Every time I come to Tokyo, I make it a point to visit not only the most talked-about ramen shops but also those recommended by friends.
This time, I stopped by Menya Sho, a place my friend couldn’t stop raving about.
The clear, refreshing chicken broth and carefully prepared toppings like char siu left a great impression. Overall, it was a high-level bowl of ramen.
If you want to try chicken ramen in Tokyo, I highly recommend this spot!
Menya Sho: A Chicken Ramen Shop Tucked Away in Nishi-Shinjuku
Menya Sho is about a 7–8 minute walk from JR Shinjuku Station, and even closer to Seibu Shinjuku Station.
Here it is! It was around 6:00 pm on a weekday, and luckily there was no line outside. Inside, though, it was packed, including the waiting seats.
First, I bought a meal ticket. They seem to offer four main dishes all based on chicken broth: “Kousai Tori Dashi Shio,” “Kousai Tori Dashi Shoyu,” “Chicken Paitan Tsukemen,” and “Chicken Paitan Ramen.”
Since it was my first time, I went with the classic “Kousai Tori Dashi Shio,” and opted for the deluxe version.
People at the counter quietly waited and enjoyed their ramen.
After about ten minutes, I was finally seated. Right in front of me was a sign proudly listing their premium ingredients.
Eggs are “Nasu Goyo Eggs.”
Chicken is “Daisen Chicken.”
I wondered, what exactly is an air chiller system?
Their pork is “Sakurajima Biyuton.”
Cute pig—winking at me, but about to be eaten.
Clear, Flavorful Broth with Carefully Crafted Toppings
Here’s the deluxe Kousai Tori Dashi Shio Ramen.
The clear soup and colorful toppings looked incredibly appetizing.
The broth had a wonderful chicken aroma. Light yet deeply flavorful—so good!
Even for someone from Kyushu, where thin noodles reign supreme, these noodles were delightful. They coated perfectly with the broth.
Double char siu: one pork, richly fatty; the other chicken, firm and meaty. Both excellent.
Wontons that go perfectly with chicken ramen—so silky and smooth.
Egg was perfectly soft-boiled.
Finished off with tamago kake gohan (rice topped with raw egg). I love extra egg, so I also poured some soup over part of it to make a little rice porridge.
It was the first time I’d seen wasabi served with it—but it worked surprisingly well.
TKG (tamago kake gohan) with quality egg, soy sauce, and ramen broth is simply amazing.
Final Thoughts
Living in Fukuoka, the kingdom of tonkotsu, I rarely eat anything else—but Menya Sho is a deeply satisfying ramen I can recommend to anyone, even fellow Kyushu folks.
It may be slightly off the beaten path, but hey—it’s Shinjuku, so still very convenient. If you’re in the Tokyo area for business or travel, definitely give it a try!
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