Menson RAGE hasn’t quite got its Michelin star yet (it’s a Bib Gourmand), but we reckon it’s only a matter of time. Ramen has been on a roll lately, with not one but two Michelin-starred places in Tokyo now – Tsuta and Nakiryu. It’s a great time to be a ramen lover.
Tucked away in a row of shoplots near Nishi-Ogikubo station, Menson RAGE has not one but two specialties – a flavorful chicken and ham-based shoyu ramen called shamosoba, made from a special breed of Tokyo-raised chicken, and niboshisoba made from three different kinds of fish. The latter was sold out when we got in at around 3pm, but that only gives us more reason to come back. 🙂
We ordered our shamosoba with a side of boiled egg and it was… take a deep breath – delicious! It was what we expected and more – springy noodles, light and yummy broth, tender slices of chicken and a perfectly cooked egg.
The ingredients may sound simple, but that’s precisely why it’s so hard to get right. With such a short ingredients list, there’s no way to cheat with the recipe – the only way to go is to use the finest quality ingredients you can muster. And at RAGE, you can definitely taste the quality.
Besides the great noodles, we also love the simple, modern interior. The cheeky posters on the wall are a really nice touch that give it a young vibe that you don’t often see in a ramen shop.
If you’re a ramen person, Menson RAGE is definitely worth the trip to Ogikubo. Highly recommended.
“The fish based niboshisoba usually sells out first, so if you want to give it a try, it’s best to come by before lunchtime.”
3 Chome-37-22 Shoan, Suginami, Tokyo 167-0054