Tsukemen means noodles for dipping—fresh noodles are cooled in ice water and eaten by dunking into a thick, concentrated broth. This version features three chashu preparations: Bara Chashu (marbled pork belly), Rosu Chashu (lean pork shoulder), and Tori Chashu (poached chicken breast). The broth is made from organic Khao Yai chicken and Japanese dried seafood (fushi) imported from Kyoto. Each dip saturates the noodles with umami. This is why reviewers fly to Tokyo just to eat here.
Tips from diners
You're dipping, not slurping soup. Grab a nest of noodles with your chopsticks, dip into the concentrated broth, then eat. The broth is intentionally thick—it's not soup.
Arrive right at 11am opening or after 2pm to avoid lunch rushes. Lunch (12-1:30pm) has 30-40 minute waits. The line wraps around the floor during peak hours.
Japanese gyoza (five pieces) with a pork and chive filling. They're pan-fried until one side crisps into a golden, crispy base (the 'tare' or edge) while the other side steams. Served with a small container of gyoza sauce (vinegar and soy) and a tiny mustard pot for heat. These pair perfectly before a bowl of ramen—lighter, textural contrast.
Tips from diners
Order as an appetizer and eat while your ramen is being prepared. They cool quickly and aren't as good reheated.
A specialty ramen that showcases the seafood-forward approach. Clams are simmered into a broth that's deeply umami with subtle brininess. The shoyu (soy) base adds another layer of saltiness and depth. Fresh noodles are ideal for this style—they pick up all the clam sweetness. Topped with chashu pork, a flavor-marinated egg (ajitsuke tamago), and a sprinkle of nori. This style is rare in Bangkok and a reason to visit Menya Itto specifically.
Tips from diners
This broth is lighter than tsukemen but more intense than basic shio. It's a middle ground for those wanting seafood flavor without overwhelming richness.
For those who want soup-style ramen rather than dipping noodles. The shio (salt) broth is clean and salty, made from the same imported seafood and Khao Yai chicken as the tsukemen broth. Fresh noodles have the same chewy bounce. Topped with sliced chashu pork, green onion, and a drizzle of XO sauce (fermented scallop and chili oil from Hong Kong). The XO adds a luxe depth that most Bangkok ramen shops skip.
Tips from diners
The shio broth is lighter than typical tonkotsu (pork bone) broths. If you want something heavier, order the miso or shio+seafood blend.
A seasonal special that appears when rock lobster is available. The broth uses lobster head and shell for an intensely sweet, umami-packed base that's lighter than the pork-based versions but more luxurious. Paired with premium chashu selections that might include wagyu or rare cuts. This is their highest-priced item and worth splurging on for a special occasion. The lobster sweetness contrasts beautifully with the concentrated, salty broth.
Tips from diners
Check availability before ordering—this is seasonal and not always available. Call ahead if you're specifically craving this version.
Menya Itto was founded by Yukihiko Sakamoto in Tokyo's Shinkoiwa district and earned Japan's top ranking for tsukemen on Tabelog. The Bangkok location brings the exact same recipes and techniques to the third floor of Gaysorn Tower. The signature tsukemen broth is made from organic Khao Yai chicken and Japanese dried seafood imported from Kyoto. Noodles are made fresh in-house daily using a flour blend exclusive to Menya Itto, giving them their signature chewy bounce.
It's on the 3rd floor of Gaysorn Tower shopping mall at the Siam intersection. Take the escalator up—it's not street-facing. Parking available in the mall basement.
No reservations—first-come basis. The queue moves fast (bowls take 8-10 minutes to prepare). During lunch, expect 30-40 minute waits. Arrive at 11am or after 2pm for shortest waits.
Noodles are freshly made each day. If you want the best batch, come early in the day. Later services sometimes use noodles made earlier and stored (still good but not optimal).
Credit cards accepted—good if you're avoiding ATM queues at busy times. The efficient counter service gets you in and out fast, unlike table-service restaurants.
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