Menya Itto‘s first branch in Thailand is located in the basement of Erawan Bangkok. What makes Menya Itto different from other ramen joints in Bangkok? First, it’s the broth; second, it’s their signature Tsukemen. While tonkotsu ramen with oily pork bone soup dominates Bangkok; Menya Itto effortlessly wins the hearts of those who prefer a lighter, healthier broth made with organic free-range chicken or dried Japanese anchovies and scallops. In addition, Menya Itto’s signature Tsukemen is unique – cold ramen served with the hot soup. It’s fascinating, isn’t it? Certainly, it may be the answer to eating ramen in a blazing summer.
Chashu Itto Tsukemen
Undoubtedly, the must-try Tsukemen at Menya Itto is Chashu Itto Tsukemen. When eating, dip the cold, thick noodles into a bowl of seafood-based consommé. The generous slices of sous-vide chashu (pork neck), chicken and pork belly delight our eyes. Also, every bite bursts with the original juice of the meat. Hence, it explains why this Tsukemen has been ranked No.1 in Tabelog in Japan.
Chashu Shio Ramen
Additionally, we would highly recommend Menya Itto’s Chashu Shio Ramen. Its taste and deliciousness are no second to the famous Chashu Itto Tsukement. If you travel in first or business classes to Japan with Thai Airways, you can enjoy Menya Itto’s Chashu Shio Ramen on your flight en route to Japan. This special gourmet enjoyment is available until the end of October 2019.
Menya Itto’s gyoza
Despite Chashu Itto Tsukemen, we also tried two kinds of gyoza. The Spicy XO Gyoza is a boiled version of gyoza. What makes this gyoza more delicious is the spicy XO sauce full of the scents of dried shrimp and dried Hokkaido scallops. Thus, we highly recommend this gyoza to you all. The normal gyoza is an enjoyment of crisp bottom and meaty fillings. We especially like the dashi soup inside, which carries a hint of ginger.
Premium beef ramen
What you shouldn’t miss at Menya Itto is their premium beef ramen. Only 20 bowls are available each day. Why only 20 bowls? It is not easy to source quality grass-fed beef for this premium ramen. Apart from this reason, it takes a total of 7 days to make the Australian grass-fed beef tender and juicy enough for serving. Hence, it’s such a devilish tasty ramen that you should not miss.
Will Gourmet Bangkok recommend Menya Itto?
It’s a must-try and should be on the top list of your itinerary in Bangkok.
Who in Gourmet Bangkok team experienced Menya Itto?
Waiwai Tatami ~ A golfer, Tatami pizza owner and entrepreneur Waiwai, a Bangkokian, has an immense passion for golfing and being a presenter. He is the owner and founder of Tatami Pizza. Waiwai is entertaining, friendly and quite talkative. In addition, he can speak some Mandarin as he learnt the language in Beijing. Waiwai does not eat beef; however, he has a unique palate for spices, sweets and alcohol. As an amateur golfer, he reviews all golf courses for Gourmet International Team.
Neng Srichaisak ~ A pro golfer, travel lover and photographer Neng, a Bangkokian, is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching for the best angle for a dish. Besides, Neng likes spicy food and is able to tell the exotic spices used in Asian cuisine. Lastly, as he is a pro golfer, he reviews all golf courses for Gourmet International Team.