A note on the words: negi is the Japanese long spring onion, here shredded fine and piled on with chilli; miso ramen uses fermented soybean paste as its broth base; chashu is the sliced braised pork on top. A bowl of ramen after drinking is Japan’s traditional way to close a night out. Prices are as of this writing (August 2026).
Menkobo Oban, Kamiitabashi on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Drinkers, thank you for waiting. It is Hangover Meshi time.
This time, the closing bowl. Well — I had been drinking, but I had barely eaten anything! (An excuse.) I was suddenly ravenous, and got sucked into the nearest ramen shop as if by gravity!
This place, “Menkobo Oban”, opened in 2023, so it is fairly new. It was formerly called “Tokyo Ramen Oban” before the renewal, and the Kamiitabashi shop is positioned as the second branch of the “Menkobo Oban” in Hibarigaoka. I had no idea there was a main shop!
The ticket machine carries a long list. Working down from the top, the “negi miso ramen” is staring right at me…! Negi miso ramen it is!!
Yes, I said I had been drinking — but if you walk into a ramen shop at night, you drink, no?!
Oh… that looks far too good!!!
A heaped mountain of shredded white spring onion with the red of chilli powder peeking through — a beautiful miso negi ramen. Start with the broth. The body of miso, layered with the toastiness and slight thickness of ground sesame, held up from below by a pork-bone base and drawn into something mellow. One sip and the sweet fragrance of miso leads, the richness of sesame following after. The salt is not overdone; it is the kind of density you want to keep drinking to the end.
It goes with a highball too!
The star, the spicy negi, is crisp shredded white spring onion coated in chilli powder. At first the freshness of the onion and a light heat work as an accent; as you eat on and melt it into the miso broth, a slow warmth and sweetness spread through the whole bowl and its character shifts.
The noodles are medium-thick and lean towards wavy, smooth on the lips with a firm chew. They haul up plenty of the thickened miso broth, and slurped along with the onion, the toastiness and the heat arrive at once. The chashu is meltingly tender — seriously good!
It looks heavy and rich, yet the freshness of the onion and the prickle of the chilli wash the weight away. With a highball in hand, this is far too perfect as a closing bowl. Never underestimate the ramen shop in front of the station!
Honestly, I only wandered in because it stood out — and it turned out to be exactly the right “negi miso ramen”. Exactly right, as a finisher. A glass of highball and a bowl of ramen: that the combination should match this naturally is a remarkable thing. Not the ultimate bowl. But one you could eat every day, and one you find yourself suddenly craving.
No wonder they opened a second branch! Delicious!
May you meet something good to eat today too.
Menkobo Oban, Kamiitabashi (ramen / Kamiitabashi Station)
Tabelog dinner rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
