GRUB | Dipping Ramen x Menya Itto x Opening x Robson

"Menya Itto means 'house of ramen—one lantern'."

Robson—(March 13, 2022) Tokyo's top-rated ramen shop, Menya Itto, quietly opened up a shiny, brand new location—its very first in North America—in the West End part of town last week and is slowly ramping up its world-famous Japanese noodle-based offerings.



Known for its signature specialty tsukemen ("dipping ramen"), a smooth and umami-filled hot chicken and seafood broth (slowly simmered for more than twelve hours) that's used for dunking cold noodles into, Menya Itto is aimed for serious ramen lovers to slurp up.



Menya Itto founder/master/owner Yukihiko Sakamoto has been hard at work carefully expanding the restaurant's global culinary creach by maintaining a high standard of ramen quality. All three ramen flavours available at its soft opening tasted quite different, each with a unique taste and a variety of noodle thicknesses—made from seven kinds of specialty flour for a velvety, chewy texture.

deluxe tsukemen (with pork belly, pork shoulder, and sous vide chicken chasu)

Inside its gorgeous 1,800-square-foot dining space that seats thirty-two guests, the walls are ornately decorated with some fine Mount Fuji-inspired artwork adding to the welcoming, intimate atmosphere.

yuzu shio/shoyu + noko gyokai ramen

Certainly, the "King of Tsukemen" team has a high pedigree to live up to and has so far shown it's worthy of such hype. Be sure to try out their specialty lobster ramen (not on the menu just yet) when it launches and enjoy a bonus risotto made tableside—torched in the remaining ramen broth.


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