Just a stone’s throw from Central Park in Takefu, we stumbled upon a hidden gem of culinary contrast—Men Sakaba Kantaro, a ramen joint that moonlights as a bar. Opened in June 2023, it somehow evaded our radar until now. By day, it’s a ramen haven. By night? A full-blown izakaya. And if you’re wondering, yes—you can drink at noon too. No judgment here.
The menu cover didn’t mess around—it boasted a White Ramen with Shellfish Broth, and that’s exactly what I ordered. Think scallops, oysters, clams, and hamaguri clams, all lovingly bathed in a soy milk and fresh cream soup. Decadent? Sure. But wait until you taste it.
The first sip? Surprisingly gentle. It’s not an in-your-face creamy explosion, but a subtle, delicate dance of flavors. Toppings include raw napa cabbage cubes (yes, cubes!), plump scallops, baby corn, cherry tomatoes, and fried onions. Every bite, perfectly balanced—a symphony in a bowl.
Now, my wife played the purist and chose the Triple Dried Fish Shoyu Ramen. White soy sauce served as the base, enhanced by three types of dried fish—katakuchi (anchovy), urume (round herring), and iwashi (sardine). According to the menu, the broth gets an extra kick from chicken and pork. Intriguing, right?
I stole a bite (as any good spouse does), and wow—it was refined, dignified, and packed with umami elegance. This isn’t your average fishy fare; it’s gourmet ramen in disguise.
Now, about the name—Men Sakaba Kantaro might sound like a rowdy, rough-around-the-edges noodle shack. But don’t be fooled. The ramen is sophisticated, the flavors complex, and the decor surprisingly chic. Even a solo female diner would feel right at home here.
And with that, we slurped our final noodles and stepped back into the sunlight—hearts and bellies full.
“The sea, once it casts its spell, holds one in its net of wonder forever.” — Jacques Cousteau
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