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Hours
| Friday | 11:30 AM–2:30 PM, 5–8:30 PM |
| Saturday | 11:30 AM–8:30 PM |
| Sunday | 11:30 AM–8:30 PM |
| Monday | 11:30 AM–2 PM, 5–8:30 PM |
| Tuesday | 11:30 AM–2 PM, 5–8:30 PM |
| Wednesday | 11:30 AM–2 PM, 5–8:30 PM |
| Thursday | 11:30 AM–2 PM, 5–8:30 PM |
Address and Contact Information
Address: 908 4th St, San Rafael, CA 94901
Phone: (415) 448-5277
Website: https://menya-shono.square.site/
Menu Photos
Order and Reservations
Reservations: carbonaraapp.com
Order: Order online
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Menya Shono SR: Home
… San Rafael, CA 94901, US 415 448 5277 [email protected]. Get directions. Monday to Thursday 11:30am – 2:00pm 5:00pm – 8:30pm. Friday to Sunday 11:30am …
Menya Shono @BayArea (@menyashonoba) – Instagram
1.4K+ followers · 3 following · 67 posts · @menyashonoba: “We are Ramen Creators Enjoy our Ramen of house made Noodles Union City / San Rafael M︎”
Menya Shono | San Rafael CA – Facebook
Craving a delicious, authentic Japanese ramen experience? Look no further than Menya Shono in San Rafael! Our masterfully crafted ramen bowls are made with the …
Reviews
Filipp Nesterov
Just had dinner at this spot. I ordered the Corn Wings, Takoyaki, and the Original Ramen. Everything was insanely good. The ramen especially — super rich, creamy broth, really good chicken, and all the toppings were on point. Honestly, probably the best ramen I’ve had so far.
The Takoyaki were solid, nothing crazy, but tasty. The Corn Wings were something new for me — really interesting and definitely worth trying.
The place has a really authentic vibe, and the staff is great. Totally recommend checking it out.
… moreThe Takoyaki were solid, nothing crazy, but tasty. The Corn Wings were something new for me — really interesting and definitely worth trying.
The place has a really authentic vibe, and the staff is great. Totally recommend checking it out.
Gratiana Chen
We came at 6pm on a long weekend Sunday. It was incredible. The service was quick and the food came quickly.
Got the enoki chips and nori calamari. Enoki chips were so crispy. Nori calamari squid tasted very fresh. It was all tentacles and good crunch with spicy mayo.
We got the Ginja and Blaze Toripaitan Ramen. The broth was rich and thick and savory and coated the ramen. The egg was perfection. Meat was fall apart. The noodles really shone since they were bouncy and fresh.
Atmosphere was really lovely. Love the information about umami chemistry on the walls.
… moreGot the enoki chips and nori calamari. Enoki chips were so crispy. Nori calamari squid tasted very fresh. It was all tentacles and good crunch with spicy mayo.
We got the Ginja and Blaze Toripaitan Ramen. The broth was rich and thick and savory and coated the ramen. The egg was perfection. Meat was fall apart. The noodles really shone since they were bouncy and fresh.
Atmosphere was really lovely. Love the information about umami chemistry on the walls.
Pele Surya
I can honestly say this is the best ramen I’ve had in the Bay Area better than the highly rated ramen spots in Japantown in San Francisco, and I’ve eaten there multiple times. Menya Shono is on another level.
I usually order the G.K.O. Ramen (garlic knock-out) with the egg and chili oil on the side, and it’s incredible every time. The broth is extremely rich, creamy, and full of deep garlic flavor without being overly heavy. Adding the chili oil gives it the perfect kick. The noodles are always cooked perfectly, and the pork and toppings are high quality.
I eat here at least once a week because it’s that good and consistently delivers. If you love ramen and want something truly standout, this is the place.
