Rich Sea Bream Ramen at Mengyo in Tokyo – A Unique Seafood Broth Worth the Wait

When I’m traveling around Tokyo, I like to check out places that catch my eye—especially when I’m dining solo.

One such place is Mengyo in Kinshicho, Tokyo, known for its ramen made with sea bream broth.


While fish-based broths are common in miso soup or nabe hot pots, it’s rare to find ramen that fully embraces fish as the main ingredient. Usually, it’s just one of many flavor components like in seafood tonkotsu or soy-based blends.

Mengyo, however, is said to be one of the most popular ramen spots in Tokyo. Popularity doesn’t always equal quality, but I had to find out for myself.

So, I stopped by during off-peak hours on a weekday.

A Long Line in Kinshicho—The Popular Mengyo Sea Bream Ramen Shop

About a 7–8 minute walk from JR Kinshicho Station, tucked just off the main road, I spotted a small line.

At first, I thought I had lucked out. I figured I’d beat the lunch rush arriving around 1 PM.

Then I noticed another long line across the street, in front of a nearby park.

Turns out, that crowd was for Mengyo too. Wow—Tokyo doesn’t mess around when it comes to food.

The system is well organized: you buy your meal ticket first, then rejoin the line. This lets the staff start prepping ahead and keeps things moving smoothly.

I bought the “Rich Sea Bream Ramen with Rice Porridge Set” for 1,050 yen.

With ticket in hand, I rejoined the queue, watching a giant sea bream mural while waiting.

Once I was within five people of the entrance, I knew the wait was nearly over.

After about 40 minutes, I made it inside. Not bad for skipping the peak lunch hours. Locals said the line can get even longer, so go with extra time.

Inside, the shop is cozy with an L-shaped counter. Sea bream-themed décor added a charming touch.

Even on the counter—this sea bream was giving good vibes.

A poetic note explained Mengyo’s philosophy: broth made from Uwajima red sea bream, noodles crafted from 100% whole grain flour from Hokkaido, and smoked pork made over cherry wood.

The bald, tough-looking chef turned out to be incredibly friendly. Along with another staff member, they made for a warm and welcoming team.

A Rich Sea Bream Broth That Surprises—Flawless Noodles, Toppings, and a Zosui Finish

Because they had already taken my order, the ramen came shortly after I sat down.

This was the famous rich sea bream ramen.

I expected a clear fish broth, but the soup looked more like a creamy tonkotsu. Topped with komatsuna greens, smoked chashu, and a touch of fragrant yuzu.

Alongside it came a bowl of rice and toppings for the porridge, plus a dab of wasabi.

The soup isn’t exactly photogenic, but wow—it was incredible. Rich sea bream flavor filled my mouth without any unpleasant fishiness.

The chashu resembled thinly sliced ham, lightly seasoned and smoky. I could snack on this with a drink any day.

The whole grain noodles had a nice bite and a wheat aroma that balanced the soup perfectly.

Beneath the chashu was flaked, grilled sea bream, adding depth and smokiness.

And finally, the porridge. Add the rice to the remaining soup to soak up every last drop of that delicious sea bream broth. A reheating system would’ve been nice, but still—so satisfying.

Final Thoughts

This isn’t tonkotsu, soy, miso, or shio—it’s a truly unique sea bream broth ramen.

It’s an experience you won’t easily find elsewhere. Worth the wait if you’re up for something different.