This trendy ramen and tsukemen shop is outfitted with a "research laboratory" in the back where the chefs experiment with innovative techniques and combinations of ingredients. Some notable results include Mensho's richly flavored lamb tonkotsu tsukemen and their lamb-based soupless mazemen.
The latter consists of thick noodles sprinkled with scallions, cilantro and strips of nori, sitting atop a heavy, deliciously meaty sludge that you stir up from the bottom of the bowl. The overall seasoning is on the peppery side, and you can add various condiments from the counter to fine-tune the flavors.
In addition to counter seating there are several tables to accommodate groups. The interior is fancier than average, with an attractive dried-fish chandelier hanging from the ceiling. The well-lit laboratory kitchen at the back of the shop, visible through a plate-glass window, adds some personality to the shop's decor even when the staff aren't in there fiddling with new recipes.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.