Menya Ultra traces back to 1994, when Takashi Endo opened the first shop in Odate, Akita, Japan. The brand crossed the Pacific in 2017 with its first U.S. location in Clairemont, and has since expanded to multiple San Diego addresses, including this Kearny Mesa spot.
The kitchen makes its noodles daily, hand-pulled from Hokkaido wheat mixed with only salt and lye water — no preservatives, no artificial color. The signature tonkotsu paitan broth is cooked at high heat to pull out umami without relying on MSG, a technique the restaurant has carried since its Japan days.
Michelin has selected Menya Ultra for its California guide every year from 2021 through 2026.
The kitchen makes its noodles daily, hand-pulled from Hokkaido wheat mixed with only salt and lye water — no preservatives, no artificial color. The signature tonkotsu paitan broth is cooked at high heat to pull out umami without relying on MSG, a technique the restaurant has carried since its Japan days.
Michelin has selected Menya Ultra for its California guide every year from 2021 through 2026.