WHAT WE ATE
- Special Shoyu Ramen – 85/100, Tokyo, 7 April 2025
- Shio Ramen – 90/100, Tokyo, 7 April 2025
Menya Sign (麺屋 彩音) in Gotanda, Tokyo is a small but highly acclaimed ramen shop, recognized with a Michelin Bib Gourmand for its refined take on classic flavors. Just a short walk from Gotanda Station, this cozy spot stands out with its carefully crafted shoyu ramen, made from a rich chicken-based broth using premium Daisen Dori and Nagoya Cochin chickens. The broth is then balanced with a custom blend of four soy sauces from Gunma, giving it a nuanced depth—salty, slightly sweet, and complex.
What really sets Menya Sign apart is their attention to detail. The noodles, supplied by the reputable Mikawaya Seimen, are thin and springy, complementing the broth perfectly. The toppings are equally well-considered, featuring tender sous-vide chicken breast and pork loin. For those who want to elevate the experience, Menya Sign also offers sake pairings to match their ramen. It’s a great pick for ramen lovers looking for a more refined and thoughtful bowl in Tokyo.
Special Shoyu Ramen: 85/100
Noodle: 35/35
The noodles are from the renowned Mikawaya Seimen—medium-thin, rounded, and straight. Though not quite al dente, they’re firm with a strong bite that sits somewhere between chewy and snappy. They have a slight toothstick feel and a lovely earthy wheat flavor that comes through nicely in this well-balanced bowl. Definitely one of the highlights.
Soup: 30/35
Don’t be fooled by the deep shoyu color—the broth feels “light,” but in a refined, balanced way (even though it’s over 9 brix). It’s a great example of a well-calibrated soup with multiple layers. You get a savory base, sweet undertones, and a light tangy finish. The texture is smooth, likely from the chicken oil, and it leaves a clean, crisp finish on the palate without being greasy.
Meat: 15/20
This “special” comes with a generous trio—2 slices of pork chashu, 2 slices of chicken chashu, and 2 wontons:
- Pork Chashu: Sous vide style, it arrives slightly pinkish and finishes cooking in the soup. The marination is minimal, which lets the natural meaty sweetness shine. It’s tender and mostly lean, though occasionally interrupted by some stringy fatty bits.
- Chicken Chashu: Also sous vide, it’s firm yet juicy with a clean, subtle flavor that highlights the chicken’s natural sweetness.
- Wontons: Packed with minced meat and fragrant mitsuba (Japanese wild parsley), they bring a refreshing herbal lift with minty, peppery notes. The skin is a little thick, but overall, still enjoyable.
Topping: 5/10
The toppings here are interesting:
- Bamboo shoots: thick chunks with a complex profile—juicy, sour, tangy, fruity, slightly pungent. Some are tender, but a few are a bit too fibrous.
- Mitsuba: adds a fresh, herbal lift with flavors that land between cilantro and parsley.
- Negi: crisp and sharp, brings occasional piquant bites.
- Marinated egg: nicely flavored though slightly strong; texture is decent and not overly salty.
Overall: This bowl brings a refined, modern take on shoyu ramen. The broth is clean yet flavorful, the noodles are excellent, and the variety of proteins adds depth. Toppings are unique, though slightly hit or miss in texture. All in all, it’s a well-composed ramen with a nice blend of tradition and creativity—definitely worth a try for shoyu lovers looking for something a little different.
Shio Ramen: 80/100
Noodle: 35/35
Same stellar noodles from Mikawaya Seimen—medium-thin, straight, and rounded. They’re not quite al dente, but they’re firm with a strong bite, landing somewhere between chewy and snappy. There’s a pleasant toothstick feel and a distinct earthy wheat note that really shines through, making the noodles one of the standout elements in this bowl.
Soup: 35/35
This version edges out the Shoyu for us—there’s just more going on. It opens with a lovely hit of aromatic sesame oil, followed by a savoury-sweet broth with a light tanginess. There’s also a subtle dry acidity that lingers gently at the end, adding complexity without overpowering the rest of the flavors. Though the salt level clocks in at 1.71, it doesn’t taste overly salty thanks to how well everything is balanced.
Meat: 15/20
The regular Shio Ramen skips the wontons but still features the two types of chashu:
- Pork Chashu: Sous vide and lightly pink when served, it finishes cooking in the soup. The marination is light, which allows the meat’s natural flavor to take the lead. Mostly lean, tender, and juicy, though you might run into the occasional stringy bit of fat.
- Chicken Chashu: Also sous vide—firm but tender, juicy, and clean tasting. The light seasoning lets the natural sweetness of the chicken come through.
Topping: 5/10
Toppings are similar to the Shoyu version:
- Bamboo shoots: Thick cuts with a mix of juicy, sour, fruity, and tangy notes. Some are soft, but a few lean too fibrous.
- Mitsuba: Bright and herbal, somewhere between cilantro and parsley. Adds a refreshing lift.
- Negi: Fresh and crunchy, offering little bursts of sharp, piquant flavor.
Overall: A great bowl that balances complexity with drinkability. The soup is nuanced and full of character, especially with the sesame oil and slight tangy twist. Noodles are excellent, as always, and the meats are well-prepared, if slightly simple. Toppings are bold but can be texturally uneven. Still, it’s a very satisfying Shio ramen that holds its own and might even surprise fans of heavier broths.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
