One of the most discussed reopenings in NYC ramen is now official: Menkoi Sao (formerly Menkoi Sato) is back in the West Village under owner Saori. I spoke with Saori about why she took over the shop, what stayed the same from the previous era, what changed on the menu, and what first-time and returning guests should order now. Timeline context, based on official announcements:
- December 27, 2025: previous owner
@kazking0923announced the closure of Menkoi Sato at the prior location in an official Instagram post. - February 19, 2026: the shop reopened under Saori, now operating as Menkoi Sao.
Menkoi Sao quick facts
- Neighborhood: West Village, Manhattan
- Status: Reopened
- Reopening date: February 19, 2026
- Owner: Saori
- Former name: Menkoi Sato
- What stayed the same: Almost all recipes
- What is new: Fiber Ramen
- Noodles: Nishiyama Seimen (Hokkaido)
- Current listing: Menkoi Sao on Ramen NYC
Why Saori took over Menkoi Sao
"I've always loved ramen. Even when I go out to eat with my family, we often end up choosing ramen shops. Because of that, I think I'm actually quite picky about ramen. Personally, I believe this shop serves the best ramen in New York. When the previous owner decided not to continue, it felt very natural for me to want to take over and keep the shop going."
This reads less like a business move and more like continuity driven by personal standards. For diners, that usually means the owner is protecting the bowl identity rather than chasing a trend reset. It also explains why the reopening feels like a continuation of trust, not a total reboot.
What stayed the same at Menkoi Sao
"Almost all of the recipes remain the same. Many of our regular customers are happy that the flavors they love are still here."
For returning guests, this is the most important reopening detail. Flavor memory is what creates loyalty at ramen shops, and major recipe changes can break that quickly. Saori's decision to keep almost all recipes intact lowers the risk for longtime regulars.
What's new at Menkoi Sao: Fiber Ramen
"We added one new ramen called Fiber Ramen. It includes vegetables, mushrooms, wakame, and ground pork, all stir-fried with shio-koji before being added to the bowl. Honestly, I think it's absolutely delicious, but it's still a bit of a hidden gem on the menu. It hasn't become very popular yet."
Fiber Ramen is currently the clearest way to taste what changed under Saori. It gives regulars one concrete new order without requiring them to abandon their usual bowl. If you want to evaluate the new chapter in one visit, this is the highest-signal add-on.
Bringing Japanese-level quality to New York
"We also have two sister shops in Japan that have been very successful. Our goal here in New York is to serve ramen with almost the same quality and taste as in Japan. Most of our ingredients, except for vegetables and meat, are imported directly from Japan. We are especially particular about our noodles. We use noodles from Nishiyama Seimen, a well-known noodle maker from Hokkaido. We tested many different noodles, but these are the ones that match our soup the best. They are truly excellent noodles. We put a lot of care into every detail, so I hope people will come and experience the ramen for themselves."
The ingredient sourcing and noodle selection explain why Menkoi Sao still feels technically serious in a crowded ramen market. This is the kind of operational detail casual diners may not see immediately, but it shows up in consistency over repeated visits. The Nishiyama focus is a strong indicator that bowl structure, not just toppings, drives their quality bar.
The ramen that inspired Saori
"It's hard for me to choose because we have many different kinds of ramen, and each one has its own personality. But my all-time favorite ramen is from a famous ramen shop in my hometown in Japan. It's a soy sauce-based soup made with dried sardines and chicken stock, served with thick curly noodles. It's always very busy. They open at 10 a.m., but I would drive there at 8 a.m. just to write my name on the waitlist, go back home, and then return before they open. That's how much I love it. It's incredibly delicious and it always makes me happy."
That story says a lot about Saori's philosophy; ramen is treated as a ritual, not just a meal. Waiting two hours for a favorite bowl is the mindset of someone who values nuance and repeatability. In practice, that often translates into more disciplined decisions in the kitchen.
The experience she wants guests to have
"The interior has a simple West Village feeling. It's not flashy, but it's not boring either. It's cozy and comfortable. We also have an open kitchen, so guests can watch our chefs preparing ramen live. I hope people enjoy that moment while they're waiting for their bowl. Then when the ramen arrives, I want them to focus on the experience. Taste the soup, slurp the noodles, and really enjoy the umami. If they leave thinking, 'I want to come back,' or 'Next time I want to try a different ramen,' that would make me very happy."
The target feeling is clear: comfort, focus, and a strong reason to return. The open-kitchen emphasis also turns waiting time into part of the experience instead of dead time. For guests, that creates a visit that is about more than just finishing a bowl quickly.
What to order at Menkoi Sao
If you want one useful first-visit plan, start here:
1) Returning guest: start with your old favorite
Because the shop kept almost all recipes the same, your previous go-to bowl is the best benchmark.
2) Fiber Ramen (new)
This is the clear "what changed" order. If you like layered savory flavor and a vegetable-forward build, this is the move.
3) Second visit: order a contrasting broth style
Pick something different from your first bowl so you can evaluate range, not just one profile.
Plan your visit (hours)
Hours below are based on the latest schedule shared with us on March 7, 2026:
| Day | Hours | | --- | --- | | Saturday | 12:00 PM-11:30 PM | | Sunday | 12:00 PM-10:30 PM | | Monday | 12:00 PM-10:30 PM | | Tuesday | 12:00 PM-10:30 PM | | Wednesday | 12:00 PM-10:30 PM | | Thursday | 12:00 PM-10:30 PM | | Friday | 12:00 PM-11:30 PM |
For current listing details and map routing, use: ramen-nyc.com/restaurants/menkoi-sao
Final take
This Menkoi Sao relaunch is not a complete reinvention. It is a continuation with intent: preserve what regulars trust, introduce one thoughtful new bowl, and keep technical standards high. That is the right formula for an authoritative ramen shop in New York: continuity, craftsmanship, and clear product decisions. If you track the NYC ramen scene seriously, Menkoi Sao belongs back on your list. For more neighborhood discoveries, browse our best ramen NYC editorial guide and the full ramen directory.
