Hanam ramen restaurant with char siu tantanmen: Menji

I visited Menji Ramen, a great ramen spot in Hanam. It was a place where I could properly enjoy the deep flavor of rich chicken-broth ramen. I had a delicious, thoughtfully prepared meal with the char siu-loaded kara tantanmen and yakitori-don.

Menji Hanam Misa Branch hours and parking

• Hours: Mon–Fri 11:00–20:30; break time 15:00–17:00; last order 20:00.
• Sat–Sun 11:00–20:30; last order 20:00.
• Wi-Fi, separate restrooms for men and women, high chairs, and a waiting area.

Menji Hanam Misa Branch does not have on-site parking, so on weekdays you will need to use nearby Hyerim Church or one of the paid parking lots in the area.

The sign read “MENJI RAMEN BAR” in English. The entrance is shared with a bakery, too. I was a little thrown off when I opened the door and immediately found myself in the bakery passageway, but I acted naturally, like I had been there many times before.

A setting suited to solo meals and dining side by side

The moment I stepped inside, the cozy yet tidy interior caught my eye—it felt like walking into a small ramen shop in Japan.

The wood-toned bar table and neat seating layout made it a nice place for a solo meal, or for sitting side by side with a partner or friend while chatting over food.

The kitchen was close to an open-kitchen setup, so I could see the food being prepared in a hygienic way.

Chicken-broth ramen menu and my order

Rather than centering its ramen on pork-bone broth, Menji Hanam Misa Branch stands out with its deeply flavored tori (chicken) broth, carefully simmered over a long time.

Today’s order: char siu-loaded kara tantanmen + egg ₩1,500, yakitori-don

Even though the restaurant was full, my order came out quickly, which was nice. Each table had fried takana (pickled mustard greens), and you could help yourself to as much as you wanted.

Kara tantanmen with pork-neck char siu blooming like petals

This was not the usual thin, small, ordinary pork char siu you get on ramen. House-made sous-vide pork-neck char siu, full of savory flavor, bloomed like flower petals around the rim of the bowl.

Menji’s rich chicken broth, based on tori paitan (creamy chicken broth), was substantial and full-bodied from the start. It was on a completely different level from the salty, harsh heat that can feel like instant ramen.

Menji says it uses house-made noodles made with the wholesome bran of whole wheat. They stayed pleasantly firm throughout the meal while soaking up the broth beautifully, which I loved.

Yakitori-don full of charcoal-grilled aroma

Yakitori-don is a Japanese rice bowl topped with chicken and pork neck grilled directly over a flame, bringing plenty of smoky aroma. There was a generous amount of nicely browned, bite-sized chicken and pork neck on top.

It was even tastier with a little fresh wasabi on the rice and meat, plus ginger or scallions. This was not a casually thrown-together side-menu rice bowl; it was an excellent, high-quality bowl made with the delicate touch of a craftsman in every detail.

My thoughts after lunch

I visited Menji Hanam Misa Branch for lunch. The cozy interior had the feel of Japan, and the staff were kind, so I felt well looked after throughout the meal. Next time, I need to come back to try another signature dish, the tori paitan ramen or tori shoyu ramen. You really should visit at least once. I highly recommend it!