When the mountain fog sweeps across Gunung Ulu Kali and the outside temperature dips to a brisk 16°C, there is an instinctual craving that takes over: a piping-hot bowl of intensely flavored, slow-simmered noodles. While Resorts World Genting boasts everything from high-stakes luxury dining rooms to bustling food streets, Menya Itto (麵屋一燈) at SkyAvenue stands out as an unmissable culinary pilgrimage.

Acclaimed across Tokyo as the undisputed “King of Tsukemen,” Menya Itto brings its celebrated, award-winning craft to the misty peaks of Genting Highlands. Here is an in-depth look at their signature noodle lineup, their savory donburi selections, and precisely why this Japanese artisan counter belongs at the top of your highland itinerary.

The Concept & Craft: Tokyo’s Premier Dipping Noodles

In Japan’s hyper-competitive ramen scene, earning the nickname “King of Tsukemen” is no small feat. Unlike traditional ramen where noodles swim in a bowl of broth, tsukemen separates the elements: thick, bouncy noodles served cold or room temperature alongside an ultra-concentrated, piping-hot dipping soup.

At Menya Itto, this dipping emulsion is a masterclass in slow extraction. The kitchen simmers rich poultry stock alongside five distinct varieties of dried seafood and aromatic fish powders for hours, yielding a velvet-thick gravy packed with savory layers. When cold, chewy whole-wheat strands are plunged into the steaming concentrate, the broth clings to every surface, delivering an intense wave of umami cut through with citrusy yuzu and seafood complexity.

How to Properly Enjoy Menya Itto’s Tsukemen

To experience the bowl as the master chefs intended, the table guide outlines a precise, time-honored ritual:

1. Pick up a few strands ──> 2. Dip into hot broth ──> 3. Slurp vigorously!
   with your chopsticks         for about 3 seconds       (Enjoy chew & rich coat)
           │
           ├── [Optional: Add Shichimi chilli powder or green Sichuan pepper sauce]
           │
           └── [Finish with Soup: Add hot bonito dashi stock to drink the broth]

1. Pick up the Noodles: Using your chopsticks, lift just a few strands at a time.
2. Dip for 3 Seconds: Plunge the noodles into the piping-hot dipping bowl for roughly three seconds, allowing the thick emulsion to coat the exterior while keeping the inner noodle firm and springy.
3. Slurp & Savor: Slurp immediately to aerate the rich broth, appreciating the balance of wheat sweetness against the savory soup.
4. Custom Spicing: Halfway through, stir in a pinch of shichimi chili powder or house-made green Sichuan pepper sauce for a fragrant tingle.
5. The Soup-Wari Finale: When the noodles are finished, never let the remaining dip go to waste. Ask the service team to pour in hot bonito dashi stock (soup-wari), diluting the concentrated reduction into a soothing, drinkable soup that warms you to your core.

Must-Try Noodle Signatures (N01 – N07)

The noodle menu features carefully curated variations, each tailored to distinct flavor profiles and textures.

N01: Champion Seafood Tsukemen (RM 39.90)

The restaurant’s multi-year award-winning flagship. This bowl presents Menya Itto’s signature thick dipping soup, slow-cooked from five varieties of seafood and rich poultry broth to create a deep, viscous texture. Served alongside specially selected thick noodles, it comes accompanied by tender sous-vide chicken chashu and smoked duck chashu. It delivers the quintessential balance of land and sea that made the Tokyo brand world-famous.

N02: Rich Seafood & Fish Broth Ramen (RM 39.90)

For purists who prefer soup ramen, this bowl takes Menya Itto’s legendary rich seafood stock and incorporates it into a comforting soup ramen presentation. Paired with thinner, springy noodles that pull the glossy broth with every bite, it is crowned with signature chicken and smoked duck cuts, delivering robust, traditional Japanese umami.

N03: Garlic Shoyu Triple-Meat Ramen (RM 39.90)

Designed for big appetites and lovers of bold garlic aromatics. This Tokyo-style shoyu (soy sauce) broth is elevated with fragrant fresh garlic and topped with crisp cabbage. Its defining highlight is the triple-meat protein feast: savory kakuni (braised pork belly), delicate chicken chashu, and flavorful duck chashu.

