Menya Kokoro’s specialty is mazesoba, although their skill with noodles is evident in their traditional ramen. Since it is a Tokyo-based business, award-winning chef Takumi Ishikawa occasionally develops new recipes based on foods that are popular there right now.

The noodles—medium-thick and springy—hold up well against the richness of the soup, ensuring every bite is packed with flavor. Toppings include tender chashu pork, soft-boiled marinated egg, crisp nori, and fresh greens, providing contrast in texture and taste.

The broth is what sets up the new limited-edition Iekei Ramen. Compared to what’s typically available, it is much richer and creamier. They characterized it as a hybrid of the thick dipping broth of tsukemen with the already thick ramen broth. They can add spinach, which would typically overpower a thinner soup, because of its added richness.

The option to add spicy miso, which gives a little more balance and cuts through that richness, was appreciated because I prefer my ramen on the spicy side.

Alongside their limited-edition Wagyu Mazesoba, this is a fantastic addition.

Mazesoba doesn’t need any extra sauce; its flavor comes from its toppings. This one has a more delicate flavor, allowing the A5 Wagyu’s fat to trickle down into the noodles along with some crunchy garlic bits for flavor and crunch.

Menya Kokoro’s parent business, FAMEDISH Inc., is reviving their culinary calendar, which includes all of their restaurants, for fans of Japanese noodles.

This desk calendar is not an ordinary one. This comes with 2,000 worth of instantly usable vouchers for P4,000. Additionally, the calendar offers more than P7,000 worth of food in the form of coupons for Japanese beer, ramen, yakiniku and gyoza from the Izakaya menu, and mazeoba that can be used on restaurant visits in 2026.