A note on the words: men-bari and 135 are this shop’s own order settings — men-bari meaning noodles cooked hard, extra oil and seasoning turned up. Chashu is the sliced braised pork on top, menma seasoned fermented bamboo shoot. A bowl like this is what Tokyo drinkers reach for the morning after. Prices are as of this writing (August 2026).
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Tenhou on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Drinkers! It is Hangover Meshi time!
Which is my favourite ramen shop?
The first that comes to mind is, of course, this one!
Thank you for waiting! This time: “Tenhou”!
Stepping inside, a surprise. At some point it had switched to a ticket machine.
Things have been changing gradually since the old boss left. And remarkably, you can now choose the “135” setting for the miso ramen too. My beloved men-bari can also be selected on the ticket machine now.
Shoyu ramen — 950 yen
Shio ramen — 1,000 yen
Miso ramen — 1,100 yen
The 135 miso was extremely tempting, but by the time I walk into this shop my tongue and body have already committed to men-bari! So, as planned, I ordered the shoyu men-bari (men-bari is shoyu only, incidentally).
After a while, the ramen arrives.
Yes — this is the one!
First the fragrance of soy sauce and pork bone drifts up. Deep, but not cloying — a smell that runs right along that borderline. One sip of the broth and the outline of a strong soy sauce lands first, with the body of the pork bone coming slowly behind it. Seafood savour is dissolved between the two, and although it ought to be heavy the finish is somehow clean — a strange balance.
Being men-bari it is salty, no question — but that saltiness is not unpleasant. If anything, every sip of broth demands another.
It feels like a pursuit of the addictive, borderline-perfect intensity!
The noodles are the familiar yellowish wavy noodles from Nishiyama Seimen. Ordered “bari”, they come out seriously firm, and they carry broth superbly. The moment your chopsticks close on them a solid spring answers back, and the more you chew the more the aroma of wheat and that chewy texture spread out. The waves grip the broth tightly, so noodles and soup become one in the mouth — that is the whole point of “bari”.
And the texture holds constant right down to the final strand, which is excellent.
The toppings are simple: chashu, menma, spring onion. The chashu is substantial, and with little fat on it, it gives a crisp impression even in an extra-oil men-bari. The menma has a firm crunch and works as a pause between mouthfuls. The refusal to load on anything more makes the broth and noodles stand out all the more clearly as the leads.
Later on, a shake of the white pepper from the table tightens the flavour further and changes the sensation again.
Mmm — delicious! Men-bari is the best!
There is something about it: it looks terrible for you, and it is outrageously good. Tenhou is the one shop where I do drink a lot of the broth. And then, as always…
…after finishing, the water tastes sweet!
I shall add the photos from my previous visit as well!
Tenhou is a shop I love enormously, so I am glad someone took it over and kept it going properly! And that the systems and menu keep evolving little by little is impressive!! Ahh — writing this has made me want it again. Next time I shall try the 135 miso. If you have never experienced it, there is a certain guilt attached, but it is extremely good — go and eat a men-bari!
May you meet something good to eat today too.
Tenhou (ramen / Roppongi Station, Nogizaka Station, Roppongi-itchome Station)
Tabelog lunch rating ★★★★☆ 4.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
