Menya Ultra
Ramen restaurant · San Diego ·
Choice ramen & Japanese beer in a humble strip mall
Choice ramen & Japanese beer in a humble strip mall
"This Japanese import, whose first shop was opened in Akita Prefecture before spawning numerous offshoots, has been a local hit since day one. Set in a Clairemont strip mall, it attracts a crowd. Inside, one may expect efficient service and a no-frills vibe.On the menu, ramen is the main attraction. Diners are faced with few choices: the house broth is a rich, porky tonkotsu enhanced with miso; while the tantanmen is a unique take on Sichuan dan dan noodles, bolstered with ground pork and a touch of spice. Each item comes with excellent springy noodles and the option of add-ons—the ajitama egg, for instance, was a strong contender." - Michelin Inspector
"Described as the gold standard for ramen, known for bowls of well-balanced broth and springy noodles; in Kearny Mesa the shop’s Japanese ramen master oversees the daily production of small batches of noodles." - Kelly Bone
"At the Collection at UTC, I checked out the long-awaited fourth U.S. location of Menya Ultra, a 1,842-square-foot ramen-ya decorated with a custom-made Japanese manga that depicts master chef Takashi Endo creating his acclaimed ramen. Founded in Odate in Japan’s Akita prefecture, the chain’s first stateside outpost won Eater’s Restaurant of the Year in 2017 and now has branches in Mira Mesa and Hillcrest; this UTC shop is the first to offer counter-style service and features a streamlined menu that includes Menya’s best-selling tonkotsu ramen as well as miso and tantan varieties. Using Hokkaido wheat, Endo makes fresh noodles at his San Diego noodle factory and plans to ramp up production to sell noodles to other restaurants. New additions at this location include tonkotsu garlic ramen, karaage, chashu-topped rice bowls, and a selection of one-cup sake, and the shop opens daily at 11:30 a.m." - Candice Woo
"The first U.S. outpost of this popular Japanese chain may be located in a nondescript strip mall, but Menya Ultra has received a lot of attention despite its humble location. Everything in master ramen chef and owner Takashi Endo’s luscious bowls is handmade in-house — from the chewy, springy, hand-pulled noodles head noodle maker Ryosuske Goto produces daily to the deeply umami tonkotsu, miso, and tantanmen broths and accouterments. Popular starters include Nagoya-style and negi pon fried chicken, which you can wash down with a trio of Societe Brewing Co. beers or sake." - Mary Beth Abate
"I was told that Menya Kobo, the local noodle factory run by chef/owner Takashi Endo, is planned to relocate later this year to the same Clairemont Mesa Boulevard center as Menya Ultra’s flagship restaurant." - Candice Woo