Best Dishes at Raa Menya Shima

The signature shoyu ramen features a dark, complex broth made from whole chicken, chicken carcass, pork bones, dried seafood, and dried tomatoes. The shoyu tare adds nuttiness and smokiness that uplifts the chicken base. Noodles are thin, chewy, and imported directly from Shinasobaya. The broth demonstrates remarkable depth for such a small restaurant — every sip reveals new umami layers.

The special tokusei bowl is the full expression of Chef Shima's technique. It features the signature shoyu broth and noodles, topped with plump wontons filled with shrimp and pork, charcoal-grilled pork belly and shoulder chashu, tsurushiyaki-style pork chashu, chicken breast chashu, black truffle (tartufata), sliced negi, and ajitsuke tamago (soft-boiled egg). Every topping is individually excellent and together they create a complete, multi-layered eating experience.

The tantan tsukemen features dipping noodles paired with a sesame-based spicy broth. While not as famous as the shoyu ramen, it represents Chef Shima's versatility. The same premium noodles are dipped into a broth with different aromatic and spice profiles. A refined take on the tantan style.

The shio (salt) ramen uses the same quality chicken, seafood, and pork base as the shoyu but finishes with salt tare instead. This creates a lighter, brighter profile while maintaining umami depth. The same thin, chewy Shinasobaya noodles cut through the delicate broth perfectly.