Noukou Torisoba Menya Takeichi Shimbashi Honten is the original shop of a rich chicken-ramen specialist born in Shimbashi in 2012 from a collaboration between a yakitori (grilled-chicken) chef and a ramen chef. Its calling card is an ultra-rich, collagen-heavy tori-paitan — a creamy soup made by simmering fresh chicken until it breaks down — and the brand has grown from this Tokyo backstreet to shops across Europe and Asia.
What kind of shop is it
Menya Takeichi opened in a Shimbashi backstreet in July 2012. According to a press release from operator Take You Co., Ltd. (founded November 2012), the shop was created by combining the know-how of a yakitori restaurant with the craft of a ramen chef, making it a specialist in noukou torisoba — rich chicken noodles. Starting with Singapore in 2016, the brand went overseas; the official shop list now includes six Tokyo locations plus shops in the Netherlands, Germany, Indonesia and New Zealand, and the company itself says the brand has helped drive Japan's tori-paitan boom.
The main shop sits on the Karasumori-exit side of Shimbashi Station. True to this office district, it closes on weekends and runs late into weekday nights (as of July 2026).
What to order
The official menu has three pillars: chicken soba (ramen), tsuke-soba (dipping noodles) and rice dishes. The definitive bowl is the Noukou Tori-Paitan Soba — the collagen-rich chicken soup finished with the house shio (salt) tare. Also on the menu: the Noukou Torikotsu Shoyu Soba, whose soy-sauce tare the shop says took much trial and error to develop; the Noukou Kara-Miso Tori Soba, with a house-made spicy miso blending ten kinds of heat; and the lighter Hinai-Jidori Paitan Soba, made with Akita Hinai-jidori chicken sourced directly from the farm. Tsuke-soba (noodles served separately for dipping into a concentrated hot soup) comes with flat, thick kneaded noodles and a choice of chicken-bone shoyu or tori-paitan dipping soup.
Toppings and sides run chicken through and through — sous-vide chicken-breast "char siu," Okukuji eggs from Ibaraki, and a lineup of rice bowls. Current prices are not published on the official site, so check in store or on official social media.
- Sasami yukke rice (chicken breast served yukke-style over rice)
- Tamago-kake gohan with Okukuji egg (raw egg over rice)
- Takeichi-don rice bowl
- Negi-shio chicken rice
Tips for visiting
The biggest caveat is the schedule: per the official site, the shop is closed on Saturdays and Sundays — plan accordingly if you are in Shimbashi on a weekend. Weekday hours are split between lunch (11:30-15:15) and evening (17:00-24:00); on national holidays it runs 11:30-17:00 (as of July 2026).
Since it stays open until midnight on weekdays, it also works well as a post-drinks bowl in Shimbashi's izakaya district. Temporary closures and schedule changes may be announced on the shop's official X and Instagram accounts, so it is worth checking before you go.