Do I need a reservation, or can I just walk in?

Menya Ultra takes reservations and handles walk-ins, but their seating system can be a bit clunky during peak hours. Go on a weekday lunch if you want to skip the wait entirely—reviewers report zero lines on weekday midday visits. If you're going weekend dinner, call ahead or expect to wait.

What should I order on my first visit?

Start with the Tonkotsu or Negi Miso Ramen—both are consistently praised for depth and balance. When they offer "extra" toppings like green onion or mushrooms, know they mean *actually* extra, so be strategic. The soft-boiled eggs here are done right, so don't skip them.

Is there parking at Menya Ultra in Clairemont?

The spot is on Clairemont Mesa Boulevard with street and lot parking available. It's a straightforward in-and-out location, so parking isn't typically a headache—though lunch rush on weekdays might require circling once or twice.

Can I bring my kids here?

Yes, it's marked as kid-friendly, and the casual ramen-shop vibe works fine for families. Noodle bowls are easy for kids to handle, and vegetarian options are available if anyone at the table needs them.

Do they have vegetarian or dietary options?

Vegetarian ramen is available, and they're flexible with customization—ask about broth options and protein swaps. Since the noodles are made fresh daily in-house, it's worth mentioning any serious dietary restrictions when you order.

When's the best time to go to avoid crowds?

Weekday lunch (11am–2pm) is your golden window—minimal wait, good energy, and the broth quality stays consistent. Weekends and weeknight dinner draw crowds, especially around 6–8pm.

What's the one thing I should know before going?

This is a Michelin-recognized spot that takes its noodles seriously—the broth and house-made Haruyokoi noodles are the real deal. Fair warning: the karaage (fried chicken) skews sweet and heavy, so don't order it if that's not your thing. Stick to the ramen and you won't be disappointed.

Menya Ultra — Japanese in Clairemont, San Diego

“Menya Ultra stakes its reputation on Haruyokoi wheat noodles made fresh daily and broth that earns Michelin recognition without the typical omakase theatrics.”

Where Woomiok commits to beef bone soup and EE NAMI fixates on tonkatsu, Menya Ultra goes all-in on ramen as craft — importing specific wheat from Japan, pulling broth in-house, and treating noodle texture like it matters more than Instagram lighting. The **tonkotsu** is the anchor: porky, rich, and built to handle aggressive customization. When they offer extra green onion or mushrooms, they mean *extra* — the kind of volume that turns your bowl into a vegetable situation with noodles underneath. The **negi miso ramen** leans garlicky and sharp, with soft-boiled eggs that nail the jammy yolk every time.

The **Nagoya fried chicken** runs sweet and heavy in a way that divides the room — if you grew up on teriyaki-glazed karaage, you'll get it; if you want crispy and neutral, stick to the ramen. Beer selection skews Japanese lagers, the kind that cut through tonkotsu fat without overthinking it.

Service follows the now-standard digital waitlist system that regulars tolerate and first-timers find confusing. Weekday lunches move fast; weekend waits can stretch. The strip mall location on Clairemont Mesa means plenty of parking but zero atmosphere — this is snug, functional, and built for the bowl, not the vibe. Michelin's nod isn't about white tablecloths; it's about doing one thing obsessively well in a neighborhood that rewards consistency over concept.