It’s rainy season once again and I can’t help but think of a piping hot bowl of ramen. Firm chewy noodles layered in a rich, flavorful broth and topped with fork-tender chashu and runny tamago egg then sprinkled generously with vegetables — this is a typical scenario that runs in my mind whenever I think of a comforting bowl of ramen this cold weather.
When it comes to excellent ramen in the Metro, Mendokoro is pretty much a standard. It’s very similar to Yushoken in terms of menu, pricing, and flavors but since I can’t go to the south, I just find myself frequenting its sister branch in BGC. I’ve been to the previous branch in Icon Plaza (RCBC Bldg.) in BGC only, which reminds me to visit soon its newest branch in Mitsukoshi Mall in BGC as well. Hence, the narration here is based on my experience with the former branch.
Ambiance
Mendokoro’s set-up maintains that classy, intimate ramen restaurant that can accommodate a few diners at a given time, so expect lines to be long especially during peak hours. I like the accents of wood all over the place aesthetically designed for the sleek, elegant look of the restaurant. The open kitchen is enclosed with the circular-shaped dining area so customers can observe how things are masterfully prepared while waiting. The staff looks very serious and busy perfecting each bowl of ramen according to their customers’ preferences. The action in the kitchen and the smell of the smoky broth would increase your anticipation.
Anatomy of a Good Ramen
Mendokoro has a straightforward menu. Under Tonkotsu Ramen, they have the popular Shio (salt-based), Shoyu (soy-based), TanTanmen (spicy) and Miso.
Shio is a personal favorite of mine. The noodles are bouncy and chewy. The broth is velvety and rich in deep, smoky flavors brought about by the chashu. The grilled chashu adds another layer of taste to the broth and complemented by the different textures of the vegetables such as mushrooms, spring onion, and garlic.
The Shoyu has the same elements and consistency but with a richer taste since it is soy-based. It has the same appearance with Shio, except for the hints of dark soy in the broth.
The TanTanmen is Mendokoro’s version of spicy ramen, but not overwhelmingly spicy. It has ground pork instead of the chashu, and is topped with Bok choy. You can also taste the nutty taste of the broth from the miso paste.
I haven’t tried the Miso but heard that it is equally good too. They have another popular best-seller which is not on the menu — the Super Chashu. It has the larger size of chashu and heard that the meat is slow cooked for a longer time to produce that stronger flavor. Next time, I will try this out!
Best Sides
Of course, not to be overlooked is the Gyoza. Succulent, pan-fried dumplings are the perfect match to your soulful ramen. I like how the Gyozas are pressed on the iron pan to create that burnt effect for that added crispy texture that goes well with the tangy sauce.
The Aji Tamago fits any type of ramen. These are soft-boiled organic eggs marinated in soy.
Conclusion
Over the years, I realized that my parameters for a good ramen did not change. Although it’s been quite a while since my last visit to Mendokoro Ramenba, it’s still a stand-out for me even with the different ramen restaurants I have tried. Food establishments may explore presentation, ingredients, packaging, etc. but at the end of the day, you would still go for taste and quality — which Mendokoro Ramenba is exceptionally known for.
Looking forward to pay a visit once I am fully recovered!
Read about my other favorite ramen restaurants here: My Top 5 Ramen Restaurants as of 2021
Check out the other branches of Mendokoro Ramenba here: https://nipponhasha.com/locations/
Diamond in the Rough 