Find Menchanko-Tei Favorites and Goma Ichi’s Ramen at Tonkatsu Sangi

Since Menchanko-Tei’s closure in January 2022, my food-loving heart has had a small void. I’ve been patiently waiting for the moment I could reunite with my first ramen love—Goma Ichi’s spicy, nutty tantan ramen, whose recipe Menchanko-Tei acquired—and of course Menchanko’s very own delectable tonkatsu.

That’s a survival story right there. Goma Ichi’s tantan was legendary. After the OG ramen shop closed in 2018, its recipes went to Menchanko-Tei, three blocks up Ke‘eaumoku Street. The closing of both eateries and so many restaurants along that strip was caused by new condo developments taking over their locations.

SEE ALSO: Where Are They Now? Restaurants from Ke‘eaumoku Street

Photo: Mahina Chong

But the ramen and tonkatsu live on. After operating from a food truck for a couple of years, the former Menchanko-Tei reopened as Tonkatsu Sangi last month in Downtown’s Pioneer Plaza. The menu is scaled back, but I’m thrilled they kept the dishes I ordered regularly: tonkatsu, ramen and nanban chicken. Combo sets help indecisive people like me who want to eat it all.

Photo: Mahina Chong

The tonkatsu plate with mini ramen combo ($19.95) is exactly what my heart has been missing. The aroma of the tantan broth reminds me of how much I longed for that rich and savory sesame taste. Two slurps in and I’m swooning from nostalgia.

Photo: Mahina Chong

The thick tonkatsu is fried to golden crisp perfection with the right amount of fat for that extra burst of juicy pork flavor. The panko doesn’t come from a bag—it’s La Tour’s shokupan white bread, pulverized. And you can’t grind your own sesame seeds, but these are sprinkled on your tonkatsu. All plates come with thinly shredded cabbage, Tamaki Gold rice, house-made ponzu vinaigrette dressing and katsu sauce. (Foodie tip: Dip your katsu in the vinaigrette for a flavor that hits different than the katsu sauce. You’re welcome.)

Photo: Mahina Chong

Sangi’s three choices of ramen—tantan ($13.50), sunghon ($13.50) and shoyu ($11.50)—are all served with Sun Noodles. Not only do I love having options, I really appreciate the step of separating the noodles from the broth to upkeep the chewy texture. The nanban chicken (a la carte or as a $15.95 plate) is packed with semi-sweet and savory flavors. If you’re looking for something extra, you can’t go wrong with the katsu curry ($18.50). Although you won’t find additional vegetables within, the curry is made from the ramen broth base.

Photo: Mahina Chong

The mother-and-son duo behind Tonkatsu Sangi, Yuko and Kei Yoshida, previously ran Menchanko-Tei. Although it was a franchise derived from Fukuoka, in my opinion, the best and most popular dishes were the Yoshidas’ creations and Goma Ichi’s ramen bowls. You will find them straight through the lobby toward the back of Pioneer Plaza, in the old Hughley Express spot. I highly suggest going early—I’m far from the only customer reuniting with my tantan, tonkatsu and nanban chicken loves.

Open Monday to Friday from 10:30 a.m. to 2 p.m. or until sold out, 900 Fort Street Mall Ste. 170, tonkatsusangi.com, @tonkatsu_sangi