Tokyo Ramen Restaurant's first overseas branch 🇯🇵

Hailing from Katsushika Ward in Tokyo, it has been operating as a small shop and entered Hong Kong in June this year. It specializes in five signature ramen types: soy sauce, salt, thick, mixed noodles and dipping noodles. When eating ramen, two slices of char siu are often not enough. We opted for the extra $38 each, allowing us to eat as much as we wanted, totaling $150 per person. Specialty Salt Ramen $126 Seasoned primarily with salt, the chicken broth is infused with homemade salt sauce, chicken fat, and scallop oil, resulting in a sweet, salty, yet not exclusively salty broth. The noodles are thicker than typical ramen and offer a smoother texture. The slow-cooked char siu is pink and firm, and the slow-cooked chicken breast is also served. Specialty Tsukemen $136 Garlic oil is added to the fish broth to create the dipping sauce, resulting in a more pronounced fishy flavor and a thicker, heavier texture. The noodles soak up the broth surprisingly well. The thick-cut pork belly in soy sauce is incredibly tender and rich with a rich, savory flavor—definitely recommended. Fried Chicken $48 Who doesn't love freshly baked fried chicken? The batter was thin, retaining some of the gravy. The accompanying salad dressing, with its shichimi spice, effectively balanced the greasy texture of the fried food. Mengokoro Kunimoto Opening Hours: 11:30 AM - 3:00 PM & 5:30 PM - 9:00 PM (Sunday closed) 📍Shop 2A, G/F, Wing Hing Building, 12 Spring Garden Street, Wan Chai #foodphotography #JapaneseFood #FoodieTour #WeekendTour #Ramen #JapaneseFood #WanChaiFood #WanChai #PopularRestaurants