When you enter Mensho you don't know if you are on a ramen shop or a laboratory. Behind this creation is Tomoharu Shono. He believes the vertical concept and control of the ingredients from the field or the ocean are the key to to provide to most fresh and consistent bowl of ramen. What himself call "from the farm to the bowl" is what you will find there. Mensho is not only taking good care ofthe ingredients but also is one of the best ramen in Tokyo. They process their own noodles, dry the fish and a long etc. You can enjoy a lamb Tonkotsu Tsukemen a classic ramen with different toppings and much more in this unique ramen shop. Be ready to lineup at certain times of the day to get your bowl of ramen.