Menya Mori
—:—
— Edmonton, since 2024
TODAY WE SERVE

Tokyo Style Shoyu.

THE MENU
This Month
Clam Shoyu
This month’s genteiChintan

Clam Shoyu

Fresh clams in a clear shoyu broth layered with umami from pork and dried fish, seasoned with a seafood soy sauce that lets the clam flavour shine. High-hydration, bouncy hand-massaged noodles. Topped with sous vide soy sauce chicken, shio koji cured pork shoulder, and clams lightly poached in white soy sauce and sake.

While it lasts
Bowls from the Past →
The Kasey Ramen Story

From kits on Instagram to a line at the door.

Founded in December 2020, Kasey Ramen started as a hobby but quickly became a passion. Allen began selling kits on Instagram and connected with Geoff over a mutual love for ramen. They had dreams of opening a shop together and put together a plan to make it happen.

Over the next three years, we strived to improve the ramen every week. We experimented with new styles while chasing perfection on the bowls we knew. With the help of some friends around the city, we hosted popups and got a taste of what it would be like to have our own restaurant. In 2023, Edify named Kasey Ramen one of Edmonton’s best new restaurants, despite our lack of a storefront.

After thousands of kits and bowls sold, a dozen popups under our belt, and a trip to Japan for research, we opened Menya Mori in October 2024. We made it onto Edify’s best new restaurants again. Everything is made from scratch — noodles, broth, all toppings. We don’t take any shortcuts. The menu is intentionally small so we can ensure that every bowl is top quality.

EDIFY · Best Restaurants 2023 · 2024
The Broth

Two ways to build a bowl.

Every bowl of ramen starts with a solid broth. Two different fundamental styles of soup making result in either chintan or paitan. Both require time and care.

Chintan — clear broth
STYLE 01

Chintan

A long, gentle simmer. Bones, water, aromatics, and a refusal to let the pot boil. The result: clarity. You can see through it. Every flavor reads.

8hr+
SIMMER TIME
Sub-100°C
HELD BELOW
Paitan — creamy soup
STYLE 02

Paitan

A hard, rolling boil. Fat and collagen emulsify into the water and the broth turns opaque, white, and rich. This is what most people picture when they think ramen.

12hr+
HARD BOIL
100°C+
ROLLING
swipe →
Past

Events at the shop催し

Popups and collaborations — chefs from other cities and other cuisines, wild one-night-only menus.

Cosmic — May 26 · TuesdayPassedMenya Mori x Chef Shariff Rajpar Indian and Japanese collaboration, three course meal, May 10 and 11 2026, reservation only, $50 admissionPassedBlack Dynasty (Tennessee USA) goes to Menya Mori (Alberta Canada), two nights only, April 5 and 6, 2026Passed

We do these maybe once a month. Follow @menya.mori on Instagram for the drop — most seatings sell out the same day they’re announced.

Visit

ADDRESS

10350 124 St NW
Edmonton, AB

Open in Maps →
CONTACT
HOURS
SUNSunday
11am–2pm · 4pm–8:30pm
MONMonday
Closed
TUETuesday
11am–2pm · 4pm–8:30pm
WEDWednesday
11am–2pm · 4pm–8:30pm
THUThursday
11am–2pm · 4pm–8:30pm
FRIFriday
11am–2pm · 4pm–8:30pm
SATSaturdayTODAY
11am–2pm · 4pm–8:30pm

Walk-in only. No reservations. We do not have take out containers — please bring your own for leftovers!