Mensho Tokyo

Tomoharu Shono, the 'ramen master' behind innovative shops such as Shinjuku's Menya Shono Gotsubo, opened this restaurant, noodle factory and 'ramen laboratory' right by Korakuen Station in August 2014. Boasting a stylish black-and-red interior, Mensho attempts to break onto the market with a soup that mixes tonkotsu (pork broth) and lamb, making for a rich, flavourful combination that leaves a delicately meaty aftertaste. The thin noodles, made in the in-house factory, are on the firm side and match nicely with the thick soup. Also, don't forget to tune up your soup with the ground pepper or the ginger-cardamom spray found at every table.