… moreI usually order the G.K.O. Ramen (garlic knock-out) with the egg and chili oil on the side, and it’s incredible every time. The broth is extremely rich, creamy, and full of deep garlic flavor without being overly heavy. Adding the chili oil gives it the perfect kick. The noodles are always cooked perfectly, and the pork and toppings are high quality.
I eat here at least once a week because it’s that good and consistently delivers. If you love ramen and want something truly standout, this is the place.
Ling Life
A refined and well-executed bowl of ramen.
The broth showed patience and balance, the noodles were springy and precise, and the flavors were clean and focused. A thoughtful interpretation of classic Japanese ramen.
… moreThe broth showed patience and balance, the noodles were springy and precise, and the flavors were clean and focused. A thoughtful interpretation of classic Japanese ramen.
Kenjiro Y
The ramen here is pretty darn good, but the service was horrible.
The staff had a very rushed attitude. We were left standing at the entrance even though there was no one else in the restaurant. The worker seemed either too busy or too annoyed to help. Even after we were seated, I had to go up to the cash register to place our order and walked up to the cash register to pay at the end.
The table was sticky all over.
The ramen is expensive, but good.
… moreThe staff had a very rushed attitude. We were left standing at the entrance even though there was no one else in the restaurant. The worker seemed either too busy or too annoyed to help. Even after we were seated, I had to go up to the cash register to place our order and walked up to the cash register to pay at the end.
The table was sticky all over.
The ramen is expensive, but good.
barbara
Amazing ramen , we came around the time they opened the restaurant, its was pretty empty so it was very quiet. Good service..
I recommend!
Especially pork ramen, with the smoked pork
Belly pieces ! (The smoked pork was amazing too) .
Thank you
ごちそうさまでした~ ♀️
… moreI recommend!
Especially pork ramen, with the smoked pork
Belly pieces ! (The smoked pork was amazing too) .
Thank you
ごちそうさまでした~ ♀️
Teresa Grobecker
The best ramen outside of Japan. Must come here for the best noodles you’ll have. Don’t mess around: get the tenkatsu. If you like pork, that ramen is good, too.
… moreDanny K (DSKO)
I’ve been going to Menya Shono and Mensho for years so a review is long overdue for this San Rafael location. Chef and owner Tomaharu Shono opened Mensho in 2005, and the first U.S. location was opened in 2016 in San Francisco. 5 years later, he opened a location in San Rafael, then Union City and Oakland in subsequent years. Clearly Chef Shono has some affinity for the Bay Area. And the Bay Area is fortunate for it! His ramen is some of, if not the best outside of Japan.
The San Rafael location is much larger than Mensho SF with vaulted ceilings and an open kitchen. It has a large stainless steel bar back with many taps for beer with about a quarter of them actually in use. Perhaps it used to be a brewery space. There are crates printed with Mensho and large wall-painted explanations their farm-to-table approach and the properties of the grains used for the noodles.
Starting from the appetizers, there are the Corn Ribs which are buttery, roasted, and cut into bite-sized strips. Then there are the Enoki Chips, an airy mound of delicately thin and fried enoki mushrooms. Perfectly fried chicken karaage with a slice of lemon. There’s also Mentaiko Takoyaki, Nori Calamari, Chashu Rice and Vegan Karaage.
Then there’s the ramen. Chef Shono is known for his signature Tori Paitan, a thick and creamy chicken broth, fried garlic, chashu, sesame and burdock. The SF location has a matcha variant of it, but San Rafael does not. It is unique to the U.S., where Tonkotsu pork broth is the most common ramen-style you’ll see at Ippudo, Santouka, Nagi, etc. There is also Mazesoba, Tsukemen, Miso Ramen, and a vegetarian Tantanmen. But my favorite that I just drove 2 hours for this weekend was the Chintan Shio Ramen. There is so much craft that goes into it from the chewy and thin wheat noodles, roasted duck medallions, smoked chashu, perfectly marinated and custard-like ajitama and clear flavorful complex and sublime broth, it’s as good as it gets outside of Tokyo. If it takes a bit longer than the average ramen place for it to get to your table, it’s because they are taking extra time to make it perfect. Sadly, the much closer Union City location’s Chintan Shio does not compare favorably to the San Rafael location. Me and my partner both felt that it doesn’t taste as fresh, and the broth and noodles of the Shio there have somewhat of an oddly packaged ramen taste.
