A bowl of ramen with slices of pork, half a soft-boiled egg, seaweed, bamboo shoots, green onions, and microgreens in broth, on a wooden table.
A person holding a bundle of uncooked, fresh homemade wheat noodles.
A close-up of cooked chicken in a creamy, orange-colored sauce with bubbles.
Close-up of pasta being rolled out by a pasta machine.
Six white bowls filled with ramen, topped with slices of ham or pork, and soft-boiled eggs, on a stainless steel surface.
Close-up of several nests of uncooked whole wheat spaghetti pasta.
Close-up of begun cooking instant ramen noodles in a white bowl.

At Ramen MENRI, we use no preservatives.
Every element of our ramen—noodles, broth, aromatic oils, tare, and toppings
—is prepared fresh in-house each day.

From local free-range chicken and eggs to seasonal vegetables, and even rare ingredients sourced from Japan,
each bowl is crafted with uncompromising care.
Our hope is that everyone, from the youngest children to adults,
can enjoy our ramen with peace of mind and leave with a smile.

We devote ourselves to bringing out the fullest expression of each ingredient.
Depending on the season and even the day’s climate,
we adjust the richness of the broth, the hydration of the noodles,
and even the origin and ratio of the wheat we use.
We are a small ramen shop here in Bethesda, and because we stand in the
kitchen every day ourselves, our aim is not to serve something that is always the same,
but rather to offer “the very best bowl for today.”
— This is the spirit of MENRI’s Ramen.

“Masterpiece bowls are made for this very moment.”

“最高の一杯はいつも「今」作る”

Ingredients for making ramen: dried seaweed, dried shiitake mushrooms, dried bonito flakes, marinated eggs, fresh noodles, and dried noodles.

Five Elements. One Bowl.

All homemade, carefully balanced to create harmony in every bowl.

Pouring soy sauce from a spoon into a small white bowl with a ramen logo on the side.

  • Soul of ramen: we extract daily umami from every ingredient.

  • Based on the season, temperature, and the state of the soup, we fine-tune the balance of the water, kansui and flour by hand. Because everything is natural, the characteristics can change as the seasons change. That is our approach to housemade noodles at MENRI.

A close-up photo of a pot of spicy red chili sauce being stirred with a whisk.
A hand holding a halved cherry tomato with visible seed and juicy interior.

  • Flavor base of the bowl. Direct translation “sauce”. At MENRI, we make our own shoyu, shio, and miso tare each made with rare ingredients imported from Japan

  • Aroma oil is the unique element of the ramen. It helps the soup to stay hot, boost its aroma, adds depth, and defines the bowls’s character.

  • Toppings are not just for decoration - they control the flavor, texture, temperature, and time of the ramen. We offer varieties of toppings at MENRI so that you can find your favorite combination.

Close-up view of numerous strands of uncooked spaghetti noodles arranged in a pattern.
A metal measuring cup filled with hot liquid honey, surrounded by foam and bubbles in a larger container of honey.

ADDRESS:

7345 Wisconsin Ave unit B Bethesda MD 20814

✉︎ menri.ikkuu@gmail.com
☎︎ (301)312-8399

RAMEN HOURS

Lunch: 12PM - 3PM

Dinner: 4PM - 9PM

Dining closes 30 minutes before closing time
Kitchen closes 15 minutes before closing time

Closed on Tuesdays & Wednesdays

Nearest Parking available at Waverly Parking Garage