Menya Ultra Mira Mesa

"Chosen as Eater San Diego’s restaurant of the year in 2017, Menya Ultra stormed into San Diego to rave reviews and monstrously long lines. It became so successful another was opened in Mira Mesa in 2018 and the newest spot in Hillcrest open just this year. Everything is made from scratch: the broth, the noodles and many of the condiments. Try the Paiko Tantan Men with a pork cutlet and spicy sesame chili oil." - Darlene Horn

"After temporarily shuttering in March, the award-winning Menya Ultra Ramen has reopened its Mira Mesa location. With other outposts in Clairemont Mesa and UTC and a central kitchen where the company makes its noodles and soups, the returning restaurant is continuing to offer its relaunch special — $3 off all ramen from June 14 through June 17 — and will be featuring other discounts on Father’s Day." - Candice Woo

"The springy wheat noodles, made every day with only salt and lye water, are the enticing ingredient that makes this ramen restaurant crave-worthy. The original ramen shop opened in northern Japan in 1994 and has been expanding ever since; its first location in the U.S. opened in San Diego in 2017. Customers can opt for the healthier, low-sodium broth that doesn’t deter from the flavor. The popular tonkatsu soup is cooked with high heat to optimize the savory taste." - Helen I. Hwang

"It’s Menya Ultra Ramen’s third anniversary, and to celebrate, they’re running specials at both Clairemont Mesa and Mira Mesa locations March 17 through March 22." - Keri Bridgwater

"In the small kitchen, one station is dedicated to sauteing bean sprouts in a lick of sesame oil. The sprouts, brought to the brink of the smoke point, rises to the nose while the oil drips down into the vegan miso broth. Plopped on top comes green onion, wood ear mushroom, roasted sesame seeds and a cap of grated ginger. The springy noodles—made in-house of flour source from Hokkaido, Japan, salt, and alkaline lye water—are inherently vegan." - Kelly Bone