The signature bowl features a rich gyokai-tonkotsu broth that goes creamy and satisfying. The char siu is notably thick, invitingly sweet, and fatty—reviewers consistently mention ordering extra because the meat is the star. Medium-thick noodles stick satisfyingly to the soup. Topped with ajitama, menma, and greens.
Tips from diners
Order an extra portion of char siu. Multiple reviewers say one bowl's portion never feels like enough.
Half-portion ramen available if you want to try more dishes or are eating before other plans.
A properly soft-boiled egg with a just-set white and custard yolk, marinated in tare sauce. Can be ordered separately to add extra richness to any bowl.
For dipping noodle fans, Minohi offers tsukemen using the same signature broth but concentrated for dipping. The noodles are slightly thicker and sturdier to withstand repeated dipping. The creamy soup coating is key to the experience.
Opened in September 2024, Minohi ranked 3rd in the TRY 2025-2026 New Restaurant Awards. The restaurant specializes in gyokai-tonkotsu (seafood and pork bone) broth flavored with shoyu tare, creating a thick, well-balanced soup that has become instantly recognizable. With ramen and tsukemen options, Minohi offers half-portions and sits a short walk from Shimura-Sakaue Station.
Located a short walk from Shimura-Sakaue Station. The restaurant often has lines during lunch—arrive early or come during off-peak hours.
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