Mensho Tokyo: Japan’s Ramen Royalty Arrives

Mensho Tokyo brings one of Japan’s most talked-about ramen experiences to Melbourne, and the hype is justified. Founded by master chef Tomoharu Shono, this is ramen for the purist — a bowl that’s both soulful and technically exacting. The fit-out is dark and minimalist, built around the open kitchen where broth simmers and noodles are pulled fresh.

The Menu: Deep, Complex, Addictive

Every bowl is a study in balance. The tori paitan, made from slow-cooked chicken and soy, is impossibly creamy. The wagyu shoyu ramen delivers layers of savoury depth, while vegan options go beyond imitation, built on mushroom dashi and truffle oil. The noodles are house-made and tailored to each broth type, ensuring texture meets flavour in perfect sync.

Sides stay minimal — a slice of chashu pork, a soy egg cooked to molten precision, maybe a glass of sake or Japanese beer to complete the ritual.

The Vibe: Intense, Immersive, Unforgettable

Mensho Tokyo feels more like a temple than a noodle bar. The lighting is low, the seating tight, and every sound — from the simmering stock to the first sip — adds to the theatre. Service is swift, but never rushed. It’s ramen elevated to fine dining energy, where technique and comfort meet in one perfect bowl.