Food and Drinks

[Tokyo] Menya Sugo (麺屋 周郷): A Tsukemen Establishment at Shinbashi with Only Five Counter Seats, Forming a Queue


Menya Sugo: A Tsukemen Haven in Shimbashi with Exquisite Flavors and Distinctive Features

Menya Sugo, situated in Shimbashi, stands as a distinguished establishment renowned for its tsukemen, adored by connoisseurs for its exquisite flavors and distinctive features. Specializing exclusively in tsukemen, the establishment proudly showcases homemade noodles and a sumptuous broth as its defining characteristics. With a restricted seating capacity of five in a counter-only ambiance, the interior evokes the atmosphere of an intimate culinary tavern. By presenting an authentic tsukemen experience, Menya Sugo makes a substantial contribution to the culinary tapestry of Japan.


The soy sauce base (kaeshi) is meticulously crafted, incorporating a variety of broths to conscientiously enhance the synergistic umami effect and relies on soy sauce sourced from Akita Prefecture. The broth, prepared through the high-pressure simmering of pork, chicken, and various seafood, emanates profound richness. The soup, meticulously concocted in-house using pressure cookers, amalgamates the flavors of pork and chicken with seafood, Rausu kelp, and shiitake mushrooms.


The noodles, distinguished by their fragrance and palate feel, are custom-developed exclusively for Menya Sugo in collaboration with Kanno Seimen. These golden-hued noodles, crafted solely from 100% domestically produced Fukuoka Prefecture wheat, encapsulate a unique aroma and palate feel exclusive to Menya Sugo. The intentionally shorter length of the noodles enhances the overall palate feel. Tsukemen is available in three portion sizes: small (150g), medium (200g), and large (250g).

The accompanying char siu, bestowed with a three-star rating by the International Taste Institute (ITI), utilizes pork that has earned the highest accolades. The selection of pork cuts, predominantly belly, shoulder loin, and arm meat, involves meticulous preparation. The shoulder loin undergoes a low-temperature, long-duration cooking process, scrupulously eliminating excess fat and sinew.


The chicken char siu is seasoned exclusively with snow salt and undergoes a low-temperature cooking method. The house-prepared Menma (fermented bamboo shoots) is painstakingly salted over an extended period, emphasizing texture. Lastly, the bamboo shoot yuba utilizes only the tender skin of bamboo shoots, delicately seasoned. The seaweed is sourced from Chiba Prefecture’s Boso region and, post-order, is seared to release its aromatic essence.

  • Name: Menya Sugo
  • Address: 4-19-1 Shinbashi, Minato-ku, Tokyo
  • Phone: +81-(0)70-9010-2717
  • Hours: Monday through Friday 11:00 – 15:00 & 17:00 – 21:00 / Saturday 11:00 – 15:00 
  • Closed On: Sundays
  • Number of Seats: 5
  • Budget: – JPY2,000 
  • Payment Options: Cash Only 

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