CONTACT

Ph: 1300 339 603

166
Russell Street
Melbourne, 3000 VIC
Show on map

open

Opening Hours

SUN 12:00pm - 3:00pm
  5:00pm - late
MON closed
TUE 12:00pm - 3:00pm
  5:00pm - late
WED 12:00pm - 3:00pm
  5:00pm - late
THU 12:00pm - 3:00pm
  5:00pm - late
FRI 12:00pm - 3:00pm
  5:00pm - late
SAT 12:00pm - 3:00pm
  5:00pm - late

The Details

Cuisine
  • Japanese
Need to Know
  • Set Menu
  • Great for Dates
Serving
  • Lunch
  • Dinner

The outside of a restaurant with a large queue out front.

Melbourne is frankly inundated with ramen options, but so far, we’ve had nothing quite like Mensho. Originating in Tokyo in 2005, Mensho quickly exploded in popularity, eventually leading to them receiving a Michelin Star for their renowned soup and noodle combo.

Mensho prides itself precisely on the authenticity in every bowl, each carefully crafted and painstakingly prepared, with every detail revised until they’re satisfied with the serving they place in front of you.

However, their Melbourne location is currently most notorious for their wait times—it’s not unheard of to be waiting two hours to get in, especially since this place only seats 28 people at a time, but Melburnians are nothing if not diligent and dedicated foodies. 

The team at Mensho are all about the five essential components that are paramount to creating the perfect bowl of ramen—soup, tare, noodles, toppings and oil—and all have to be perfectly balanced. Local suppliers and Melbourne markets are the source of their produce, and the focus on seasonality in their ingredients lends that extra special touch. Everything from the broth to their bouncy noodles is made in-house, marrying authenticity with locality. 

As for the menu, their signature dish is the Toripaitan Ramen; a thick, creamy, chicken-based broth topped with pork Chashu. If you want something a little off the wayside, the Matcha ramen has a fittingly bright green broth with duck Chashu, and for an extra flavour kick, the garlic blaze packs a truly strong, garlicky punch. Vegetarians and vegans aren’t left out either, with vegan Tantanmen available, along with vegan variations of the Shoyu and Shio broths.

If you’re feeling like spending big, the A5 Wagyu Ramen has earned a reputation for a reason—the bowl comes along with Ikura caviar and sea urchin and has super limited servings per day. Of course, for side dishes, you can’t go wrong with the chicken Kaarage, and the spicy corn ribs are another must-try. 

The space itself is like stepping into a ramen restaurant in Tokyo, with soft lighting and chic red accents adding to the ambience. The open kitchen lets you in on all the actions, so you can see the chefs preparing your bowl right in front of you.

The minimalist decor steers you back to what's important—the food. The owner of Mensho, Tomoharu Shono, is a certified ramen master, with plenty of awards under his belt. The dedication to his craft has led to Mensho opening up 15 branches all over the world, including India, Thailand and the US. 

Mensho is open now, head over here for more. 

Image credit: Mensho (supplied)