I have traveled for a few weeks to Tokyo and Kyoto trying different kinds of ramen in Ginza, Roppongi Hills, Shibuya, Shinjuku and Harajuku. Menya Shono holds up well to native Japanese ramen. It’s the most authentic Japanese ramen you’ll find in the U.S. I’d reckon many San Rafael residents don’t know how lucky they are to have one of the best ramen restaurants in the country. I wish we had one in the South Bay, except that the lines would be ridiculous. It would definitely thin out the lines at Ramen Nagi and Tsujita.
… moreThe San Rafael location is much larger than Mensho SF with vaulted ceilings and an open kitchen. It has a large stainless steel bar back with many taps for beer with about a quarter of them actually in use. Perhaps it used to be a brewery space. There are crates printed with Mensho and large wall-painted explanations their farm-to-table approach and the properties of the grains used for the noodles.
Starting from the appetizers, there are the Corn Ribs which are buttery, roasted, and cut into bite-sized strips. Then there are the Enoki Chips, an airy mound of delicately thin and fried enoki mushrooms. Perfectly fried chicken karaage with a slice of lemon. There’s also Mentaiko Takoyaki, Nori Calamari, Chashu Rice and Vegan Karaage.
Then there’s the ramen. Chef Shono is known for his signature Tori Paitan, a thick and creamy chicken broth, fried garlic, chashu, sesame and burdock. The SF location has a matcha variant of it, but San Rafael does not. It is unique to the U.S., where Tonkotsu pork broth is the most common ramen-style you’ll see at Ippudo, Santouka, Nagi, etc. There is also Mazesoba, Tsukemen, Miso Ramen, and a vegetarian Tantanmen. But my favorite that I just drove 2 hours for this weekend was the Chintan Shio Ramen. There is so much craft that goes into it from the chewy and thin wheat noodles, roasted duck medallions, smoked chashu, perfectly marinated and custard-like ajitama and clear flavorful complex and sublime broth, it’s as good as it gets outside of Tokyo. If it takes a bit longer than the average ramen place for it to get to your table, it’s because they are taking extra time to make it perfect. Sadly, the much closer Union City location’s Chintan Shio does not compare favorably to the San Rafael location. Me and my partner both felt that it doesn’t taste as fresh, and the broth and noodles of the Shio there have somewhat of an oddly packaged ramen taste.
I have traveled for a few weeks to Tokyo and Kyoto trying different kinds of ramen in Ginza, Roppongi Hills, Shibuya, Shinjuku and Harajuku. Menya Shono holds up well to native Japanese ramen. It’s the most authentic Japanese ramen you’ll find in the U.S. I’d reckon many San Rafael residents don’t know how lucky they are to have one of the best ramen restaurants in the country. I wish we had one in the South Bay, except that the lines would be ridiculous. It would definitely thin out the lines at Ramen Nagi and Tsujita.
Eric Heagan
This is hands-down the best ramen I’ve ever had. I haven’t been to Japan yet, but this is exactly what I imagine a truly authentic bowl tastes like. The atmosphere is incredible—beautifully traditional, thoughtfully decorated, and just a great vibe overall. The ingredients are clearly high quality, and their sake list is top-notch. Service was okay, not bad, just not the standout compared to everything else. Still, I’d absolutely come back for the food and the experience.
… moreCourtney
Restaurant was cute inside. We got a window seat and the waitress who was with us for our meal today was delightful. She was helpful with the menu and so we ordered 2 bowls of ramen, one dry noodle and one noodle soup.
… more