.

Today I visited MENSHO TOKYO, a restaurant in the Shouno group, for the first time. I wonder if I have now conquered the entire group. Hmm, is this to my liking? The first bite had a strange taste, but as I got used to it, I started to really enjoy the flavor. It was delicious.

Second visit. It was my first time visiting at night and surprisingly not crowded. I ordered the Ramen with simmered dried fish (950 yen) with 300g of noodles. The broth was extremely rich and the flavor was unique, not easily replicated. I was satisfied as I came seeking this particular taste. However, the table I was seated at seemed to have not been properly cleaned after the previous customer, with bowl marks and condiments scattered around. This was disappointing. I believe this brand values its image, so I hope they can improve in this area. The taste here is one of a kind, so I will definitely come back again. Thank you for the meal.

I had been interested in this restaurant for a while. When I heard they have lamb ramen, as a lamb lover, I knew I had to try it. I visited before a live show at Budokan for lunch. Arrived around 1pm, past the lunch rush, with only one person waiting. I purchased a meal ticket in advance and waited. They had two tsukemen options, "Lamb Shoyu Tsukemen" and "Lamb Niboshi Tsukemen." I was torn between the two, but decided to go with the recommended "Lamb Shoyu Tsukemen." You can choose between 200g, 300g, and 400g of noodles, and I chose 200g due to a heavy drinking night before. After about 10 minutes of waiting, my order arrived. The thick and rich dipping sauce had a strong lamb flavor, which I loved. The combination of spices and lamb was perfect. There was a hint of cilantro on top of the noodles, which added a nice touch when mixed into the soup. Since the dipping sauce was rich, I squeezed some lemon on the noodles halfway through to refresh my palate. It was delicious and I would love to try their regular ramen or the Lamb Niboshi Tsukemen next time. If you're not a fan of lamb, this place may not be for you, so be aware!

You must try the tsukemen made with lamb. I happened to visit while I was at Racua for some errands. As soon as I entered, I could smell the distinctive aroma of the shop using lamb. It may be a drool-worthy experience for lamb lovers, but a difficult environment for those who dislike lamb. The appearance, soup, and noodles were all top-notch. They even had unique condiments for flavor customization. The cost performance was also good! I would like to try other menu items when I have the chance, as this shop leaves you wanting more. If you love lamb and tsukemen, this is a must-visit place.

I visited alone around 1pm on Sunday. I bought a ticket for chilled ramen with almond tantan noodles and the all-toppings set using PayPay at the ticket machine. The restaurant was almost full, but I was lucky to get in smoothly. The interior looked stylish but was not as fancy as expected. The food arrived in about 10 minutes. I enjoyed the tasty chashu because I love lamb. The soup was creamy and spicy, allowing me to enjoy various flavors. When I left, there were about 10 people waiting. I would like to visit again if I have the chance.

I chose the thick, spicy, soy sauce-based lamb dipping noodles. It had a curry-like aroma with spices. However, I made a mistake by selecting the "medium" noodle portion, thinking it was "small-medium-large" but it turned out to be "regular-medium-large." No wonder there were so many noodles! Is this a normal amount? My stomach capacity was definitely exceeded, but the noodles were chewy and delicious! I was really curious about the almond cold tantan noodles, but I kept hesitating. Is it a limited-time offer? Should I go for a standard menu item in the top left corner? I'm not a fan of dipping noodles, so should I just get regular ramen? I pondered over it and ended up choosing the dipping noodles. This is purely a matter of personal preference, but I prefer ramen with a stronger broth flavor. While overlapping flavors are nice, I felt that ramen is constantly evolving. Thank you for the meal!

The appearance of the restaurant is located about a 1-minute walk from Korakuen Station on the Tokyo Metro Marunouchi Line or the Toei Subway Mita Line and Oedo Line, along the Kawagoe Kaido where several restaurants are lined up. As you enter the shop, you will see the noodle-making room right away, and towards the back, there is a laboratory, showing attention to detail throughout the store. There are 6 counter seats and 10 table seats, totaling 16 seats. Orders are made through a ticket vending machine, and the dishes will be served at your chosen seat. The vending machine only accepts electronic money, transportation cards, and credit cards, so be aware that cash is not accepted. It was a rule to line up after purchasing a meal ticket when the store was full. The menu includes ramen, tsukemen, Chinese soba, and abura soba, all of which feature lamb as an ingredient. Each ramen has additional toppings available, providing a high level of customization. Side dishes include several types of rice dishes. I tried the "Hashikko Chashu Don" as it was my first visit, and although there was no distinct "hashikko" feel as in the dish name, it was a substantial and satisfying meal. The chashu was tender and braised in a sweet seasoning, making it enjoyable with rice. It had a complex flavor reminiscent of Taiwanese Lu Rou Fan, which made it delicious until the last bite. On a hot day, I chose the "Lamb Shoyu Soup Tsukemen" without hesitation. The tsukemen comes in shoyu and niboshi (dried sardine) flavors. The toppings such as chashu are placed on top of the noodles, and the soup does not contain ingredients like chashu. You can dip the noodles in the broth or enjoy the flavors of the ingredients separately. The noodles are topped with cilantro and lamb, which is cooked to a medium rare level with a rich flavor. The menma (bamboo shoots) are a few pieces of pointed menma, offering a crunchy texture with a not-too-strong seasoning. The chashu is made of pork belly, cooked slowly to achieve a tender texture. You can choose from 3 sizes of noodles - regular (200g), medium (250g), and large (300g) - without any additional charge. The noodles have a brown star-like pattern on the surface, giving it a distinct taste and texture. Being homemade noodles, they are firm with a softness that is enjoyable, and they have a delicious flavor on their own. The soup is thick and rich, coating the noodles well. The moment you taste it, you will feel a unique lamb aroma, leaving a strong impression, but as you continue eating, you will find it addictive. The base is a pork bone soup with a blend of Asian spices, creating a well-balanced and delicious flavor overall. I will definitely come back again!

