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Ramen around ¥800, Yukkedon ¥250
1 Chome-9-1 Kamiogi, Suginami, Tokyo (2F Keijin Building)
Distance from Station:
1 minute from JR/Tokyo Metro Ogikubo Station, North Exit
03-3398-1293 (Japanese only)
Saturdays only 11:30am - 3:00pm, 6:00pm - 9:30pm
Staff speak Japanese only
  • no-credit-card
  • family-friendly


Fresh and Natural Ingredients

Only 100 meters from the north exit Ogikubo, between Lumine and Town Seven, you can find Menya Masamichi, on the 2nd floor. Their soup is rich and filling, as it is made from locally raised chicken, fresh mushrooms and kelp from Hokkaido and dried sardines called niboshi. They do not use any chemical seasonings and all ingredients are fresh. They spend so much time in making the soup that they can only make a maximum of 150 bowls of ramen a day. For their chashu, they use fresh chicken meat and it is very juicy and smooth. Their yukkedon, a “donburi” dish of raw egg and soft chicken chashu on a bowl of rice, is also as popular as their ramen. Even among the many famous ramen shops in Ogikubo, Masamichi attracts a lot of customers. However, recently they are only open on Saturdays, as another shop that serves a different style of ramen, Menya Shachi, uses the space during other days of the week.



[updated November 2018]