Extra Serving of Soupless Ramen
Extra Serving of Half-size Soupless Ramen
Tokyo X Pork Shoulder (3)
Tokyo X Sliced Pork Belly (3)
Egg Over Rice with Bonito Flakes
White Rice
Kiwami Seaweed (3)
Pressed Qingcai
Our dashi is made with Rishiri Kombu and freshly-shaved bonito flakes. Evian natural mineral water is used to accentuate the umami of the ingredients. A subtle degree of saltiness allows the broth to be enjoyed to the very last drop.
Relish the robust umami of the Kumano chicken and the singular texture of the Okazaki Ohan chicken. We avoid the use of premade bouillon, choosing instead to use the whole chicken for the dashi.
Our chashu begins with pork procured from TOKYO X and is prepared using a unique, labor-intensive method devised at Kimoto to imbue the meat with a robust umami.
We use Yumeou eggs, the three-year consecutive recipient of the Grand Prix award at the Tamago Over Rice Festival, a competition between regional eggs from across Japan. To retain their natural flavor, we simply boil them in salt.
We use Tatsuno Brand soy sauce, Chinese Gongtin Yan (Imperial Salt), and salt from Christmas Island. These world-renowned seasonings highlight the essential qualities of our ingredients.
Chashu
Our chashu begins with pork procured from TOKYO X and is prepared using a unique, labor-intensive method devised at Kimoto to imbue the meat with a robust umami.
Eggs
We use Yumeou eggs, the three-year consecutive recipient of the Grand Prix award at the Tamago Over Rice Festival, a competition between regional eggs from across Japan. To retain their natural flavor, we simply boil them in salt.
Soy Sauce & Salt
We use Tatsuno Brand soy sauce, Chinese Gongtin Yan (Imperial Salt), and salt from Christmas Island. These world-renowned seasonings highlight the essential qualities of our ingredients.
Naturally, we avoid the use of any artificial flavoring. Enjoy the subtle flavors of specially selected, meticulously prepared ingredients. As they were meant to be.
We make regular changes to our special menu and fine-tune the flavor of our dashi. Experience Menya Kimoto as part of the natural passage of the seasons.
Menya Kimoto, in the spirit of its two-Michelin-starred parent restaurant Kimoto, has embarked on a journey to expand the culinary boundaries of noodles and broth.
The chef, Taiya Kimoto, earned his stripes at Kyoto’s Sakurada, before striking out on his own.
In 2010 Chef Kimoto opened a reservation-only Kaiseki restaurant named simply Kimoto, serving customers at a single counter with just eight seats. Kimoto was quickly noticed by the public and earned two Michelin stars. Chef Kimoto sought the challenge of a fresh start in a new locale, and moved the restaurant from Kobe to Nihonbashi, Tokyo in 2018.
Chef Kimoto meticulously recreated the Kobe Kimoto experience in Tokyo, and was rewarded with a warm welcome from discerning foodies in the area, who continue to enjoy Kimoto’s seasonal offerings to this day.
Kimoto’s latest endeavor is Menya Kimoto, which opened in August of 2023. Chef Kimoto devised Menya Kimoto’s menu and personally perfected its operations. He can also be found manning the counter.
Menya Kimoto uses the same ingredients and dashi as the original Kimoto. Preferring authenticity over ostentation, Menya Kimoto focuses on showcasing the essential qualities of its carefully-selected ingredients. This is the culinary style that Chef Kimoto is known for: brash yet painstaking.
Interior
店内の様子
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店内は舞台のようなカウンターが良く映え、全てのお客様とコミュニケーションを取ることができます。
A theatrically-designed counter facilitates communication between servers and guests.