Kyoto’s Menya Inoichi to Open Its First Tokyo Location in Kagurazaka in Summer 2026

Since its founding on Teramachi Street in Kyoto in 2013, Menya Inoichi has been supported by many customers from Japan and abroad for its crystal-clear soup and distinctive philosophy. Having received wide recognition, including selection for the Michelin Bib Gourmand, we will open our long-awaited first Tokyo location in Kagurazaka in summer 2026. This Tokyo expansion, led by SFP Diners Co., Ltd. (Representative Director: Yuichi Nakano), will further refine the brand’s appeal in a new environment. Together with the U.S. design company House Industries, we will renew design elements such as bowls and uniforms. While rooted in the “philosophy of dashi” cultivated in Kyoto, we will reconstruct its appeal through a contemporary sensibility, free from fixed ideas. This is a new challenge that marks the second chapter of Menya Inoichi. Dashi soba with white soy sauce and red soft-boiled seasoned egg. ■ 0% animal fat. A “noodle cuisine” composed entirely of seafood dashi A bowl at Menya Inoichi contains no animal fat whatsoever. It is composed of 100% seafood dashi, carefully extracted at low temperature from a selection of premium fish flakes. The moment it touches the palate, layers of dashi aroma and umami unfold, leaving a deep aftertaste that seems to resonate in the heart. What completes the soup is the finishing touch: ultra-thin 0.01 mm bonito flakes. Shaved to an extreme thinness that allows them to dissolve instantly in the heat of the soup, they draw out the rich aroma and umami inherent to bonito flakes to the fullest. These extremely thin bonito flakes are also a symbol of the “noodle cuisine” that Menya Inoichi pursues. Another essential feature of Menya Inoichi is its original blend of white soy sauce and black soy sauce. White soy sauce: Made with organic wheat and organic soybeans. Its gentle sweetness beautifully enhances the natural umami of the dashi, creating a clear and delicate flavor. Black soy sauce: Characterized by the sweetness and mellowness of a special blend. Its deep richness adds depth to the soup and creates a supple strength. Rather than being confined to the category of ramen, we express each bowl as a complete “noodle cuisine,” valuing ingredients, aroma, and lingering finish. ■ A new expression of Menya Inoichi in Kagurazaka For this new location, we chose Kagurazaka, a district where old history and new sensibilities quietly coexist. Inside the counter-only restaurant, we value not only taste but also aroma, atmosphere, and the time spent facing a single bowl. The craftsmanship unfolding before guests’ eyes, and the aroma of dashi filling the space. What we want to deliver is not simply a meal. Through a single bowl, we aim to offer “time itself” that remains in the heart. We invite you to enjoy the world of Menya Inoichi expressed within a single bowl in Kagurazaka. ■ A new brand expression created with House Industries For this Tokyo opening, we commissioned creative work from the American design company House Industries. Through collaboration with a company known for designing for leading luxury brands and national clients around the world, we will renew designs that symbolize Inoichi’s identity, including bowls, uniforms, and tenugui hand towels. By combining Kyoto’s dashi culture with House Industries’ contemporary sensibility, we will further expand the expressive range of the brand. Details of the design are scheduled to be announced in a second release. ■ Full-scale Tokyo development and beyond In April 2026, we held a pop-up during the opening weekend of Soho House Tokyo, a members’ club for people with creative minds. There, many guests from Japan and overseas experienced a bowl from Inoichi, confirming our belief that our “philosophy of dashi” resonates deeply across borders. The Kagurazaka location is also an important base with future overseas expansion in mind. How will this bowl, refined in Kyoto, be expressed in Tokyo? That challenge begins here in Kagurazaka. Soho House Tokyo opening weekend. 【Store Overview】 Store name: Menya Inoichi, first Tokyo location Area: Kagurazaka Seats: Approximately 15 planned Opening: Planned for around summer 2026 Details are scheduled to be announced in a second release. 【About Menya Inoichi】 Founded in 2013 on Teramachi Street in Kyoto. Centered on a soup made from 100% seafood dashi, Menya Inoichi proposes “noodle cuisine” that goes beyond the framework of ramen. It has received high praise in Japan and overseas, including selection for the Michelin Bib Gourmand. No animal fats are used. Carefully selected fish flakes are extracted at low temperature. By layering on ultra-thin 0.01 mm shaved flakes, the aroma and umami are drawn out to their fullest. Each bowl is designed as an experience to be savored with all five senses. Existing locations: Menya Inoichi 542 Ebisunocho, Teramachi-dori Bukkoji-sagaru, Shimogyo-ku, Kyoto Menya Inoichi Hanare 463 Senshojicho, Takatsuji-dori Sakaimachi-nishiiru, Shimogyo-ku, Kyoto MENYA INOICHI #3 160-6 Uji Myoraku, Uji, Kyoto 【Company Information】 Company name: SFP Diners Co., Ltd. Representative: Representative Director Yuichi Nakano Address: 2-11-1 Sendagaya, Shibuya-ku, Tokyo https://me yai oichi. et/