For additive-free and in all respects wholesome ramen in Uehonmachi, the top choice for more than 20 years now has been Mennoya. The self-taught chef opened his shop in 2002 at the age of 42 and is going stronger than ever, running triathlons and marathons in his free time while drawing in regulars and first-timers alike with his signature Motoaji (‘original taste’) ramen. This chicken-based, shoyu-flavoured soup caresses the taste buds year-round and is the perfect antidote when you’re feeling down for whatever reason.
Those who prefer dipping noodles should consider the Hiya-atsu tsukemen, in which medium-thick egg noodles are accompanied by a sweetish chicken-based shoyu soup that gets an extra kick from dried shrimp and sudachi citrus. The combo of piping hot soup and cold noodles is enjoyable from start to finish, especially as extra sudachi juice and a seafood-based broth are provided to add flavour as needed while slurping.