Hyperlocal Tokyo

Located just under a 2-minute walk from Kinshicho Station, on the 1st floor of Parco (Sumida Food Hall), you'll find this restaurant. Mankoken, a Chinese-style ramen shop, is also operated by the same company as Menyu, and both are incredibly popular. They now have 9 locations throughout Tokyo. I visited on a weekday during an off-peak time. There were a lot of students and solo diners. There's a counter as well as an eat-in space. Incidentally, UMAMIBURGER and IMADEYA are also located on the same floor. ◆ Rich True Sea Bream Ramen You can immediately taste the clear and distinct flavor of true sea bream. The taste conveys how well they utilize the sea bream broth. As you continue to drink the soup, you can taste the roasted sea bream, but there's no fishy smell. The char siu pork and green vegetables provide a nice change and bring everything together. This was 1,100 yen. It's a bit more expensive than the main branch, but considering you can get such an authentic and delicious true sea bream ramen without waiting and so close to the station, it's definitely worth it. It's especially good for busy people who are short on time. Thank you for the meal.

While opinions are divided, this ramen is highly recommended for those who crave a rich, flavorful broth with a strong seafood taste. It's undeniable that the price is high, so managing expectations is key.

I had the rich flavor ramen. The soup is so thick that it's common to add rice and turn it into risotto, but I wasn't very hungry so I just had the ramen. It was a bit too rich for me. I wish they had a smaller ramen portion with a rice set. The seafood flavor was delicious.

I visited while shopping. I ordered the rich flavor. The rich, flavorful broth made from sea bream paired perfectly with the straight noodles. I ordered a large portion, but even the regular size was quite filling.

This is a true sea bream ramen. The key is not just the broth, but also the sea bream meat, which is seared and then carefully shredded, enhancing the sea bream flavor. The challenge with seafood broth ramen, especially sea bream broth, is that the sea bream flavor can be overwhelming. That's why they use a thinly sliced, almost prosciutto-like, char siu. It's a clever way to avoid the char siu overpowering the broth. However, personally, I still feel that meat doesn't quite go with sea bream broth. Perhaps using another type of fish as a substitute for char siu would elevate the dish. Maybe it's just me, though. The refreshing yuzu is a great palate cleanser! Despite my char siu musings, this is a refined and high-quality ramen. Thank you for the delicious meal!