Mensho Tokyo's signature ramen: a creamy, emulsified broth made by simmering chicken bones, aromatics, and collagen-rich ingredients for 12+ hours to create a porcelain-white color. The broth is intensely savory without any fishy notes. Topped with tender chashu (braised chicken), fresh bamboo shoots, green onion, and a soft-boiled egg. The noodles are springy and hold up to the rich broth.
Tips from diners
This is the entry point to Mensho's menu. The creamy broth is approachable and the flavor is pure chicken, not overly complex. Perfect intro.
Drink the broth at the end—it's the masterpiece here. By the end of the bowl, the flavor has concentrated even further. Don't waste it.
Delicate enoki mushrooms (thin, strand-like) clustered and deep-fried until crispy, then dusted with togarashi (Japanese chili pepper blend) and salt. The mushrooms retain some delicate texture inside while the exterior crisps. The togarashi provides moderate heat with subtle citrus undertones. A vegetarian-friendly side showcasing Japanese spice culture.
Tips from diners
The togarashi is noticeable but not aggressive. If you're sensitive to chili, eat just one piece first; if you like spice, order this with confidence.
This side pairs well with the Toripaitan ramen for a textural shift. The delicate fried enoki against the creamy broth is appealing.
A textural contrast to ramen's soft components: golden, crispy fried chicken thighs seasoned with soy, ginger, and garlic. Served with a light dipping sauce. The chicken pieces are bite-sized and designed to be eaten between slurps of ramen, adding crunch. The frying technique creates a thin, shattering crust while the inside stays juicy.
Tips from diners
Order this as a side to your ramen for contrasting textures—the crispy crust against the soft noodles and creamy broth is intentional.
The chicken isn't spicy, but the dipping sauce has a touch of chili. Try one piece first before committing.
A seasonal offering from Master Shono: a lighter broth than Toripaitan, made from seafood stock (bonito, kelp, anchovies) rather than chicken. Topped with marinated soft-boiled eggs, green onion, nori strips, and bamboo shoots. The marinated eggs are the star—glossy and rich, with a jammy center. The broth is delicate and supports the egg rather than competing.
Tips from diners
The marinated eggs are the focus here. Eat at least one whole before breaking into the broth—appreciate the glaze and jammy texture.
If Toripaitan feels too heavy, this is the lighter alternative. The seafood broth is delicate but not wimpy—still deeply flavorful.
An inventive ramen featuring a red miso broth infused with local Thai ginger, creating unexpected warmth and floral notes. Topped with thin slices of A5 wagyu beef, fresh coriander, and crispy fried shallots. Master Shono's seasonal menu item that bridges Japanese technique with Thai ingredients. The wagyu melts on contact with the hot broth, enriching the miso further.
Tips from diners
The Thai ginger integration is subtle—don't expect a Thai curry bowl. It's a Japanese miso broth with ginger whispers, not domination.
The wagyu is premium but thinly sliced—each piece melts instantly. Order the 5-piece upgrade (590 THB) if you're a meat lover; the standard has 2 pieces.
Mensho Tokyo brings Master Tomoharu Shono's 'hyper ramen' philosophy to One Bangkok, celebrating seasonal ingredients and local Thai flavors alongside Japanese tradition. Shono, renowned as the 'Mozart of Ramen,' champions a rotating menu that changes with seasons—expect only ramen prepared that day rather than a static list. The signature Toripaitan (chicken paitan broth) and inventive limited editions like Wagyu Miso Ramen showcase Shono's technical precision and willingness to experiment beyond traditional boundaries.
Mensho Tokyo changes its menu regularly based on seasonal ingredients. Only ramen available that day are offered—there's no fixed menu. Ask what's available when you arrive.
Arrive before noon or after 1:30 PM to avoid peak crowds at One Bangkok. The restaurant is small, and midday waits can hit 30+ minutes.
Located in The Storeys at One Bangkok, a shopping complex. Parking is available in the building. This is a casual mall food court-style setting, not fine dining ambiance.
Eat ramen quickly—noodles soften the longer they sit in hot broth. Ideally, eat within 3-4 minutes of arrival. Slurping is encouraged and expected.
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