This is a ramen shop located right near Korakuen Station. It is part of the same "Men-Sho" series as "Menya Sho no" in Ichigaya and "Nicho-me Tsukemen GACHI" in Shinjuku. The biggest feature is the soup, a "double soup made from pork bone and lamb shank." The popular dishes here are the tsukemen and lamb pork bone ramen using this soup. They also offer dishes like lamb dried fish ramen and mixed sheep. I ordered the two most intriguing dishes: - Mixed sheep for 1050 yen - Rare lamb chashu for 350 yen The mixed sheep includes meat miso, spicy meat miso, fish powder, garlic, crushed nuts, nori, green onions, leeks, egg yolk, and cilantro. Mix it all together thoroughly. The noodles have a chewy texture and are heavily coated with the sauce and various toppings, creating a rich flavor. It's delicious! Once you finish the noodles, mix the remaining sauce with black pepper rice to make a risotto-like dish! The rare lamb chashu was unbelievably delicious! The tender texture, the taste, and aroma of the lamb in your mouth are irresistible. It's a must-try dish as a snack or topping for the sheep soba. I found a restaurant that I definitely want to come back to!

"Ramen with lamb and dried fish broth for 950 yen, and egg over rice for 300 yen. The unique broth combines the flavors of lamb and dried fish, creating a delicious and satisfying dish. The noodles are chewy and come in a generous portion of 200g. The bamboo shoots and chashu are also delicious. I'm impressed by how well they prepared the lamb. The tsukemen is of high quality. The egg over rice is also tasty with a nice texture. I will definitely be coming back for more."

Tonkotsu lamb ramen. A perfect balance of pork bone, lamb, and seafood. The lamb broth is made from lamb bones, resulting in a very rich lamb flavor. The lamb flavor is not overpowering or unpleasant, but rather rich and delicious. The noodles, made by skilled artisans, are also delicious. While tastes may vary, I personally found it to be very delicious! I will definitely be coming back for more.

A few days ago, after seeing the sheep at the ranch... I've been wanting to eat this. (The sheep were cute, by the way.) I tried "mazetsuji" and "tsukemen" for the first time. I increased the amount of noodles in the tsukemen (for free). Mazetsuji is a ramen dish where you mix it like abura soba. Later, I received "oi karashi gohan" (free) to mix in as well. Of course, I also ordered a beer (Heartland). It was a moment of pure bliss, but I ate a bit too much... Be careful with the tempting word "free".

I visited MENSHO TOKYO today. I tried their dipping ramen for the first time and I was glad I came. Visit time: Weekday, around 3pm Access: 1 minute walk from Korakuen and Kasuga stations Crowdedness: No wait time Atmosphere: Calm space, but the calling out for orders was a bit loud. Ordered dish: Lamb soy dipping ramen, 950 yen (tax included) Serving time: About 15 minutes Payment methods: Cash ✔, Electronic money ✔, Credit card ✔. This famous shop in Korakuen offers a lineup based on lamb meat. The dish is artistically presented, with unique bamboo shoot menma. The noodles contain plenty of malt, enhancing the aroma and texture. It is recommended to take a bite of the noodles before dipping them in the soup. The dipping sauce is remarkable, with a creamy, frothy texture similar to French soup. Probably due to the generous use of lamb fat, the overall flavor is rich. However, to effectively mask the gaminess of the lamb, the dipping sauce is strongly spiced, with coriander and lemon to complement, so the smell is not a concern at all. After finishing the noodles, they also offer complimentary green onions for soup refills, showing their thoughtful service. Next time, I want to try their oil ramen and fully enjoy the lamb flavor.

There were about 6 menu options to choose from, but I ultimately decided on the Lamb Tonkotsu Ramen because I was craving a hot bowl of soup. The soup was piping hot and packed with flavors of lamb and pork bones. It was a fresh and unique taste that I had never experienced before. The ramen comes with both lamb meat and pork chashu toppings, which paired well with the refreshing sudachi. The noodles were straight and firm, complementing the rich soup perfectly. The addition of a seasoned boiled egg topping was also a nice touch!

I went to the corner of Korakuen. This home center in the middle of the city is probably the only one around here. Since I came all the way here, I decided to have lunch here and waited for the store to open. There were two types of ramen, one with dried bonito and pork bone, and I chose pork bone. Soon the dish was served, and when I tasted the soup, it was a bit different from the Kyushu-style pork bone soup, more like a soup served with Western dishes. It turned out they used lamb bones. Not only was lamb meat placed on top, but the entire ramen was made with lamb. The noodles had a slightly firm texture that matched the soup well. It was delicious. Thank you for the meal.

Gather all ramen lovers! This was my first time trying this ramen. It had a combination of lamb meat and seafood broth with lamb chashu. The flavor is quite strong and surprising at first, but it becomes addictive. The noodles were also carefully chosen, with a great texture and aroma that complement the soup well. Adding roasted green tea or vinegar on the table gives a different taste. Especially the green tea enhances the goodness of the soup. Definitely give it a try. They have seasonal limited-time menus. There might be a line during lunchtime. The interior has mostly counter seats, with a table that can seat 8 people. I couldn't help but do a double-take at the chandelier made of dried fish. Thank you for the meal!