Mensho Tokyo

About Us

Mensho Tokyo is chef Tomoharu Shono's Tokyo ramen brand's first Australian shop — a 28-seat Russell Street walk-in bar (about 12 counter seats plus a rear room) beside Hakata Gensuke, opened in 2023. Noodles and broths are made in-house from Victorian produce under a farm-to-bowl philosophy; the San Francisco outpost is Michelin Guide–listed, though Melbourne is walk-in only with no reservations. Six ramen bowls anchor the menu: creamy tori paitan (six-hour chicken simmer, 24-hour rest) with duck char siu, limited premium chocolate-fed Wagyu with Yarra Valley salmon roe and Tasmanian uni (roughly 20 bowls per evening), GKO garlic-knockout tori paitan with black garlic and Melbourne coffee oil, Uji matcha chicken broth, spicy lamb with aged miso, and vegan tantanmen plus shoyu and shio options. QR ordering, seasonal noodle shapes, and sides such as karaage and crispy corn wings; licensed per Broadsheet. Typical bowls run about $21–28 with Wagyu about $45 (2026 menu indexes and press). Google Maps lists the venue as operational with daily service.