Is Mensho Tokyo in San Francisco Worth the Wait?

Yes, it is.

Here are 5 reasons why you should stand curbside for upwards of an hour or more like a hard working hooker in the Tenderloin.

Photo description: a line stands out front of Mensho prior to opening, about 15 people. Most seem to be Asian, but it's mixed. They are all talking to one another as they wait. — If you are wondering if your pic ever ends up on the internet without you knowing (furrowed eyebrows), well here you go although if you’re in this pic, now you know.

5 Reasons Why Mensho is Worth the Wait:

TOKYO BASED: Mensho is a Japanese based ramen chain from Tokyo, Japan that was founded in 2005.
INNOVATION: The founder, Tomoharu Shono is a ramen innovator, and he offers up a lamb, wagyu, matsutake tori paitan, to matcha ramen.
FIRST U.S. LOCATION: This is the first U.S. location for Mensho, but he owns and operates Menya Shono pork/fish (tonkotsu gyokai) ramen, Gachi chicken (tori paitan) ramen, Gotsubo vegetable ramen, Abura Soba Gachi soupless ramen, Mensho Tokyo lamb ramen, Mensho farm to bowl ramen, Hashi to Renge spice ramen
ONE OF, IF NOT THE BEST IN THE U.S.: Mensho is definitely in my top 5 in the United States, if not top 3. That is to be expected tho in contrast to all of the “instant ramen” places opening up all over the country because Mensho epitomizes Japanese culture and ramen craft that is infused into each bowl they serve up.
YOU ONLY NEED FOUR REASONS: but 4 is a bad luck number in Japan and many other Asian countries, so I am adding a 5th one to appease the goodluck gods (you’re welcome)

Photo Description: About a dozen Hario Syphon "Next" all lined up in front of the open kitchen window. There are also noodle baskets hanging inside the kitchen (4 of them), along with being able to see the counter top with himalayan sea salt and an octagon backsplash. — “Probably not a bong” is what you thought, and you are correct. They’re most likely used as a display vs. producing dashi (if they did, it’s the fancy way of doing it using a Hario Syphon “Next”).

Photo Description: the menu of their ramen offerings which start at $16. — If I am already paying $16, I am going to go big by spending an extra $2’s (you hear that ladies, I throw down).

I stayed an extra day in the city just to eat at Mensho because I just happened to be here on a Monday, the day they are closed.

Photo Description: the interior of Mensho SF is quite small with a number of TV's hanging with videos playing about Mensho. — If you’re here to catch the Giants game, expect to watch noodles.

Photo Description: the marinated oysters on a small round plate with only about 3? pieces of oyster and sprouts placed atop it. — Oysters in shoyu dare oil is about all the appetizers you will find.

Photo Description: another angle of the dark colored oysters which look obviously marinated. — This is a test to test you on if you know what this is (for a hint scroll up).

Photo Description: red colored looking crystals which is most likely a salt. — Red stuff.

Photo Description: another interior shot of Mensho SF with their white walls, black graphics, and red lanterns. — Japanese are pros on making due with tiny spaces.

Almost everybody here is waiting to get their order, and if you are not a total focktard, you get up after you are done eating to make room for everybody waiting in line.

Photo Description: a shot of the tori paitan ramen at Mensho SF. — If I am going to pay $18 for mother eff’n ramen, it is going to be ramen in mother eff’n San Francisco at mother eff’n Mensho.

It is silly to think that in the midwest instant ramen restaurants will be able to charge upwards of $18 for ramen because it is under the guise that is anything like Mensho *laughing hysterically.*

Photo Description: the big spoon at Mensho SF. — I did not try to bend the spoon because I realize there is no spoon.

Now that is a spoon because Santouka in Costa Mesa can’t seem to provide bigger spoons (the cheap disposable plastic ones just don’t cut it), but I think people either steal them or dump them in the trash.

Photo Description: a shot of the super tender piece of duck breast at Mensho Ramen SF. — I love, love, love breasts, but I also love duck breasts.

Chashu for ramen is typically pork that can range from pork belly, shoulder, to pork cheek although the pork alternatives are chicken and duck.

Photo Description: awwwww yes, the $30.18 bill for Tori Chashyu ramen $18, oysters $5, a Sapporo beer $4.75 which all comes out to $27.72 or $30.18 with tax. — Well back to work, in 6 more hours, I will have paid off my lunch.

There are only two Japanese ramen ya’s that charge this much and they are Mensho and Ichiran in New York ($18.90), and if you think any authentic Japanese ramen ya charges this much, they don’t. On average, expect to pay about $9 to $12 in LA.