Conveniently located within Raffles City Shopping Centre, this highly-anticipated ramen chain has already started drawing in Singaporeans with an almost magnetic force, and trust me, it’s not just because of the free air conditioning.
Mensho Tokyo
Mensho Tokyo isn’t your average ramen shop with a hastily thrown-together broth. This is a brand that’s carved a name for itself not only in Japan but across the globe. Founded by Tomoharu Shono in 2005, this award-winning ramen chain has made waves with its innovative take on traditional ramen. Shono, often described as the Da Vinci of Ramen, has accumulated accolades that could decorate an entire wall—think Tokyo Ramen of the Year and the prestigious Ramen Walker Grand Prix.
But what exactly makes Mensho Tokyo so irresistible? Is it the hype, the awards, or something that lingers on your palate long after you’ve left? Let’s dig in and find out.
Walking into Mensho Tokyo Singapore is like stepping into a modern food temple. The sleek wood and stone interiors might make you feel like you’ve accidentally wandered into a high-end omakase joint, somewhat, but don’t worry, this is a place where slurping loudly is not only accepted but encouraged. There’s something about the warm lighting, minimalist design, and the faint aroma of simmering broth that sets the stage for what’s to come: a ramen experience you won’t forget in a hurry.
The Master Behind the Broth is Chef Tomoharu Shono. Shono’s journey to ramen mastery isn’t your typical “family recipe passed down through generations” story. He’s an innovator, constantly pushing the boundaries of what ramen can be. From his early days in Tokyo to the current global expansion that includes Mensho branches in places like San Francisco, where it earned a spot in the Michelin Guide, Shono has been on a mission to reimagine ramen.
Now, let’s get to the ramen itself. The moment the Signature Tori paitan ($28++) arrives at your table, you’ll know you’re in for a treat. The bowl is topped with ajitama egg, fried burdock roots, and king oyster mushrooms. It looks great to be honest, in all its messy glory. The base is a chicken broth with a dollop of truffle paste. Rich and creamy are the two words I’d use to describe it. The taste might confuse some and truffle is abit overdone these days, but I applaud the experiment and not gonna lie, it taste pretty good.
The bowl comes with a Chashu Trio that reads like the who’s who of protein: A5 Wagyu, smoked pork, duck, and chicken chashu. While the wagyu is there to grab headlines, surprisingly, it’s the chicken chashu that steals the show with its tenderness and well-rounded flavour. Wish there was more meat though.
Personally, I’ve never been a fan of using Wagyu in ramen. Its luxurious marbling feels a bit lost when it’s not sizzling on a grill, where its real magic shines. That said, I get it—I guess sometimes we need atas ingredients to stand out.
The noodles at Mensho Tokyo Singapore are a cut above the rest. Made fresh in-house every two to three hours, these thicker than usual whole-wheat noodles are pulled daily to ensure that they have the perfect texture—firm but chewy, a great vehicle for the lux broths.
Don’t skip the sides at Mensho Tokyo, its different enough from other ramen shops that it’s worth a mention. Start with the Enoki Chips ($8.80), these fried to a perfect golden brown crispy pile of earthy enoki, were great! And healthier than your usual potato chips I guess?
For something heartier, the Aji Fry ($12++) are deep fried horse mackerel that looks simple but is not your average fish finger. The interior is tender and moist, while the thin, crisp exterior avoids any of that greasy, fried-food regret.
And then there’s the Kurozu Karaage Fried Chicken ($12.80), which brings a deep, sweet, and tangy kick thanks to the kurozu (black vinegar) glaze. Imagine biting into perfectly fried chicken, only to be hit with a shot of umami that gives this humble Karaage a new dimension.
If you’re feeling a bit more adventurous, try the Duck Matcha Ramen ($28++). Yes, you read that right—matcha. The creamy matcha chicken broth might sound like a gimmick, but it brings a subtle grassy note that plays nicely with the rich, savory flavors of the ramen. It’s a dish that shouldn’t work on paper, but somehow, it does.
Mensho Tokyo Review
At Mensho Tokyo Singapore, the prices are on the higher side (with bowls averaging in the high $20s), but the quality of ingredients and creativity justifies it. The noodles here are uniquely thick and curly, and the broth is creamy and rich. The dedication to using premium ingredients, the mastery in broth creation, and the inventive twists make it visit worthy if you like ramen. It also helps that the restaurant’s decor is beautiful though the table spacing is as usual, in any mall restaurant, tight.
Also, the sides are worth a tasty mention, especially the enoki mushrooms, corn wings and wagyu sushi.
Food 7.5/10
Ambience 8/10
Service 7.5/10
Expect to spend: $40-50 per head
Verdict: Can try
Mensho Tokyo Singapore
#03-43, Raffles City
252 North Bridge Rd, Singapore
8380 8467
How to get into Mensho Tokyo Singapore:
Walk-in only. For now.
Peak hours 12-2pm, 7-9pm.
Best way to get to Mensho Tokyo Singapore:
Nearest MRT: City Hall MRT
Nearest Parking: Raffles City Shopping Centre
Mensho Tokyo Singapore opening hours
Tue – Sun: 11am – 10pm Daily
I visited Mensho Tokyo during off-peak hours, and the restaurant was pleasantly quiet. I decided to try their signature ramen, which exceeded my expectations. The broth was rich and flavourful, striking a perfect balance and left an impression. Authentic and satisfying. definitely appreciate the creativity here and the beautiful decor.
I tried the Toripaitan, pretty good. Rich broth and good balance. Truffle isn’t overpowering and adds an added layer. Noodles are great here with a nice bite. Quite satisfying. Add in the sides and you’ll get quite a meal with varied tastes and textures. Would recommend. – Mensho Tokyo sg review.
Surprisingly, it’s the first time I’ve truly enjoyed chicken broth ramen! While the prices are a bit steep, the quality definitely justifies it. I was pleasantly surprised by the generous portions of the signature ramen, and the fact that everything is made fresh on-site is a big plus. I’m already looking forward to coming back to explore more options! The R&D here is innovative. Worth a mention.
This restaurant offers well-executed noodles with a flavorful broth that stands out. The broth is hearty and satisfying, and the meats are cooked well and served in generous portions. The side dishes are unremarkable, and the tea is decent. The service, however, could use some improvement.