Seafood-based broth and low-temperature cooked chicken and pork char siu – Menya Itto’s tsukemen stands out from the rest.

▲ Menya Itto’s championship tsukemen, “Special Rich Seafood Tsukemen.” (Photo / Reporter Huang Kexiang)

Reported by Huang Shiyuan / Taipei

Ranked third among the 50 most delicious ramen shops selected by the Japanese food website “Tabelog,” Menya Itto is set to open its first Taiwan branch on April 18. The shop’s rich seafood tsukemen, also known as the championship tsukemen, features a broth made by simmering chicken bones, chicken feet, chicken fat, ground meat, and five different types of seafood. It also offers Japan’s first low-temperature cooked chicken and pork char siu. Shop owner Mr. Sakamoto Yukihiko proudly stated that this type of tsukemen is not yet available in Taiwan.

In Japan, Menya Itto only serves rich seafood tsukemen, rich seafood ramen, salt ramen, and soy sauce ramen, but the Taiwan branch’s menu will offer five types of noodles and five types of rice dishes. In addition to the ultra-rich seafood tsukemen, umami-rich scallop chicken broth ramen (Japan’s salt ramen), and ginger-flavored chicken broth ramen (Japan’s soy sauce ramen with ginger), the rest of the menu includes Tokyo-style niboshi ramen, Taiwanese-style dan dan tsukemen, pan-fried duck liver rice, tender grilled wagyu beef rice, energizing chicken rice, grilled plum chicken rice, and Tokyo-style chicken rice.

▲ Low-temperature cooked pork collar meat shows a pink hue. (Photo / Reporter Huang Kexiang)


▲ Low-temperature cooked chicken breast shows a snow-white color. (Photo / Reporter Huang Kexiang)

The broth is the soul of ramen, and each variety at Menya Itto has its own unique flavor. For example, the rich seafood tsukemen uses four ingredients—chicken bones, chicken feet, chicken fat, and ground meat—cooked for eight hours in a proprietary ratio through a three-stage extraction process to achieve a rich, smooth white broth, which is then enhanced with five types of seafood for added depth.

▲ All noodles are handmade using 100% imported Japanese flour. (Photo / Reporter Huang Kexiang)

Meanwhile, the mellow scallop chicken broth ramen and mellow ginger-flavored chicken broth ramen use a large quantity of old hens, chicken bones, and chicken feet, slow-cooked for over eight hours. Shiitake mushroom broth, kelp broth, and seafood are then added to create a clear yet aromatic soup. As for Tokyo simmered dried sardine ramen, it is a bold-flavored creation tailored for Japanese ramen enthusiasts. In addition to old hens and chicken feet, the broth includes pork bone for a dual soup base, and is further enriched with a generous amount of imported Japanese niboshi (dried small fish), delivering a distinctive dried-fish aroma with a hint of bitterness.


▲ The special Tokyo simmered dried sardine ramen features a generous amount of imported Japanese niboshi (dried small fish), offering a unique dried-fish aroma with a slight bitterness. (Photo / Reporter Huang Kexiang)


▲ Special Taiwanese-style dan dan tsukemen. (Photo / Reporter Huang Kexiang)


▲ Special mellow ginger-flavored chicken broth ramen. (Photo / Reporter Huang Kexiang)

As for char siu, Menya Itto distinguishes itself from typical ramen shops by offering not only pork collar meat but also chicken breast, and employs the low-temperature cooking method commonly used in French cuisine. After three hours of low-temperature cooking, the chicken breast turns snow-white, with tender, juicy, and non-chewy texture. The pinkish pork collar meat may look undercooked to some, but it is actually tender and springy upon eating. Sakamoto Yukihiko said that when it was first introduced, many people jokingly told him, “Have you ever cooked ramen before? This meat isn’t even cooked!” But now, many ramen shops have started following his lead and offering low-temperature cooked char siu.


▲ Pan-fried duck liver rice. (Photo / Reporter Huang Kexiang)


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