Mendokoro Ginzasa

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If you see a long line of people at the edge of Ginza, it is Mendokoro Ginzasa. The owner trained at a Japanese restaurant for 18 years. On the other hand, he had another passion for ramen and he visited many ramen restaurants. Japanese dish tai-chazuke (sea bream with rice soaked in green tea) and ramen were his passion and combining these two resulted in the opening of this restaurant. They serve only 150 ramen every day and close after they sell out. Sometimes they close even before 17:30, the opening time for the evening. The chances you can eat this ramen is higher around 14:00-15:00.

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Light but Intense Soup

The soup is light but full of intense savory flavors, unlike usual thick type ramen soup. The secret of this soup is the broth. Japanese broth made from seaweed and dried bonito, and broth from chicken and pork is kept in a pot one day before use in order to remove the fat.

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Ramen and Tai-chazuke

The set menu of Ginzasa ramen and Tai-meshi (rice with sea bream). Here, you can't get Tai-meshi by itself. You can enjoy tai-chazuke if you pour ramen soup on tai-meshi after eating the noodles. The delicate taste of soup goes amazingly well not only with ramen, but also with tai-meshi, a rice dish.

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Stylish Interior

Vermilion and black, the owners favorite colors, adorn the interiors. The decor is chic, and contrary to typical ramen restaurants, there are no counter seats. The atmosphere is quiet and relaxing. The moment you enter the restaurant, the good smell of cooking tai-meshi will stir your appetite.