Latest news with #Mensho
Time Out
2 days ago
- Entertainment
- Time Out
Mensho Tokyo
This Michelin-recognized chicken ramen chain has opened its first L.A. outpost in the heart of downtown Culver City, and the tori paitan is absolutely worth the hype. On my visit, I tried the signature tori paitan, which uses a creamy chicken broth base and adds three kinds of chashu (A5 Wagyu, fermented pork and duck), truffle sauce, burdock chips and more. I also ordered the Garlic Knock Out, which is Mensho's maximalist version of a spicy ramen, but ultimately preferred the milder signature, at least as a first-timer. The array of appetizers here are just as well considered, from buttery corn ribs to a tasty chicken karaage served with spicy garlic sauce or house fermented black vinegar. The Wagyu-obsessed will probably appreciate the A5 nigiri, which can be topped with scallions or ikura, but I found the dish to be rather underwhelming. The restaurant doesn't offer reservations or even a formal waitlist, and the queue can end up taking about 45 minutes or more on weekend evenings. For best results, arrive early, or try coming on a Tuesday or Wednesday night.
Eater
3 days ago
- Entertainment
- Eater
Mensho Ramen in Culver City Could Be LA's Best New Noodle Shop
One of Tokyo's most celebrated ramen restaurants, Mensho Ramen, opened in Culver City on May 16 without much of an announcement beyond a subtle post on Instagram from its chef, Tomoharu Shono. The small space along Culver Boulevard has already drawn modest lines for its toripaitan-based ramen, housemade wheat noodles, and inventive topping combinations. Alongside its LA expansion, Mensho has already opened two outlets in San Francisco and one in Oakland to great fanfare stateside, which means its arrival in Southern California could spark a similar response in an arguably vaster and more passionate ramen scene. Mensho keeps it fairly straightforward with a creamy, chicken-based broth that is as rich as, or even richer than, Hakata-style tonkotsu, offering a subtle sweetness that balances the thick, mochi-like noodles. The shop's signature ramen ($28), topped with tender duck slices, A5 wagyu beef, fermented pork chashu, truffle sauce, mushroom menma, smoked ajitama egg, gobo chips, and hojicha, is a torrential cavalcade of umami-rich ingredients. The toppings blend together with the heady, aromatic, and textural pleasures on par with some of the best ramen bowls in Japan. Even among LA's crowded ramen market, this is one of the most impressive bowls already. Flavor combinations extend to the Garlic Knock Out, laden with various notes of the allium, including grilled garlic, black garlic oil, minced garlic, fried garlic chips, red onion, spicy gobo chips, and a subtle chile sauce. Think of it as a redolent cousin to Mensho's signature, with a lot more crunchy texture. An Old School bowl takes out the luxe duck and A5 wagyu, keeping the toppings more classic. A chicken and lamb-based broth comprises the final meat-based variant, with spicy ground lamb, eggplant, smoked nuts, and shishito peppers offering a truly gonzo permutation. Mensho also prepares three vegan ramen bowls (a take on the Garlic Knock Out, cauliflower tan tan, and yuzu) which employ a shio koji and dashi broth. Unfortunately, the shop doesn't offer gluten-free noodles yet. Appetizers are focused yet well-executed, including corn 'wings' meant to resemble ones made with chicken, karaage fried chicken, fried horse mackerel (aji), and a negi-ikura rice bowl topped with seasoned salmon roe. The restaurant's diminutive space, previously occupied by Sweet Lily Bakery, accommodates about 40 diners at a time, including those seated at a large triangular communal table, four-tops, and counter seating. Mensho's expansion appears to have been thoughtful and slow-paced compared to competitors like Jinya and Kyuramen, which have opened dozens of locations across the country in recent years. In Culver City alone, the ramen scene is heating up with nearby Ippudo opening last month, Afuri down the block, and Moto farther west. Mensho has five stores in Japan, one in Melbourne, and another in Bangkok, and just opened a restaurant in Salt Lake City, Utah. Mensho Ramen is open from 5 p.m. to 9 p.m., Tuesday to Sunday, closed Mondays at 9516 Culver Boulevard, Culver City, CA, 90232. Sign up for our newsletter.
Axios
24-05-2025
- Axios
Mensho ramen shop opens in Salt Lake City with a limited menu
Mensho, one of the most-renowned ramen restaurants in Tokyo, soft-opened in Salt Lake City's Post District on Saturday. The intrigue: The specialty ramen spot makes fresh noodles daily, uses local ingredients and serves high-end fixings like A5 wagyu and truffle paste. Catch up quick: Since opening its first Tokyo location in 2005, the restaurant, led by ramen master Tomoharu Shono, has expanded overseas to Australia, Thailand, China, India, Singapore and a few U.S. states, including California, Texas and Arizona. What they're saying:"Salt Lake City brings a lot of different people, It's going to bring the Olympics," executive chef David Vu told Axios about what drew the franchise to Utah. The city is becoming more well known for its growing food scene, and "we want to grow with you guys," he noted. What I tried: I slurped Mensho's rich wagyu shoyu ramen and savored the karaage fried chicken.
Axios
05-02-2025
- Entertainment
- Axios
Bite Club: Mensho's GKO ramen is a delicious garlic bomb
Believe the hype when it comes to Mensho, a Tokyo-based ramen chain that's spreading through the Phoenix area. State of play: The restaurant opened its first Arizona location last summer in Mesa, followed by its second Valley restaurant a few weeks ago in central Phoenix. Catch up quick: Founded in Tokyo in 2005, Mensho is a Michelin-starred restaurant with a global presence that's expanded significantly in the last decade. Mensho opened its first U.S. location in San Francisco in 2016 and now has eight shops in California, Arizona and Texas, with four more planned later this year for California, Hawaii and Utah. Zoom in: Mensho's menu is full of creative choices. The Signature Toripaitan is a meat-lover's dream bowl with wagyu beef, pork, chicken and duck chashu. There's a wagyu truffle cheese ramen and another with wagyu and lobster. Pro tip: Bring your big bucks and big appetites, since each of those options runs $48. Best bites: I got the Garlic Knock Out, with creamy chicken broth, chili powder and flakes, chicken chashu, gobo — a potato-like root vegetable — and five different garlic preparations. The name says it all. GKO is a garlic bomb with a spicy kick. The broth is creamy and savory, and the ingredients bring an incredible blend of flavors and textures. I added an egg at my server's suggestion. It was a good call. The bottom line: Mensho's ramen is as good as I've ever had, and the GKO was a unique dish unlike anything I've tasted.
