A bold, new chapter of ramen beckons with the global debut of MENSHO X at Raffles Place on 14 July, and a second outlet at Resorts World Sentosa in the later part of 2025.
Spearheaded by renowned ramen master Chef Tomoharu Shono, MENSHO X takes the core of what made MENSHO TOKYO a global favourite 4 masterful technique, thoughtful ingredient sourcing, and an unwavering dedication to the art of ramen 4 and reimagines it for a modern, fast-paced dining culture.
Each location offers store-exclusive dishes and seasonal specials, delivering a distinct experience with every visit.
“With MENSHO X, I wanted to create a ramen experience that reflects the rhythm of today’s world 4 fast, bold, and full of energy,” says Chef Shono. “Singapore is the perfect place to launch this global debut, where diverse palates and a dynamic dining culture come together.”
Traditional Ramen, Reimagined
At MENSHO X, Chef Shono continues to push the boundaries of self-expression and creativity in each bowl of ramen, all while staying true to his signature farm-to-table philosophy that has served as the driving force behind MENSHO TOKYO.
Central to MENSHO X lies the same culinary ethos that defines MENSHO TOKYO: the pursuit of the perfect bowl of ramen through the seamless balance of five essential elements 4 tare (sauce), soup, noodles, oil, and toppings. Each bowl is a carefully tuned composition, crafted to surprise and satisfy in equal measure.
The Art of Ramen
While MENSHO TOKYO is celebrated for its whole wheat, stone-milled noodles, MENSHO X charts a bold new course with an innovative approach to noodle-making. The menu features three variations of noodles 4 ramen, tsukemen, and mazemen 4 crafted with a unique flour blend for a distinct texture and flavour. They are specially designed to harmonise with every element in the bowl, enhancing its depth and complexity.
While both MENSHO X and MENSHO TOKYO share Chef Shono’s signature toripaitan broth as their foundation, the two concepts differ in execution. MENSHO TOKYO’s iteration features a richer, thicker broth enhanced with a higher concentration of toripaitan.
MENSHO X, in contrast, offers a lighter, more nuanced version of the toripaitan broth, which is delicately infused with kelp, shitake mushroom, and porcini mushrooms 4 crafted to complement the thinner noodles used in its ramen dishes.
Beyond the broth, MENSHO X also introduces its own unique menu identity, boasting different noodle weights, meat cuts, toppings, and garnishes curated specifically for this outlet.
Meat-wise, the standout is the sake kasu-marinated kurobuta pork ribeye chashu that has been marinated for 24 hours and slow-cooked for 12 hours, resulting in a cut that is exceptionally soft, juicy, and packed with flavour.
From velvety, full-bodied toripaitan broths simmered for hours to springy noodles and thoughtfully composed toppings, every bowl is handcrafted with precision and purpose. Together, these elements honour the soul of artisanal Japanese ramen, while bringing to life Chef Shono’s bold, reimagined vision for the modern diner.
MENSHO X at Raffles Place
Nestled in the pulse of the lively central business district along Six Battery Road, MENSHO X is conveniently located a stone’s throw from Raffles Place.
Featuring a sleek and cosy 797 square feet outfit that seats 46, it is the perfect pitstop for working professionals to grab a quick meal while operating within a tight schedule. Eager-eyed diners are also privy to a full view of their ramen orders being deftly prepared over the kitchen counter, adding to the immersion of the dining experience.
Some highlights of MENSHO X’s menu at Raffles Place include:
● Mochi Mochi Mazemen, S$19 – Thick, chewy, dry-tossed noodles topped with a special seasoning, and adorned with sake kasu-marinated kurobuta pork ribeye chashu, king oyster mushroom menma, red and green onions, marinated lard, and nori. Served with a side of vegetable broth.
● Toripaitan Tsukemen, S$19 3 Thin, housemade noodles complemented with sake kasu-marinated kurobuta pork ribeye chashu, king oyster mushroom menma, red and green onions, a wedge of lime, and dusted with porcini powder. Served with a rich and creamy toripaitan dipping soup infused with zesty yuzu juice.
● Firebird Ramen, S$20 3 A spice-laden delight made from a fiery blend of two distinct chilli powders, Sichuan pepper and black garlic oil, then steeped in a hearty chicken broth. Finished with sake kasu-marinated kurobuta pork ribeye chashu, king oyster mushroom menma, red and green onions, fried garlic, and spicy minced pork.
● Toripaitan Ramen with Egg Yolk, S$19 3 A classic creature comfort crowned with sake kasu-marinated kurobuta pork ribeye chashu, king oyster mushroom menma, red and green onions, duo peppers, and a silky egg yolk, upon a bed of thin, housemade noodles.
With every ramen or tsukemen order, diners can enjoy a complimentary first serving of kaedama* (a Japanese term used in ramen restaurants, referring to an extra serving of noodles). A second top-up can be added for just $3. *Kaedama is not available for mazemen dishes.
Side Dishes Galore
Besides a drool-worthy lineup of ramen, MENSHO X has also put together a symphony of side dishes that serve as thoughtful, flavour-filled companions to the ramen.
Savoury and decadent, each spoonful is heartier than the last:
● Takoyaki, S$6.80 3 Japanese octopus bites topped with fragrant bonito flakes and nori. Served with pickled ginger and finished with a generous drizzle of takoyaki sauce.
● Negi Chashu Rice Bowl, S$8.80 3 Braised pork chashu, green onions, nori, and a fiery chilli paste atop fluffy Hokkaido Nanatsuboshi rice. Finished with sesame oil and a secret tare sauce.
● Ikura Rice Bowl, S$12.80 3 Fresh, succulent pearls of shoyu-marinated ikura, green onions, nori, and wasabi on Hokkaido Nanatsuboshi rice. Completed with pickled ginger for a bright finish.
Mensho X’s Grand Opening Promotion (14 – 18 July 2025)
To celebrate its official debut at Raffles Place, MENSHO X is treating diners to a complimentary ajitama egg with every ramen purchase. This exclusive treat is limited to the first 100 customers each day from 14 to 18 July, with one redemption per customer.
