01 / ABOUT THE PLACE
About this place
The moment the bowl arrives, an appetizing wave of fragrant pork fat and layered dashi rises from the broth. Menya Mikan's signature chuka soba builds on a foundation of chicken and pork, enriched by dried mackerel flakes and niboshi (dried infant sardines). A thin layer of fat across the surface locks in heat, allowing the umami of the dried fish and the clean edge of the soy sauce tare to spread crisply across the palate with each spoonful. Supple, smooth medium-thin house-made straight noodles lift the broth effortlessly, presenting a harmonious blend of old-school ramen nostalgia and refined modern technique.
One of the pleasures of visiting is deciding which chashu preparation to order. Charcoal-hung roasted chashu, cut thick from Iwanaka pork shoulder, carries a gentle smokiness along with a firm, deeply savory bite. Alternatively, rolled pork belly chashu simmered gently in broth turns tender enough to break apart with chopsticks, melting rich fat into the soup. Diners wanting to sample both can opt for the mixed chashu, which makes an especially satisfying bowl alongside an ajitama soft-boiled egg with a jammy yolk.
Beyond the soy sauce base, the shop offers a lighter shio soba combining animal and seafood broths, as well as an intriguing saba-mizu tsukemen where the noodles sit immersed in clear mackerel-infused water. For a side dish, the chashu takikomi gohan is seasoned with the braising sauce and cooked in kombu and shiitake broth; diced meat and the scent of fresh ginger pair nicely with a bowl of noodles. On the counter, homemade vinegar-steeped kombu, seasoned chili oil, and niboshi vinegar give guests room to customize flavors as they eat.
Seating is arranged around a U-shaped counter, and the ticket machine accepts credit cards, electronic money, and QR code payments. Because the shop runs continuously from 10:00 in the morning into the evening, it fits easily into plans for an early brunch or a quiet solo meal during off-peak hours.
