[Swipe left for gallery] In Tokyo Food File, Robbie Swinnerton writes that Tomoharu Shono’s restaurants are giving us a taste of the future in each bowl of noodles: “Still in his 30s, Shono already has six locations in the Tokyo area and another in San Francisco. None are what you’d call traditional. But it’s at his newest venture, Mensho, that he is really charting new territory.” 🍜(Robbie Swinnerton @tokyofoodfile photos)
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– Mensho’s signature dish, a seafood ramen, is served with chicken slices, tuna wonton, scallops and bottarga
– Both the ramen and the tsukemen (dipping noodles) are made from freshly stoneground wholewheat flour.
– A man with a manifesto: Mensho’s innovative owner, Tomoharu Shono
– Mensho’s tamago kake gohan comes with a whole raw egg yolk
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#ramen #ラーメン #noodles #面 #foodporn #foodgram #food #tokyofoodfile
Alo Japan.