About Us

Discover the philosophy behind MENSHO, the values that shape what we do, and the journey that has brought us here.

Index

01. The Farm to Bowl Philosophy

At MENSHO, we use only premium ingredients sourced from Japan’s seas and fields. By visiting the places where these ingredients are produced, learning their stories, and sharing them with our guests, we strive to bring producers and customers closer together. We also honor the craftsmanship behind every ingredient, preparing each dish with care, and respect, and as little waste as possible.

The wheat we use for our noodles is purchased directly from the farms. The harvested grain is stone-milled in our stores to create fragrant, freshly milled flour, which we use to make our house-made noodles.

We believe that as the Farm to Bowl philosophy spreads, more people will develop a deeper appreciation for food, and ramen itself will become healthier, more meaningful, and more enriching.

With that belief in mind, all of us at MENSHO continue to dedicate ourselves every day to this mission.

02. A Message from Founder
Tomoharu Shono

Creating the Bowl of Tomorrow

Tomoharu Shono founded Menya Shono in 2005.
Here, he shares the values he has pursued through every bowl, and the philosophy behind them.

03. The History of MENSHO

Sep 2005

Opening of Menya Shono
Feb 2010

Establishment of MENSHO Co., Ltd.
2015

Establishment of MENSHO FACTORY (Central Kitchen)
2016

Opening of the first U.S. location (MENSHO TOKYO)
2017

Shono appointed as a Guest Chef at Twitter Headquarters
2018

Opening of the first Thailand location (MENSHO TOKYO)
2020

Opening of the first India location(Currently closed)
2021

Opening of the first China location(Menya Shono Laboratory)
2023

First shop in the Kansai region(Kansai International Airport)
Opening of the first Australia location (MENSHO TOKYO)
2024

Opening of the first Singapore location (MENSHO TOKYO)
2026

Opening of the first Hawaii location (MENSHO)

04. Awards and Media

Awards

International

MICHELIN GUIDE California (2017–2025)
San Francisco Restaurants Top 100
Trip.com Gourmet – Shanghai
Bangkok Restaurants Top 50
Grab Award Thailand
India – Top 20 Japanese Restaurants

Japan

TRY Ramen Awards – No.1 in Category
Ramen Walker – No.1 New Restaurant Nationwide
Tabelog Top 100 Restaurants (Ramen)

Media

TBS “Sekai Kurabete Mitara” / Broadcast on November 15, 2025

Our founder, Tomoharu Shono, took on the challenge of creating authentic ramen in Brazil using ingredients from the Amazon.

TBS “King’s Brunch” / Broadcast on November 5, 2025

MENSHO District’s Shoyu Ramen and Duck Matcha Ramen were featured on the program.

Newspaper

The Japan Food Service Newspaper / September 5, 2025 issue

Our founder, Tomoharu Shono, was featured on the front page in the “Ramen Special” feature.

Magazine

Toyo Keizai / Toyo Keizai Online / August 30, 2025 issue

Jikasei MENSHO’s business was featured in the special feature “The Future of Inbound Consumption.”

Nippon TV “DayDay.” / Broadcast on January 30, 2025

Our limited-time menu item, Duck and Matcha Chocolate Ramen, was featured on the program.

Magazine

Nippon TV “ZIP!” / Broadcast on January 13, 2025

MENSHO SAN FRANCISCO’s A5 Wagyu Matcha Chicken Paitan Ramen was featured on the program.

05. Company Profile

Trade name: MENSHO Co., Ltd.
Permanent address: 1F, Crescent Building, 1-3 Ichigayatamachi, Shinjuku-ku, Tokyo 162-0843, Japan
Head Office address: 4F, MBS Otowa Building, 1-20-14 Otowa, Bunkyo-ku, Tokyo 112-0013, Japan
Phone: +81-3-6902-2879
URL: https://mensho.com/
Founding year: September 15, 2005
Year established: February 12, 2010
Capital: ¥5,000,000
Officer: President & CEO Tomoharu Shono
Number of employees: 40 (as of April 1, 2026)
Business: Ramen restaurant operations
Restaurant consulting and production
E-commerce business
Educational and training programs
Main Bank: MUFG Bank, Ichigaya Branch
Sumitomo Mitsui Banking Corporation, Kojimachi Branch
Sawayaka Shinkin Bank, Yotsuya Branch
Yamanashi Chuo Bank, Kanda Branch
Higashi-Nippon Bank, Shinjuku Branch

CEO Message

CEO / Ramen Creater

Tomoharu Shono

Creating the Bowl of Tomorrow

In 2005, I founded Menya Shono.
At the time, I was not focused on expanding the business. My only goal was to bring joy to the customers in front of me, and I devoted myself to crafting each bowl with care.

Then came March 11, 2011.
A devastating earthquake struck northeastern Japan, leaving many communities struggling even to secure food.

Believing that ramen could offer them comfort and support, we traveled to Ishinomaki to serve hot meals. As electricity and gas were unavailable, many people had no choice but to eat cold food day after day. The warm bowls of ramen we provided were met with long lines, gratitude, and countless smiles. In that moment, I became convinced that ramen has the power to move people’s hearts and bring warmth and comfort back into everyday life.

That experience became our starting point. Since then, we have continued to believe in the potential of ramen and to expand its value in new ways.

Today, MENSHO has grown both in Japan and internationally. Each location has its own menu and concept, while continuing to create bowls that are deeply rooted in the culture and character of the place it serves.

By engaging with local ingredients and local culture, we aim to create ramen that could only be born in that place—while cultivating new culinary value and culture through every bowl.

In today’s world, where values and lifestyles are becoming increasingly more diverse, we believe our commitment to ingredients and to creating moments of genuine inspiration through food has become more important than ever.

Guided by our belief in “Creating the Bowl of Tomorrow,” we will continue refining both our craft and our spirit, striving to remain a brand trusted by people around the world

Franchise

We are seeking franchise partners.
If you share our vision,
we invite you to grow Mensho
and bring ramen to the world together.

Recruit

We are looking for people
to join our team at Mensho.
See our careers page
for available positions and details.