Menya Mori — Restaurant in Western Mature Area

My first visit to Menya Mori was a success—we finally got in after a previous attempt was thwarted by a long lineup. This time, we arrived just after the Sunday lunch rush, around 1:30 PM. They close at 2 PM and reopen at 4 PM, and after smelling the broth a block away, glad we got in.

The menu is small but consistent throughout the day, offering a handful of ramen options, a couple of appetizer choices, and some add-ons.

I ordered both of the appetizers, but they never arrived. We weren’t charged, so it wasn’t a big deal—perhaps I wasn’t clear enough when I ordered. My lunch date went with the Tokyo-Style Ramen, which seems to be the standard choice, while I opted for the featured ramen, Jori-Kei. The server explained that it is a trendy option they’re considering keeping on the menu, and after looking it up, I could see why.

The Jori-Kei ramen was rich, featuring thick noodles and hearty meats. The pork slices were substantial—nearly a third of an inch thick, with four generous pieces. They were on the edge of being overcooked, which is easy to do with pork since it tends to keep cooking. Ideally, the pork should be placed in the broth medium-rare, and thinner slices with more pieces might work better.

That said, I was thoroughly satisfied. Pork is notoriously tricky to get just right, but they came close to nailing it. Asian cabbage, sprouts and other tasty tidbits came with an abundance of noodles . . . and I like me my noodles. If you do also, try this soup.

I also tasted some of the chicken from my lunch date’s ramen. The menu explains it as refined and it was above typical. While the broth wasn’t as rich as mine, it had a uniquely delightful flavor. She declared it the best ramen she’s had in the city, and we’ve sampled most of the ramen spots in Edmonton.

The ingredients are exceptional and the execution is almost flawless. I’ll definitely return, and next time, I’ll make sure to try both appetizers. Menya Mori is clearly doing good business...

This review is based on a visit during their soft opening.

Menya Mori has one of the best ramen experiences in Edmonton. I got the Chashu Don as a starter, Tokusei Tokyo Style Shoyu Ramen for the main, and Purin as the dessert. Every element was flawlessly executed to create a delicious meal.

The Chashu Don tasted amazing, though a little salty. I was initially surprised by the saltiness but once the ramen arrived, I understood why - it perfectly whets your appetite to create an amazing first impression. After asking one of the staff members, they explained that this intentional. Furthermore, their starters are designed to reduce food waste by using parts of chashu/chicken that aren't used in the main dish, similar to how Japanese ramen places operate. I thought this was really cool.

The Ramen was amazing - the noodles were perfect, the broth was very umami but perfectly balanced. The chashu was prepared exceptionally and the egg was a perfect soft boil. There was harmony in that bowl that you'd be hard-pressed to find elsewhere. The Purin at the end was a delightful mouthful to end an incredible meal.

Apart from food, watching the staff work while seated at the bar was a great touch to the overall experience. No wooden utensils (thank you) and good attention to detail. Service was quick and not overbearing. Since this is their second day of soft opening, the line-up was long and the space was noisy but that's to be expected given YEG's flourishing food scene.

I cannot wait to go back and have ramen while listening to their catchy playlist on another...

This place is a diamond, and above that, the ramen is the definition of excellence!

I ordered the "TOKYO STYLE SHOYU RAMEN TOKUSEI". Out of all the Ramens I've tried in the city and have personally made, this without a second thought rates the highest.

The broth is tremendous, while without hyperbole, it has used Tare to its perfection. Not only with the amount that needs to be mixed in with the broth but the Tare itself. Perfect blend of Dashi, Soy, and Pork. Before getting to anything else, I could sip that for days.

It's incredibly difficult to get that done as well as they have. Let's talk about the meat.

The chasu melts, MELTS in your mouth with a hint of charred crisp on the outside that grasps a subtle Tare and extra Soy taste. That's exactly what chasu should be, and I was met in awe. The other meats followed suit in this.

The egg also doused in Tare was chunky and smooth. This is very difficult to do as well. It's really easy to overdo and underdo your egg.

The last touch is in house made noodles that really texturizing the entire dish with the brilliance you'd hope to get from a noodles. A chew that's filling and inviting.

This felt like something you get in Japan from your grandma who had decades of experience cooking this masterpiece. That's exactly what this is, a masterpiece.

I'm a big critic of food. This was exemplary. My only small issue was that the server too quickly left before I could order another dish. It was busy. It happens.

I'll be...