Mugito Mensuke

The enclosed, alabaster-white facade and slatted door mark its entrance and build anticipation for what’s to come. With a setting more akin to a traditional Japanese ryotei than a hole-in-the-wall noodle stall, the chef at Mugito Mensuke presents an original and elegant approach to ramen. Its signature soup is made with free-range chicken and guineafowl. The result is blissful: broth comes out clear and glossy. Complementing this is the in-house noodles made with a domestic wheat blend. Luxurious toppings like wagyu-stuffed wontons and seared chashu elevate the dish, while other offerings, such as the tsukemen with elegantly placed smoked salmon and herb-grilled black pork, evoke the refinement of an exquisite kaiseki meal. The soba, topped with Aomori sea urchin and salmon, sets it apart from other establishments. Despite its classification as a ramen shop, Mugito Mensuke's interior exudes tranquility. The calm wood counter, earthen walls, and traditional serving trays add to the traditional ambiance, leaving diners to understand why it earned its Michelin accolade in 2024.