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Quite possibly the most famous ramen restaurant in not just Tokyo but all of Japan, Menya Itto is a short walk from Shin Koiwa Station. This outlet is the original of quite a few around Japan as well as Singapore and Thailand — each differing in their menus and specialties. The main branch remains the chef and master Yukihiko Sakamoto's best establishment to date.
Lines used to go up to three blocks down with about 100 people waiting for their turn, but recently the queuing system has changed to accommodate the massive crowds. A ticket number with the appointed time to return for your seating can be purchased outside the shop.
Offering both tsukemen and standard ramen, both are outstanding at Menya Itto. The rich, flavorful, and thick broth is made from chicken that is specially sourced from a farm in Ibaraki prefecture, a variety of dried seafood, fresh vegetables, and a couple of other secret ingredients that the master will not disclose. The dash of shoyu tare accentuates the umami brilliantly.
The bestseller is the special seafood chicken tsukemen. The chicken slices used in all bowls are cooked using sous vide method and this keeps the moisture of the chicken intact. Made from six types of flour, the ramen noodles are thick and chewy.
From the convenient queueing system to the deliciousness of the dining experience, Menya Itto is absolute perfection all around. Ramen lovers and Japanese food enthusiasts should not skip out on this excellent ramen-ya when they find themselves under the bright lights of Tokyo.
Menya Itto Phone Number
Sunday: 11:00 AM - 03:00 PM, 06:00 PM - 09:00 PM
Monday: 11:00 AM - 03:00 PM, 06:00 PM - 09:00 PM
Tuesday: 11:00 AM - 03:00 PM, 06:00 PM - 09:00 PM
Wednesday: 11:00 AM - 03:00 PM, 06:00 PM - 09:00 PM
Thursday: 11:00 AM - 03:00 PM, 06:00 PM - 09:00 PM
Friday: 11:00 AM - 03:00 PM, 06:00 PM - 09:00 PM
Saturday: 11:00 AM - 03:00 PM, 06:00 PM - 09:00 PM
Menya Itto Address
1-4-17 Higashishinkoiwa, Katsushika City, Tokyo 124-0023, Japan
Menya Itto Cancellation Policy
Free cancellation up to 1 week priorRead more