HISTORY
- 2005《TOKYO》JAPAN, 1st STORE FOUNDED
- 2013《TOKYO》JAPAN, 2nd STORE OPENED
- 2014《TOKYO》JAPAN, 3rd STORE OPENED
- 2016《TOKYO》JAPAN, 4th STORE OPENED
- 2018《BANGKOK》THAI, 1st STORE OPENED
- 2018《TOKYO》JAPAN, 5th STORE OPENED
- 2019《TOKYO》JAPAN, 6th STORE OPENED
- 2019《TOKYO》JAPAN, "NIHON RAMEN ACADEMY" FOUNDED
- 2020《TOKYO》JAPAN, "ONLINE MENSHO" OPENED
- 2023《OAKLAND》U.S.A., STORE OPENED
- 2023《OSAKA》JAPAN, 7th STORE OPENED
- 2024《ARIZONA》U.S.A., STORE OPENED
- 2024《HOUSTON》U.S.A., STORE COMING SOON
- 2024《UTAH》U.S.A., STORE COMING SOON
- 2025《KAPOLEI, HAWAII》 U.S.A., STORE COMING SOON
- 2025《HONOLULU, HAWAII》 U.S.A., STORE COMING SOON
AWARD
TRY RAMEN MAGAZINE - 1st place- RAMEN WALKER MAGAZINE - #1 in Japan
- SHINJUKU RAMEN GRAND PRIX - 1st place
- TOKYO TABELOG TOP 100
- BANGKOK TOP 50 RESTAURANTS
- MICHELIN GUIDE CA 2017-2022
- SAN FRANCISCO TOP 50 RESTAURANTS
- SAN FRANCISCO TOP JAPANESE RESTAURANTS, etc.
REGARDING RAMEN
What is the definition of ramen? This answer changes from generation to generation. Typically in Japan, ramen is a soup dish with noodles made by kneading and rolling flour with lye water. Furthermore and paramount above all else, is the harmony and balance of the five main elements of ramen— the sauce (tare), soup, noodles, oil and toppings. The explosive flavors occurring from the combination of these five elements into one bowl is the birth of a true ramen dish. But it is not enough to simply add flavoring; the balancing of ingredients to fillings, water to oil, and salt to pepper is just as important. As the creative force behind our ramen, we are committed to our study every day, increasing the explosive power of each bowl little by little.
FARM TO BOWL
MENSHO is directly connected with farm and Kura (Japanese traditional storehouses). We use fresh seasonal ingredients which come from the fields and seas. We also produce new menu items for each season. For our original noodles, particular whole wheat grains are selected from farms and ground into flour at our factories, creating noodles that contain the actual taste of wheat. Our goal is to make a pipeline from farms to customers, essentially allowing the customer to feel a farmer’s philosophy, personality and the blessing he or she instills in the products. We want to appreciate and respect the soul of each ingredient, and efficiently create delicious dishes without wasting any resources.
FOUNDER CHEF - TOMOHARU SHONO
Founded in 2005, ramen master Tomoharu Shono now operates numerous ramen concept stores in Japan and overseas, including both the ‘MENSHO’ and ‘Menya Shono’ brands. Shono-san has won many awards such as 1st place in the TRY Ramen Awards category, 1st place in Ramen Walker nationwide, 1st place in Shinjuku JG Ramen GP, he has also been introduced in many gourmet magazines such as Michelin and ZAGAT. He continues to spread high-quality ramen culture both in Japan and overseas, and has participated in events such as acting as an Australian lamb ambassador and being a guest chef at Twitter HQ in California.
