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Mensho Franchise
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MENSHO Franchise
Bringing happiness to people through the power of ramen. That is our mission — and we pursue it seriously, on a global scale.
In 2016, MENSHO opened its first international location in San Francisco, California. Our chicken paitan ramen and vegan menu — developed specifically to match local food culture and tastes — quickly gained widespread recognition. Since 2017, MENSHO has been featured in the Michelin Guide every year, growing into a highly regarded brand overseas.
Rather than simply exporting Japanese flavors, we believe in creating ramen locally that truly resonates with the people who live there. Today, MENSHO continues to expand across the United States and around the world, and we are actively seeking corporate partners and individual investors who share our vision and wish to grow together with us.
Creating tomorrow’s bowl — for the world. That is the MENSHO Franchise.
Features
Features of the MENSHO Franchise
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01 Speed Without Compromising Quality
Pre-opening training typically takes approximately 2–4 weeks. MENSHO has developed a system that enables partners to reproduce our high-quality ramen and menu offerings quickly. Continuous support is provided in market research, site selection, and store operations
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02 Proven Operational Support
With over 20 years of experience in Japan and the United States, MENSHO provides comprehensive operational support worldwide.
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03 Localization of Ramen Culture
MENSHO adapts each concept to local food cultures while creating exciting dining experiences.
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04 Brand Guidelines and Design Support
We provide branding standards, floor plans, and cost-efficient opening strategies.
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05 TEAM MENSHO
Over 1,000 ramen recipes have been developed across seasonal, vegan, halal, and health-conscious categories.
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06 Global Expansion
MENSHO’s team has over 20 years of experience in Japan and the United States and has earned numerous awards. In addition to our core menu, we have developed more than 1,000 ramen recipes to meet diverse needs, including seasonal limited bowls as well as vegan, health-conscious, and halal options. Our product development team continues ongoing R&D and can also provide recipes and technical consulting.
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07 About MENSHO Ramen
At MENSHO, we use chicken-based soup to create a rich, creamy chicken paitan broth. By applying specialized techniques to a seemingly simple process, we produce a deeply flavorful soup that goes beyond conventional pork-bone broths. We chose chicken because we believe it can be widely accepted by diverse customers, including those with health constraints and religious dietary restrictions.
We can also offer vegan ramen, which allows us to serve a wider range of customers such as families with children and senior guests. However, because it is difficult to fully reproduce MENSHO’s signature flavor using only plant-based ingredients, our representative signature menu remains chicken-based chicken paitan.
MENSHO Group Locations
Discover some of the flagship restaurants in our group.
MENSHO (Houston)
Houston, TX, USA
32 seats
Opened in Oct. 2024
MENSHO TOKYO (Sukhumvit)
Bangkok, Thailand
38 seats
Opened in Nov. 2018
MENSHO TOKYO (Sydney)
Sydney, NSW, Australia
48 seats
Opened in Apr. 2024
Message
Message from Tomoharu Shono
Ramen Creators Crafting Tomorrow’s Bowl
In 2005, we opened our first shop, “Menya Shono,” in Ichigaya, Tokyo. At the time, we focused solely on delivering a moment of happiness to each person who visited, through a single, all-out bowl of ramen.
On March 11, 2011, the Great East Japan Earthquake struck, and many people lost their homes and access to food. At that time, we felt that “right now, our ramen is needed,” and we headed to Tohoku to support relief efforts. In disaster areas where gas and electricity were unavailable and people were forced to eat cold meals, a hot bowl of ramen carried great meaning. Witnessing the lines of people waiting and the smiles that appeared one after another, I strongly realized that ramen has the power to brighten people’s hearts and bring warmth to everyday life. This experience became my unwavering driving force to deliver the joy of ramen to people around the world.
With that feeling in our hearts, we expanded in neighborhoods near our founding shop—such as Shinjuku and Shibuya—while building a stronger business foundation through relentless pursuit of taste, development of new concepts and menu items, operational improvements, and the use of a central kitchen.
At the same time, we also challenged ourselves to expand overseas, sharing Japanese ramen culture—and Japan’s uniquely attentive service—throughout the world.
Even as people’s values change dramatically, what we cherish has not changed. That is, creating authentic flavor, delivering joy to people through food, and moving people’s hearts through our work. Rather than being driven by trends, we believe the value needed in the coming era is to steadily build experiences that remain in the hearts of those who eat with us.
Under the mission of “Creating Tomorrow’s Bowl,” we will continue to pursue uncompromising taste and memorable experiences, contribute to society through food, and keep challenging ourselves on the global stage.
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