FAQ AND OTHER STUFF

GENERAL FAQ's

"We arrived at 2:34 and drove 2 hours and got turned down. Don't you close at 3:00?"

Our last call/seating is at 2:30 to ensure we get to serve everyone thats waited/waiting in line and give everyone enough time to eat and enjoy their meal. But because we make limited bowls daily, that cut off time could be earlier depending on our supply and line up conditions.

"This ramen is not authentic. I want ______ in it instead!"

We top our ramen with various style toppings in our bowls to match the broth and noodle style for each bowl. For example, we have 2 different style eggs, 3 different types of char siu, 2 noodle thickness types, 3 different broths, and at least 5 different tare or flavor sauce for each bowl.

For many of you who have dined with us know that toppings can be added to your bowl as add ons to match your flavor profile. But we have created a balanced canvas that we feel suites each bowl the best.

"It's so loud I could barely catch up with my friend I haven't seen in 5 years"

Ramen culture in Japan is fast. Ramen loses quality fast. Kinda like soft serve ice cream. If you talked and ate the ice cream for an hour, its gonna suck by the end of it.

The window to eat your ramen at it's absolute best is very small. There's also a lot going on in each bowl in terms of flavor and layers. For that reason, we encourage everyone to enjoy the vibes, focus on the bowls, and enjoy the food as it's meant to be eaten.

Plus, we have a lot of dope coffee shops in the area to hit up after to catch up and chill.

"I wanted to order take out to eat after work!"

See above. Ramen sucks once boiled and as take out. That's why most ramen shops in Japan don't allow take out. The alkaline noodles lose texture qiuckly, the broth gets sucked up by the noodles, all the complex layers of flavors on the toppings, the texutres, the quality will be lost.

That's why we don't allow take out.

We want everyone to eat it fresh and at it's best. We put a lot of thought into the quality and flaovors and we want you to enjoy it to the max.

Best alternative for takeout is getting the Chili Goma ramen kit from next door (FIRST AVENUE CORNER STORE located behind Shiki Menya) and making it at home. Evereything you need to eat dope ramen at home is included in the kit and its upser easy to make.

We even offer our Shoyu, Miso, Veggie as frozen broths so you can keep a stash at home to make ramen with. You can also buy our fresh noodles in knots of 2's.

"The meat and noodle portions are small for the price"
Depending on the ramen style, average portion in Japan is about 90-120g.
Ours is around 155-160g per portion so it ain't that small, and there's options to order extra noodles and other add ons and sides.

NOODLES

Ramen is an egg based alkaline noodle and we make all our noodles in house.

Our boy @noodlemane makes all our noodles.

We make 3 kinds of thickness, each to match our different broth texture and styles. We incorporate kombu (seaweed) bits into the noodles for extra umami. If you look closely, you can see the bits in the noodles.

Menya 1mm "Skinny"

We use the "Menya Skinnies" for broths that have a lighter profile and texture. The straigthness of the skinny noodles minimize the gaps between each noodle and helps retain the flavor of the broth in each bite. Chili goma has a thick, rich broth but we use the skinnies so that the noodles don't over power the richness of the broth.

USED IN:

White Pepper Gyu Shoyu

Yuzu Shio Classic

Tonkotsu Black

Chili Goma

Hiyashi Tomato Mazemen

Yuzu Veggie Classic

Veggie Goma

Menya 2mm "Fatty"

We use the "Menya Fatties" for the broths with more texture like the Miso and the Mazemen series. Each noodle mixes well with the richer broths so that the flavors are maxed with each bite.

USED IN:

Kara Miso Garlic

OG Mazemen

Menya 2.5mm "THICC" (Seasonal)

We use the "Menya Thicc" noodles for the Menya Jiro Kei series. "Jiro" ramen has a cult following in Japan. It's known for its junky characteristics. Rich, fatty, garlicky, satisfying and cheap. Jiro ramen comes heaping with garlic and pork fat, a ton of veggies like bean sprouts and cabbage. The shop doesn't usually allow pictures but the Ramen Heads know which Jiro shop a bowl is from just by looking at the pictures. We use the thickest noodle cutter we have to make these noodles and they hold the flavor of the broth into each bite. This is the Menya version of the Jiro

Ramen.

USED IN:

MENYA JIRO KEI

MENYA GYU JIRO

BROTH

We specialize in Tonkotsu broth ramen. Over the years, we have taken on chicken and veggie, but our main focus is the Tonkotsu "Pork Bone" broth. We source our bones from local farm Broek Acres and boil them down for over 20+ hours to extract maximum flavors into each bowl.

Everyday after service, we start the preparation of the broth to serve for the next day.

Ramen is all about precision. Ramen is time sensitive. Each bowl is carefully crafted in the shop for every customer. We are here for the ramen culture and to have each and every one of you experience it to the max.

We hope you chomp and enjoy every bite!