Mensho Ramen — Restaurant in Salt Lake City

I have never left a positive review and felt a little sad to do so. I just know I’ll be waiting for hours to get into this place in no time. Let me tell you- I will HAPPILY be doing so. Luckily, during this visit we were seated almost immediately. I don’t think it’s too bold to say this could be SLC’s first Michelin Star (ya know if they decide to put us in a region they will evaluate). The food was immaculate. It’s crafted with so much attention to detail- stone flour mill in the front displaying how much thought goes into every noodle, mindful placement of each topping on each bowl ensuring sophisticated and intentional layers of flavor, and local ingredient sourcing tying every bite to home. The noodle should be the standard for all ramen shops, which is bad news for the competition in the valley. However, the food isn’t the main reason why I think this place has the opportunity to put our food scene on the map in a big way. It’s the team. It’s chef Tomoharu Shono and his eye for quality and his passion for every single dish that leaves the kitchen. We were lucky enough to dine while Chef was still in town during the opening weekend, and we could hardly stop watching the team and the chemistry in the kitchen. I mean this so genuinely, I have never watched a full kitchen synergize so beautifully, despite the many open kitchen concepts in the valley. The team looked truly energized by and invested in this soft opening. The way they listened to feedback from Chef, all stopped what they were doing, and willingly engaged in truly learning from him NOT just answering to him was masterful. Chef Tomoharu Shono is clearly more than just a masterful culinary expert, he is an impactful leader and his crew are clearly up to the task to maintain what people expect from his restaurants, globally. Chef clearly knows this too because he was smiling, proud, and not micromanaging the team- he was just modeling how to have an eye for the expected quality that he has. At one point we observed Chef inspecting a small plate before it went out, and he picked up the fried stack and found some inconsistencies in the center. He showed this to the team and instead of looking disappointed in themselves they looked appreciative of the feedback and excited to correct and know how to notice it next time. Do y’all understand the mastery it takes to look at a fried hay stack and notice a small pinch in the center isn’t as crisp as the rest of the bowl? Do y’all understand the skill it takes to motivate others to be this precise and dedicated to YOUR brand? We are in for a real treat, SLC. If you’re a foodie, I’m so sorry if you missed the chance to see Chef work in person with his team because my husband and I were geeking out seeing a room full of people share the same passion for food in live time. They explain your bowl to you when it comes and with a limited menu (not permanent) they are repeating themselves a lot, but not once did we notice a member of the team treating that opportunity to connect with the guest like it was mundane or a nuisance to them. When I tell you we were extra excited to tip it is not an understatement, the service, the team, the atmosphere- it is phenomenal. The nitty gritty- we ordered the A5 Wagyu Negi, Signature Toripaitan, and G.K.O. with an added egg. Devine. Beautiful. Worth the price. Eating out is expensive and the majority of us wish things were cheaper. Personally we couldn’t afford for this to be a weekly spot for us. So, if you’re in the same boat, I hope to reassure you about the price tag when I tell you this meal was the first in A LONG time that my husband and I did not consider overpriced. This meal is all things good. Warming. Rich but not heavy. Balanced. Crave worthy. An explosion of flavor but never overwhelming. Both bowls were creamy and rich but down to the last spoonful, it was never too indulgent and it certainly never got boring to the palate. If you haven’t gone, I’m excited for you. If you have been and are already planning your next visit, I don’t blame you. Fantastic work,...

This was a culinary journey we had long been anticipating. After two weeks of research—poring over their website and dissecting the menu—we still found ourselves delightfully uncertain about which ramen to choose. As it turns out, Mensho is currently in its soft opening phase, which means the full menu has yet to be unveiled. We arrived just as the doors opened and were seated promptly. The interior instantly set the tone: refined yet understated, a perfect marriage of modern design and traditional Asian aesthetics. Every detail was intentional, and we could barely contain our excitement as we prepared to experience a slice of Japan, bowl by bowl. Founded in 2005 by celebrated ramen visionary Tomoharu Shono, Mensho Ramen has earned international acclaim—including Michelin recognition—for its impeccably balanced creations. Through his MENSHO and Menya Shono brands, Shono-san has introduced his philosophy of flavor and innovation to countries across the globe—from the United States and Australia to Thailand, China, India, and Singapore, with more on the horizon. We began with the A5 Wagyu Ikura. At first bite, it almost defied the expectation of meat—its texture and delicacy reminiscent of fine sashimi. Then, as it lingered, the signature richness of wagyu gently emerged. It was a fascinating introduction—subtle, surprising, and deeply thoughtful, like edible poetry. Between the two of us, our model Sovrenne chose the Duck Matcha Ramen, while I opted for the Signature Toripaitan. Both broths were luxuriously rich and velvety—crafted with remarkable finesse. The matcha-based broth surprised us with its savory depth, offering a distinctive, modern twist on a traditionally sweet ingredient. The noodles themselves evoked memories of hand-rolled Italian pasta—perfectly al dente and far from the ordinary ramen you’d find elsewhere. We had also ordered the Karaage (Japanese Fried Chicken), though it arrived after we had already begun indulging in our noodles—no complaints, as it became our delightful "after-tizer." The chicken was everything you’d hope for: crispy, juicy, sweet, and not overly breaded—striking just the right balance between texture and flavor. The entire experience was nothing short of exceptional—one that truly echoes the essence of a Michelin-worthy outing. Service was polished and attentive, with dishes arriving promptly. Our seats placed us just beside the open kitchen, giving us a front-row view of the culinary choreography unfolding behind the scenes. As the evening progressed, the space quickly filled with eager diners. With operating hours limited from 4 to 9 PM, it's no wonder the dinner rush comes in strong. And honestly, with food like this, it’s...

I found my new favorite ramen restaurant in SLC!

I visited Mensho earlier this evening, and it was busy, but I was seated right away. The restaurant has a beautiful modern Japanese design, and has a bustling and lively ambience that I enjoyed and felt contributed to the vibe, but it wasn’t too loud for conversation had I gone with anyone.

Mensho is currently in its limited-menu “soft open” stage, with its full menu being offered starting in August. That being said, even the limited menu had something for everyone, including a vegan ramen dish. I ordered the Signature Toripaitan ramen and requested it without the pork, which they happily accommodated. I also asked for a side of chili paste, which was a small upcharge since it’s made in-house. To drink, I ordered the unsweetened sparkling Yuzu drink, which was so fresh and paired perfectly with the meal.

My ramen arrived quickly and was piping hot, just how I like it. The chef who delivered my meal explained each aspect of the ramen, which included several high-quality proteins, vegetables, and even truffle paste that they make in-house. My waiter had informed me that all ingredients at Mensho are either sourced locally or directly from Japan, and the vibrant and complex flavors of the ramen made it clear that they curate the best ingredients for their dishes. The portion size was reasonable to me; I ate until I was full and even brought home leftovers.

While I ate, I chatted briefly with one of the head chefs, who trained for over a year in traditional ramen for Mensho. It was neat to talk to someone so knowledgeable and good at their craft. All the staff I interacted with were super kind and attentive.

SLC is small, but places like Mensho contribute rich culture and cuisine to our community. I love that I got to experience such a high-end Japanese culinary experience on a Thursday night in Utah. I will definitely be back, and am excited to see what the full menu has to offer...