01 / ABOUT THE PLACE
About this place
The first bowl to catch the eye at Menya Dancho is its hearty black soy-sauce ramen. One long-time customer says they often order the “black soy sauce” and remember its assertive garlic and pork back-fat flavour. Another account describes a chicken-stock and soy-sauce base layered with the aroma of stir-fried vegetables and garlic, with a free large noodle portion. Options include a seasoned egg, no egg, a smaller serving or extra chashu pork, so you can stick with the classic bowl or add more toppings to suit your mood.
For a spicy bowl, the menu lists Umakara Miso at heat level ★2, Funka-men at ★8 and Daifunka-men at ★10; a large noodle portion is free with each. A diner who tried Daifunka-men writes that, beneath the chilli heat, the broth had depth from animal-based stock and savoury dashi, while the medium-thick noodles stood up to it. It is a choice for those looking for flavour as well as a fiery kick.
There are several ways to enjoy noodles without broth, including mazesoba and Taiwan-style mazesoba, while tsukemen comes in sizes from small to Kagura. Some tsukemen options cost the same up to a large serving, and diners ordering a small portion are invited to ask for soup to dilute the dipping broth. The restaurant also lists mazesoba and tsukemen with the same price up to 400g of noodles, making them options for a substantial meal.
You can specify the amount of garlic when ordering, choosing none, a little or extra, as well as the “disappearing garlic” option. Vegetable and meat toppings, rice dishes, gyoza and fried chicken are also available, whether you want to customise your bowl or add a side. The restaurant serves lunch and dinner, with evening service until 0 the following day.
