Menya Ishin (麺や維新) is praised for its chicken-centric shoyu ramen. This praise includes regular nods from Michelin. On a personal note, they serve one of my favorite bowls in Tokyo.
Michelin Guide Worthy?
Head chef Nagasaki-san had the aim of creating a chicken ramen you couldn’t get anywhere else. The result is a carefully crafted, complex ramen.
Most importantly, it tastes like a slice of heaven. I tend to like this style of shoyu ramen. It’s similar to Chukasoba Uemachi in Osaka or Sato in Sakura Shinmachi.
They blend premium Hinai chicken with Nagoya Kochin chicken. But it doesn’t stop there. The soup is also pork genkotsu, Akadori Satsuma chicken bones, chicken wings and momiji, onions, Hidaka kelp, flying fish and saury niboshi, saury, mackerel, bonito and maguro flakes.
Flavorful from Start to Finish
Despite the long list of ingredients, it doesn’t taste too busy. Deliciously sticky chicken oil clings to the top and at first, the soup’s flavor is sweet.
But once you dig below, the sweetness dissipates and all the other ingredients come out to play. The soup is assisted by 2 shoyu – one from Gunma, the other from Wakayama.