01 / ABOUT THE PLACE
About this place
Turning down a quiet side street in Itabashihoncho, visitors are greeted by a prominent paper lantern hanging outside the shop. Step beneath the noren curtain of Men'an Kojimaryu into a compact dining room comprising counter seating and a single small table, set up for a calm, focused bowl of ramen.
The Anchor: Clear Chicken Broth in Tori Chintan Ramen
The centerpiece of the menu is the tori chintan ramen, served with a clear, amber chicken broth. Diners can choose between shoyu and shio seasonings—either a crisp soy sauce tare that highlights the chicken's full-bodied depth, or salt for a direct taste of the broth's delicate savoriness. The smooth, straight thin noodles hold the soup well, paired with moist chicken and pork chashu along with tender bamboo shoot tips that reflect careful preparation throughout.
Layered Aromas and Soupless Noodles
Beyond the standard chintan, the menu expands into distinctive variations. A bowl of truffle-scented chicken chintan ramen incorporates tartufata and truffle oil, marrying Western aromatic accents with the umami of Japanese dashi. For a richer profile, the seabura chicken chintan ramen introduces back fat from Shonan Miyaji pork, lending sweet richness and body while maintaining the broth's clarity. Those seeking soupless options will find choices like chicken-oil ae-soba, back-fat ae-soba, and scallion oil noodles, which showcase the chew of the noodles against fragrant flavored oils.
From Drinks and Small Bites to Half-Portion Finishes
In addition to noodle bowls, the restaurant offers an appealing selection of small-plate appetizers and drinks. Diners can order house-made bamboo shoot tips, scallion roast pork, or truffle-oil chicken ham alongside beer, highballs, or wine, before rounding off the meal with a half-portion bowl of ramen. From a quick lunch to an unhurried evening meal, the cooking consistently highlights the inherent qualities of its ingredients.
