It always pays to arrive early at Mendokoro. They open at 11am and we normally arrive not later than 1130am. It's a 20 seater affair and long queues are expected.

The concept of a top-notch ramen shop was hatched by Ryan Cruz and he initially persuaded Elbert Cuenca to join him as an active investor. He knew that Elbert with his vast experience in restaurant management, which began with the family's Furusato, had a handle on focused menu offerings such as what he does in Elbert's Steakhouse in Sagittarius.

They put up Yushoken or "Champion House" of Ramen in late 2012 at the Molito Lifestyle Center in Alabang. They brought in Ramen masters from Japan to create a signature taste and train future chefs in the preparation of this magnificent Japanese noodle soup. Having lived in the South, we were early patrons. This initially was a "Southern" secret but the quality and great taste of their ramen spread by word-of-mouth till it was visited by foodies from all corners that it was a secret no more.

Once they conquered a discerning clientele in sophisticated Alabang, they set their eyes on the prize by opening in Salcedo Village in Makati in 2014. With the reputation of its Southern twin, Yushoken, Mendokoro Ramenba had a relatively easy time in building a cult following that people lined up then, till they do now, just to have a slurp of their fantastic broth.

After a while, Elbert divested his shares in the twins but like well-oiled machinery, both restaurants run smoothly and they have already captured the taste buds of customers. They both constantly rank as top or near the top of consumer preference for Ramen restaurants.

We ordered three specials that were part of their "secret menu" before. Now, it's readily offered to everyone. Before only those "in the know" would "whisper" their orders.

We had the Super Chashu which had a thick but tender slab of Pork Chashu. It would easily yield to your chopsticks as you break off a piece. You will sing praises at first bite at the depth of smokiness and flavor it has. The broth is so rich and thick that it gives you an idea as to the number of hours the pork bones were simmered to achieve its unique taste. For added measure, some fish bones are mixed in as well.

The Ebi Tonkotsu has seafood written all over. Its broth is flavorful similar to Lobster Bisque. Add in prawns, Kani sticks, squid rings, scallops, some greens and handmade noodles cooked upon order and you've got a winner.

We had their Buta Kakuni which had uber-tender pork belly with proper fat-to-meat ratio. It had a Tantanmen type broth, sprouts and some bamboo. Originally meant as cold noodles, it is now offered hot and spicy.

We also got their mainstay Shoyu with Tamago which happens to be my wife's favorite.

Their Gyozas are top notch and pairs well with Ramen and beer!

Still the reigning, defending Ramen Champs this side of the food world.