Menya Hosaki

The story

Menya Hosaki – Washington, DC | Handmade Japanese Ramen, Michelin Bib Gourmand

Chef-Owner Eric Y.

A lifelong learner, Eric Y. is a self-taught ramen cook whose passion began in childhood. Growing up in Seoul, Korea, he spent his early years eating his grandmother's homemade noodles and slurping bowls in street stalls. That love followed him home, and what started as a hobby soon became an obsession. After years of cooking ramen in his own kitchen, he left his job as a financial consultant to pursue his dream. He trained under legendary ramen chef Keizo Shimamoto of Ramen Shack, and later with Koitani San of Jiraigen at RAJUKU. Armed with that experience, Eric launched a pop-up at Junction Deli in Maryland, quickly building a devoted following of ramen heads across the DMV area.

From Pop-Up to Permanent Home

Menya Hosaki now occupies a brick-and-mortar space on Upshur Street in Washington, DC. The name itself—麺屋ほさき—reflects a dedication to the craft. The restaurant’s philosophy is simple: serve ramen made with love and integrity. Every component, from the broth and noodles to the tare and chashu, is prepared in house and brought warmly to your table. The menu highlights a signature bowl each Tuesday — Tokusei/Tsukemen Tuesday — served during lunch hours. On other days, the kitchen opens for dinner Wednesday through Friday, drawing locals and visitors alike.

Menya Hosaki has earned a Michelin Bib Gourmand for 2026, recognizing its good quality, good value cooking. The award underscores what regulars already know: this is Japanese ramen made with serious intention, at a price that stays accessible.