Direct from Tokyo, Mensho opened in early 2016, expanding the chainlet of six shops throughout Japan. The chef imports ingredients from Japan, mixing them with produce from the local farmers market. While the paitan and shoyu ramens are good, the vegan tantanmen ramen might be the richest and most luxurious of all. The vegetable-based soup is made with konbu and mushrooms, Japanese soy cream and seven types of nuts for texture, then topped with sesame, cilantro, chile oil, green onion, menma — a kind of fermented bamboo shoots — and kale sprouts.
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