N04: Scallop & Chicken Ramen (RM 39.90)

If you prefer a lighter, more aromatic profile, N04 is an elegant, golden-hued creation. Slow-simmered chicken broth is infused with premium dried scallops, creating a fragrant soup base with natural oceanic sweetness. Served with tender noodles, spring onions, chicken chashu, and smoked duck, it is delicate and deeply soothing.

N05: Rich Shrimp Tsukemen (RM 48.90) – Genting Highland Exclusive (雲頂限定)

A dedicated Genting Exclusive that cannot be overlooked. This premium bowl infuses Menya Itto’s classic seafood broth with aromatic Sakura shrimp, releasing an intense, roasted crustacean fragrance. Served with sweet tiger prawns, signature chicken chashu, and smoked duck chashu, it represents the ultimate luxury surf-and-turf dipping experience on the mountain.

N06: Tsukimi Spicy Chicken Mazesoba (RM 34.90)

For dry noodle enthusiasts, this house-special brothless noodle dish is tossed in spicy minced chicken, shredded chicken, and crunchy peanuts. Topped with a silky raw Tsukimi egg yolk, breaking the yolk and folding it through the warm noodles creates a rich, creamy, and mildly fiery glaze.

N07: Kids’ Ramen (RM 21.90)

A thoughtful, family-friendly option featuring springy noodles in a gentle, savory chicken broth. It comes generously garnished with shredded chicken, sweet corn, edamame, fish cake, and seaweed—making it approachable and nourishing for little ones.

The Donburi Selection: Perfect Rice Bowls (R01 – R04)

If you are craving rice, Menya Itto’s donburi lineup uses premium Genki rice and flame-searing techniques to deliver exceptional comfort.

Must-Order Side Dishes & Add-On Toppings

Round out your feast with Menya Itto’s side dishes and customized noodle toppings:

• Itto’s Crispy Chicken Gyoza (S07, RM 12): Pan-fried dumplings featuring golden, lacy crusts and juicy minced chicken filling.
• Braised Miso Beef Tendon (S08, RM 15): Melt-in-your-mouth beef tendon slow-simmered in rich red miso broth.
• Japanese Chicken Karaage (S09, RM 20) & Shrimp Tempura (S10, RM 20): Freshly fried starters with a light, non-greasy crunch.
• Signature Mixed Fried Platter (S11, RM 35): The ultimate sharing basket, loaded with karaage, tempura prawns, and croquettes.
• Tako Wasabi with Crispy Nori Sheets (S05, RM 10): Chilled, wasabi-marinated octopus paired with crisp seaweed for an invigorating palate refresher.
• Gourmet Toppings: Customize your bowl with Menya Itto’s signature Chicken Meatballs with crunchy cartilage (T05, RM 9), Soft-Boiled Lava Egg (T02, RM 5), Menma Bamboo Shoots (T07, RM 10), or extra Smoked Duck Chashu (T04, RM 6).

Why Menya Itto Genting is Highly Recommended

1. The Ultimate Highland Comfort: Nothing cuts through the cool, damp highland mist quite like dipping hot noodles into an intensely rich, 12-hour simmered chicken and seafood broth.
2. Authentic Tokyo Heritage: You are enjoying the genuine recipes and meticulous techniques of Tokyo’s most decorated ramen masters without having to catch a flight to Japan.
3. Exclusive Highland Creations: The Rich Shrimp Tsukemen (N05) is a mountain-only exclusive, combining sweet tiger prawns and Sakura shrimp that cannot be ordered at standard outlets.
4. Accessible Value & Variety: With donburi rice bowls starting from just RM 15, specialized kids’ bowls, and hearty triple-meat ramen bowls under RM 40, it satisfies solo culinary travelers, couples, and multi-generational families alike.

Whether you are seeking refuge after roller-coaster rides at SkyWorlds or looking for a comforting meal after an evening at SkyCasino, a visit to Menya Itto at SkyAvenue proves that world-class noodle artistry reaches its absolute peak high above the clouds.