Andrew Zimmern

"Honor was mine. Best tonkatsu ramen in America might just be in San Diego!"

Cookie Nguyen

"It’s another experience to taste it for yourself and suddenly realize that this IS the best ramen I have ever tasted. You just need to deliver good broth, noodles and pork to give a decent bowl of ramen, but Master Endo mastered each element to perfection. I would drive back down to San Diego in a heartbeat to just eat this ramen again. It is worth the drive and the wait."

Eartha Haines

"Tonkotsu ramen is my favorite type of ramen. I’m not a ramen expert by any means but I love tonkotsu broth. It is simply delicious. If you enjoy a good bowl of ramen, you really can’t go wrong at Menya Ultra. The ramen is delicious and definitely worth the wait."

Mary Desjean

"The broth looked so milky and had a nice flavor. I’m not a ramen expert or anything so I can’t really break it down for you, but the broth tasted flavorful and good to me. The slice of pork was good and I loved the green onions in the ramen. What I really enjoyed the most about the ramen was the noodles! The noodles are handmade at Menya Ramen. They have an awesome texture – kind of chewy and springy with a good bite to them."

Mary Beth Abate

"Chewy, springy noodles are the star of master ramen chef and owner Takashi Endo’s luscious tonkotsu, miso, and tantanmen bowls. Here at his first US shop in Kearny Mesa, the noodles are handmade in-house daily. Using only flour imported from Hokkaido, Japan, alkaline water, salt, and no artificial color or preservatives, head noodle maker Ryosuske Goto produces 55 pounds of noodles daily. Their distinctly wheaty aroma and flavor are perfectly paired with your choice of broths and toppings from ... Read more

Michael Gardiner

"While there are a number of places in San Diego making good tonkotsu ramen, the depth of flavor of Menya’s broth is unparalleled, totally round and satisfying. There is nothing missing that needs to be there and nothing frivolous anywhere in sight."

Sprint 2 the Table

"I processed to eat way too much of my bowl of ramen. The noodles are made in-house. The broth is the perfect umami flavor. So addicting that you cannot stop eating it. You won’t want to stop eating it! I ordered the classic: Tonkotsu Ramen. It’s in a rich soup of pork broth, soy sauce, and fish oil. Vegas went with the Miso Ramen. It was equally good, but the flavor was totally different."

Kirk Kurashige

"My ramen arrived scalding hot. The fragrance was definitely that of tonkotsu paitan and really reminded me of Japan. I believe this version is a combination of pork and chicken as there seems to be a real hint of fowl in the broth. It's a bit lighter in the collagen area, but still fairly rich. It's very nice, not overly salty, and possibly my favorite version in San Diego right now. The noodles were just perfect in texture."