Shirakawa is a city known for great water. And practically every ramen-ya makes their own noodles by hand. Menshou is no different. With two types of noodle for their ramen (they have soba too), order the Omori (large) version if you want to try the thicker one. I ordered the regular size with the regular ramen and was sequentially satisfied. The soup is an assari torigara (chicken) base that was thirst-quenchingly good. If eating ramen were a sport, Menshou would be my ramenade.
Despite how far it may seem, it's only a 15-minute walk from Shinshirakawa Station. Head straight out of the station on the biggest street you see. At the third signal make a right and proceed along the main road for three more signals. Cross the street and you'll see Menshou on your right. They are open from 11am to 4pm and closed on Tuesdays.
Other sites that mention Shirakawa Menshou:
Showing posts with label Japan-Shirakawa. Show all posts
Showing posts with label Japan-Shirakawa. Show all posts
Thursday, June 11, 2009
Monday, April 13, 2009
Day 12 - Kitakata, Shirakawa, and the snoring salary man.
Like Yonezawa, Kitakata is a small mountain town that specializes in shoyu ramen. The only difference: Kitakata IS just a ramen town. It's almost as if a ramen park took over the city! There's so much to choose from, each with its own flair, and a ramen guide you can pick up at the station tells you everything you need to know. With my backpack feeling like 300 pounds and blisters ripening on my feet, I almost decided not to come. But since I'm doing it for the love, my choice to come was definitely rewarded.
The first ever ramen-ya to make Kitakata Ramen famous was Gen Rai Ken. They feature a Kitakata style shoyu ramen made entirely with chicken stock. It was damn good!
Shirakawa is a town best known for their pure mountain spring water. It's so pure that every ramen-ya in the city makes their own noodle with it. After a long walk through the wilderness (don't ask), I finally settled upon Menshou--a rare restaurant that stays open even on Mondays. Similar to Kitakata style, this assari-kei ramen is made from both tonkotsu and torigara.
This is the dude I ended up having to sit next to on the Shinkansen back to Tokyo. All I have to say is thank goodness for ipods. I don't know what I would have done without it.
I'm starting to get sleepy like that guy above. I think it's time to get some zzz's. I still have one day left on my rail pass so it'll be off to Sano in the morning. More local trains! Hopefully it'll be as easy as today.
The first ever ramen-ya to make Kitakata Ramen famous was Gen Rai Ken. They feature a Kitakata style shoyu ramen made entirely with chicken stock. It was damn good!
Shirakawa is a town best known for their pure mountain spring water. It's so pure that every ramen-ya in the city makes their own noodle with it. After a long walk through the wilderness (don't ask), I finally settled upon Menshou--a rare restaurant that stays open even on Mondays. Similar to Kitakata style, this assari-kei ramen is made from both tonkotsu and torigara.
This is the dude I ended up having to sit next to on the Shinkansen back to Tokyo. All I have to say is thank goodness for ipods. I don't know what I would have done without it.
I'm starting to get sleepy like that guy above. I think it's time to get some zzz's. I still have one day left on my rail pass so it'll be off to Sano in the morning. More local trains! Hopefully it'll be as easy as today.
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