MENGAの命は日本の伝統的醸造文化「醤油」。手作りに徹した伝統製法の醤油づくりを守る老舗醤油蔵元の醤油 を厳選し、贅沢なまでに使用。
醤油の旨さを最大限に引き出すために試作を繰り返し、手間暇を惜しまず作り上げた醤油本来の旨さが際立つ一品です。日本各地の厳選した食材を際立たせる秘伝の味わいをご堪能ください。
味のベースである醤油は、関西の2つの老舗醤油蔵元の醤油を数種類ブレンドし、火入れをした後、酒、味醂、秘伝の醤油だれをさらに加え、味に深みを出しています。

スープには厳選した国産の鶏ガラ・豚ガラを丹念に混ぜながら仕込み、ゆっくりじっくりと時間をかけて旨味を最大限に引き出し、醤油の塩辛さを除いた秘伝の黒スープです。

おそばにはスープとの相性がよく合う麺を京都の老舗中華麺専門製麺所に依頼し、毎日仕入れています。厳選された小麦粉を複数ブレンドし、熟成乾燥製造された中華麺は小麦粉と少量の塩、かん水のみ使用しています。
中太ストレートの低加水麺はツルツルとした喉ごしともちもち食感でMENGAのスープに良く合います。

チャーシューは国産の希少なブランドポークである「マテラ豚」を使用し、特製のチャーシューだれに漬け込みスープによく絡みます。

中華そばの味の決め手の一つでもある「お葱」は、京都の自然豊かな畑で良質な有機肥料をふんだんに使い独自の生産方法で作付けされている「九条ねぎ」を惜しげもなく使用します。

また、MENGAはもやしにもこだわります。バナジウム天然水で育てられたミネラル豊富な「富士山麓もやし」をたっぷり使用します。

The lifeblood of MENGA is Japan's traditional culture of brewing known as "shoyu (soy sauce)." We carefully select shoyu produced by long-established shoyu brewers who protect traditional techniques of making shoyu by insisting on making everything by hand and use it liberally. This masterpiece that boasts the outstanding natural umami of shoyu has been created without sparing any efforts by repeatedly cycling through the process of trial-and-error in order to extract as much umami out of the shoyu as possible. Please fully savor our secret flavors that make the most of choice ingredients from all over Japan.
We blended several types of shoyu from two long-established shoyu brewers in the Kansai region to build a base for the flavor. After heating, we add sake, mirin, and our secret shoyu-based sauce to add depth to the flavor. We carefully stir in choice domestic chicken and pork stock to slowly and thoroughly prepare the secret black soup, which does not have the saltiness of shoyu, in order to extract as much umami as possible over time.
Our noodles complement our soup perfectly and are purchased daily from a long-established specialty manufacturer of Chinese noodles located in Kyoto. A blend of several different carefully selected kinds of wheat flour, a little salt, and alkaline water are the only ingredients that go into our noodles, which are aged and dried. With a chewy texture and smoothly gliding down the throat, our low-water-content, medium-thick straight noodles go well with MENGA soup.
Our char siu is made from Materra pork, a rare Japanese brand of pork. Marinated in a special char sui sauce, our char siu picks up the soup well. Negi scallions are a decisive factor influencing the flavor of ramen. We are unsparing in our use of Kujo negi grown according to a unique method that makes abundant use of high-quality organic fertilizer in Kyoto fields that are rich with nature. MENGA is also very particular about bean sprouts. We use generous amounts of Foot of Mt. Fuji sprouts. Grown in natural vanadium-containing water, they are rich in mineral content.

中華そばのチャーシューで使用しているのが「マテラ豚」。当店では希少なマテラ豚を使ったしゃぶしゃぶを夜限定でお楽しみいただけます(要予約)。
「マテラ豚」とは「マテラパウダー」を飼料に配合して育てられた豚で、余分な脂分がなく、あっさりしているのに、豚本来の旨味が凝縮しているのが特長です。チャーシューとの相性が非常に良いですが、しゃぶしゃぶにすると良質の脂のため、湯にくぐると身がしまり甘みもでておいしく召し上がれます。関東でマテラ豚を味わえるのはMENGAだけです。ぜひ、希少な「マテラ豚」をご賞味ください。

お野菜は湘南・三浦野菜を使用しています。三浦市は三方を海に囲まれているため、「冬は温かく、夏は涼しい」という気候です。その温暖な気候を生かした露地野菜中心の農業が盛んで、三浦市の農業は神奈川を代表する野菜の産地として全国的にも有名です。本来の時期に一番おいしい品種の栽培、および露地栽培のしっかりした味と香りを特徴とした鮮度にこだわった地野菜です。

We use Materra pork to create the char siu you find in our ramen. At MENGA, we welcome you to enjoy shabu-shabu made using rare Materra pork. This dish is only served for dinner, and reservations are required. Materra pork is produced from pigs raised on a feed that contains Materra powder. It is distinctive for being dense with natural pork flavor while being light and free of excess fat. Materra pork is highly suited to making char siu, but it is also delicious in shabu-shabu. When placed in the hot water, the meat firms up and develops a sweetness thanks to its high-quality fats. MENGA is the only place you can enjoy Materra pork in the Kanto region. We welcome you to come and enjoy the rarity known as Materra pork. We use vegetables from Shonan-Miura. Surrounded on three sides by the sea, Miura’s climate is warm in winter and cool in summer. Taking advantage of this warm climate, the area has a thriving agricultural industry focusing on open-field vegetables. Miura’s agriculture is well-known nationwide for being the leader in vegetable production in Kanagawa Prefecture. All about freshness, these local vegetables stand out for their robust flavor and aroma, products of open-field cultivation and the cultivation of varieties