Rookie of the year. At least that is the rank awarded to Mengyo by TRY (Tokyo Ramen of the Year) magazine. You can grab a copy here, or just take my word for it. Their choices are usually spot on, but I had to find out for myself.
The shop is literally noodle fish, and beautiful seabream imagery is all over the shop.
真鯛 - madai - to be exact. Red seabream is seen as a lucky fish, and beautiful plates of it are usually served on auspicious occasions. One bowl of lucky ramen, coming up!
Where do I start. Most people are drawn to that mound of chashu on the top. It's smoked in house with cherry wood.
The soup is a mix of seabream and creamy chicken broth. Any fishiness is cut by the grated yuzu citrus. And what a soup it is. Seabream has been used in the past at a few shops around Tokyo, but I've never seen it paired with such a thick chicken broth.
The egg is worth mentioning.
A cooking syringe comes into play. How else are you going to inject the soup into the egg?
The line is big for this one. On the first snowy November day in 52 years, there were still a couple dozen patrons waiting. This was a weekday, so expect the weekend to be rough. You've been warned. You've also been told; this bowl is stellar.
Tokyo, Sumida-ku, Kotobashi 2-5-3
Closest station: Kinshicho
Open 11:00-until soup sunds out