Tsukemen in a Converted Warehouse with Character

Mensoko Jidaiya

Tabiiro’s picks: signature dishes

"Tsukemen" with a light finish, also popular with women

Straight noodles passed down from the previous generation

"Tsukemen" made with a dedication to house-made toppings

"Tsukemen" with Rich Seafood and Pork Bone Broth

The "Tsukemen" features a seafood and pork bone dipping broth simmered for hours to draw out its umami and give it a smooth mouthfeel. Rich yet light on the finish, it has earned praise for being easy to enjoy, even among women. The original straight noodles, passed down from the previous owner, have a firm yet pleasantly chewy bite and cling beautifully to the broth. Thick-cut chashu, prepared over many hours, is tender and brings out the rich umami of the pork. Even the menma (seasoned bamboo shoots) is made in-house, reflecting the painstaking preparation that goes into this satisfying dish.

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  House-Made Toppings Prepared Without Cutting Corners

  All the toppings for the "Tsukemen" are made in-house, without using any premade products. The chashu pork is prepared daily, while the menma (seasoned bamboo shoots) is simmered in a secret sauce and then left to rest for another day to absorb the flavors. No effort is spared in preparing these ingredients, with each step receiving the time and attention it deserves.

Popular pairings

A striking soup with a jet-black appearance

A bold soup made with house-made charred garlic oil

An irresistibly aromatic dish

"Jidaiya Ramen Kuro"

As popular as the "Tsukemen," "Jidaiya Ramen Kuro" combines a smooth, rich tonkotsu broth with the roasted aroma of house-made black garlic oil. The amount of garlic and cooking time are adjusted to avoid harsh burnt notes while bringing out its aroma. Despite the striking jet-black appearance, the soup is popular with both men and women for its balanced flavor that remains enjoyable to the last sip. The straight noodles are easy to slurp and have a clean bite, pairing well with both the broth and the tender, thick-cut chashu.

Must-try signature dish

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  "Tonsai Ramen"

  "Tonsai Ramen" is loaded with cubed chashu and stir-fried vegetables. Fresh vegetables sourced from a local produce shop add natural sweetness to the broth, while the chunky pieces of chashu release more pork flavor with each bite and give the bowl a hearty finish.

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  "Chashu Pork Mayo Rice Bowl"

  The "Chashu Pork Mayo Rice Bowl" combines fragrant "Chashu Pork" with mayonnaise for a hearty side dish. The savory pork is balanced by the smooth richness of the mayonnaise. It also pairs well with the soup and is a popular addition to ramen among regular customers.

Restaurant highlights

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  A bowl made with passion to rival the heat of the sauna

  The Owner's Dedication to Keeping a Culinary Legacy Alive

  The owner of "Mensouko Jidaiya" was so impressed by the previous owner's tsukemen that he fell in love with its flavor and took over the restaurant, determined to pass that taste on to the next generation. With deep respect for his predecessor, he has continued to pursue the finest flavor, never cutting corners in his daily preparations. The young manager who now helps run the restaurant also works as a neppashi, a sauna attendant who directs waves of hot air toward bathers. He brings a passion to his work that rivals the heat of the sauna, and nothing makes him happier than seeing customers smile across the counter.

Interior

A comfortable space with the warmth of wood

Table seating perfect for couples, friends, and families

Counter seating ideal for solo diners

"Mensouko Jidaiya" stands out with its renovated warehouse exterior. Inside, the warm wood-accented space includes counter seating that is comfortable for solo diners, as well as four-person tables suited to couples, friends, and families.

From the Tabiiro Editorial Team

"Mensouko Jidaiya" serves tsukemen and ramen with flavors that linger after the last bite and make you think, "I want to come back." The owner's straightforward dedication to the food and the relaxed setting are also central to the restaurant's appeal. Each bowl shows why local customers keep returning, with tsukemen and ramen that many would happily eat every day.