While the Tsukemen is the star, the Shoyu ramen is a technical highlight that showcases the kitchen's mastery of traditional stocks. The broth is crystal clear and packed with a refined umami from chicken and various dried fish. It's served with different, thinner noodles than the Tsukemen, designed to highlight the lighter broth. Reviewers often mention it's the best 'clean' ramen in East Tokyo.
Tips from diners
The Shoyu version has a more pronounced seafood punch than the creamy Tsukemen. It's the best baseline to judge their stock-making skills. Order it with an extra marinated egg (ajitamago).
The signature tsukemen features thick, chewy noodles made with whole wheat flour paired with a rich dipping broth simmered for 13 hours. The broth blends Akanedori breed chicken with five types of seafood including dried sakura shrimp and sardines. The bowl comes topped with chicken char siu, egg, seaweed, and chicken meatballs made from specialty French Red Broiler chickens. Diners dip each bite of noodle into the intense, layered broth.
Tips from diners
The broth is impossibly rich due to 13 hours of simmering. Don't skip any of the toppings — they're essential to the experience.
The chicken meatballs are made from French Red Broiler chickens — notice their unique flavor and texture compared to standard meatballs.
The absolute must-order at Menya Itto. The broth is a masterpiece of reduction—simmered for 13 hours until it is white, thick, and velvety, offering a deep umami that isn't heavy or greasy. It features large, chewy noodles that are made from a blend of several high-quality wheat flours. The 'Tokusei' (special) version adds a variety of toppings: charcoal-grilled pork, sous-vide chicken char siu, and traditional braised pork belly. Reviewers consistently praise the broth's balance and the way it clings to the noodles. It is widely cited as the best tsukemen in Tokyo.
Tips from diners
The noodles are very large—don't dip them completely! Only dip the bottom half of the noodles to maintain the balance of the wheat flavor and the rich broth. The chicken meatballs (tsukune) inside the broth are a sleeper hit.
An upgraded version of the signature tsukemen featuring additional slices of both chicken and pork char siu. The extra protein creates a more substantial bowl and layers additional flavors into the dipping experience. Paired with the same 13-hour broth and whole-wheat noodles.
Tips from diners
Order this if you want more substance and flavor variety. The extra char siu makes it feel like a different dish.
Individual topping upgrades including additional soft-boiled eggs (ajitsuke tamago) and sheets of nori seaweed. These can be added to any tsukemen or ramen bowl to increase satiety and add more texture variety to the dipping experience.
Tips from diners
The egg and seaweed are inexpensive upgrades. Consider adding them if you're hungry or want to extend the meal.
An optional upgrade to get an extra thick version of the house noodles. Made with a higher percentage of whole wheat flour, these noodles have even more chew and deliver stronger wheat flavor. Available as an add-on to any tsukemen or ramen order.
Tips from diners
Worth the small upcharge if you prefer maximum chewiness and wheat flavor.
Frequently cited as one of the best ramen eggs in the city. They use specific organic eggs with vibrant orange yolks, marinated for hours until the flavor reaches the center. The yolk is perfectly jammy—never runny or hard. It is a mandatory addition to any bowl.
While Menya Itto is famous for tsukemen, they also serve hot ramen where noodles and broth are combined in one bowl. The thick noodles and rich 13-hour broth work equally well in this traditional style. Popular with regulars who alternate between tsukemen and ramen.
Tips from diners
Don't dismiss the hot ramen just because tsukemen is famous — it's equally excellent and slightly cheaper.
Founded by Chef Yukihiko Sakamoto, Menya Itto is a foundational pillar of modern Tokyo ramen culture. Located in Shin-Koiwa, it consistently ranks at the top of national ramen charts. The restaurant specializes in 'Tsukemen' (dipping noodles), using a complex broth made from chicken, seafood, and several types of dried fish, along with house-made noodles that are thicker and more substantial than standard ramen noodles. It is celebrated for its technical precision and its status as a city-wide pilgrimage site.
The line can be 90 minutes or more. They recently implemented a digital ticket system—arrive at 10:00 AM to walking right into a slot. If you arrive after 2 PM, they may have already stopped taking names for the day.
Shin-Koiwa is a residential neighborhood in East Tokyo. It's about a 15-minute train ride from Tokyo Station. Combine your visit with a walk in the nearby parks—it's a great way to see a more authentic side of the city.
The service is remarkably efficient. Once you have your ticket and your seat, your food will arrive in under 5 minutes. They move very fast to keep the line moving—don't linger too long after your meal.
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