The creator of Mensho, Tomoharu Shono, is a famous dude in the ramen world. He opened half a dozen shops in Tokyo, one in San Francisco, and now another one in Shinjuku, the heart of Tokyo. For this relatively new store called “Mensho San Francisco”, Shono-san brought back the creations that he designed for the American taste in his store in San Francisco. An absolutely unique concept and the only one of its kind.
The unique Americanized ramen variants that we had were:
A5 Wagyu Ramen
The absolute star of this shop comes in a very rich shoyu broth. In the US shop, you will pay $39 for this awesome bowl which is topped with a large slab of intensely marbled A5 wagyu beef from Kagoshima. A5 is the highest grade of Japanese beef, so you are getting world class beef here. When served, the beef is still almost raw, but slowly cooks in the scalding hot shoyu broth. The noodles are fresh and prepared in the kitchen of the restaurant. An absolute delight!
The Matcha Ramen
Americans love creamy and rich ramen, at least according to everything I have read online and and experienced in the States. In addition to that, Matcha seems to be a trend that is not new, but definitely ongoing and long lasting, as it seems. So Shono-san combined the American love for rich ramen and the hype of Matcha and created an absolutely fantastic toripaitan matcha ramen bowl. The blend of creamy chicken soup and slightly bitter green tea works fabulously. It definitely reminds you of a non-sweet matcha latte from Starbucks that is enriched with salty and chicken flavor components.
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