Menya Itto

Tucked away in the residential neighborhood of Shin-Koiwa, Menya Itto has earned a devoted following among Tokyo’s ramen faithful. This modest shop specializes in tsukemen—the dipping-style ramen that separates noodles from broth—and does it with a precision that borders on meditative. The vibe is quintessentially Japanese: focused, unpretentious, and entirely dedicated to the craft of noodle making.

The menu offers two distinct paths to noodle bliss. The soy sauce and seafood broth delivers a deeply savory, umami-rich experience that coats each strand of their famously chewy noodles. But it’s the thick lobster bisque that truly sets Menya Itto apart—a luxurious, velvet-textured broth that feels almost decadent for a casual ramen joint. Both options come topped with a variety of meats, letting you experiment with different flavor combinations as you work through your bowl.

The ritual here is part of the pleasure. Dunk, slurp, repeat—there’s a satisfying rhythm to eating tsukemen that encourages you to slow down and savor each bite. When you’re nearly finished, dilute the remaining broth with the hot dashi provided on the side to create a drinkable soup. And if you ordered the lobster version, don’t miss the opportunity to request a cheesy risotto made from the leftover broth—a final indulgence that makes leaving the last drops feel less tragic.

Whether you’re a ramen devotee making a pilgrimage or simply looking for an exceptional lunch in Tokyo, Menya Itto delivers an experience that punches well above its single-dollar-sign price point. Come hungry, embrace the process, and prepare to understand why locals keep coming back.