Meet Adam Nguyen, the ramen enthusiast who keeps coming back for more.

Some restaurants leave a lasting impression. Others become part of your life.

For Adam Nguyen, also known online as Marcy Lee, MENSHO TOKYO has become both.

At just 69 visits and counting, Adam has enjoyed MENSHO across Sydney, Melbourne, Singapore and Tokyo. He's explored the menu, met MENSHO founder Chef Tomoharu Shono and introduced countless friends to the ramen he loves.

So, what makes someone return to the same ramen restaurant again and again?

For Adam, the answer begins with a single sip.

That First Sip of Broth

"It's that euphoric feeling of a very good bowl of ramen," Adam says when asked what keeps bringing him back.

And he has a little ritual whenever he introduces someone new to MENSHO.

"Anytime I bring someone new to MENSHO, I always tell them the first thing they should do is just sip the broth."

It's exactly what Adam did on his first visit. That first taste left an impression he has never forgotten.

While ramen restaurants are plentiful, Adam believes MENSHO offers something different. He points to the depth of the broth, the quality of the ramen and the expertise behind every bowl.

At the heart of that experience is Chef Tomoharu Shono, whose pursuit of excellence has shaped MENSHO's approach to ramen.

Adam has met Chef Shono personally and describes him as someone deeply dedicated to his art and craft.

For Adam, that dedication is something you can taste.

A Knockout Favourite, But Always Something New

Ask Adam about his favourite MENSHO ramen, and the answer comes quickly: Garlic Knockout.

He laughs as he remembers his first experience with the dish. Having always loved garlic, he never imagined a bowl could deliver quite so much of it.

"It's a knockout for a reason," he says.

Yet despite his loyalty to this favourite, Adam has tried everything on the menu. His curiosity comes from wanting to discover what else Chef Shono can create.

Alongside Garlic Knockout, MENSHO's Signature Tori Paitan remains one of his most-loved bowls.

And for anyone visiting MENSHO for the first time, Adam has a clear recommendation.

"You haven't tried MENSHO unless you've had the signature."

It's a fitting introduction to the ramen that has become one of MENSHO's defining creations.

Discovering MENSHO Victoria Cross

For someone who knows MENSHO so well, the differences between its restaurants are part of the experience.

At MENSHO Victoria Cross in North Sydney, Adam appreciates the distinct character of the restaurant and the menu created specifically for this location.

The handcrafted noodles made with premium Mochi wheat from Iwate, Japan, are a particular highlight. Their distinctive texture brings another dimension to the ramen experience.

Then there are the hand rolls, something Adam especially enjoys about Victoria Cross and which aren't available at MENSHO's Sydney CBD restaurant.

He also notices the subtle differences in the ramen, influenced by the noodles and ingredients selected for the North Sydney menu.

It's this attention to place, produce and craft that makes every MENSHO restaurant distinctive while remaining true to Chef Shono's philosophy.

For Adam, Victoria Cross offers another reason to explore MENSHO, rather than simply repeat an experience he already knows.

More Than Ramen. A Reason to Get Together.

Perhaps the most revealing part of Adam's story isn't how often he visits MENSHO. It's how naturally the restaurant has become part of his relationships.

Originally from Adelaide, Adam now lives in Sydney. Whenever friends visit from his hometown, there's one restaurant he wants to introduce them to.

"There's this fantastic restaurant that we have to go to that I need to show you," he tells them.

MENSHO has also become a place to build new friendships in Sydney.

And when there's a concert, a film or a special occasion, Adam and his friends often make MENSHO part of the outing, whether dining before the event or afterwards.

It's a simple pleasure that turns an ordinary day into something memorable.

For those looking for somewhere special to enjoy dinner or spend time together over the weekend, MENSHO Victoria Cross offers its own experience of Japanese ramen craftsmanship, distinctive hand rolls and a welcoming dining atmosphere in North Sydney.

Because sometimes, a wonderful meal is more than what arrives at the table. It's who you share it with and the memories you take away.

The Warmth Behind Every Bowl

There is one more reason Adam keeps returning, and it has little to do with the ingredients .

The people.

Across MENSHO's Sydney restaurants, he has come to appreciate the warmth and genuine care of the team.

"The staff are so kind," he says, describing their smiles, happiness in serving guests and the love they bring not only to preparing ramen but also to hospitality.

It's a reminder that an exceptional dining experience is created by more than outstanding food.

At MENSHO, the pursuit of excellence extends from the kitchen to the way guests are welcomed and cared for.

69 Visits. And Still Counting.

Towards the end of our conversation, Adam sums up his relationship with MENSHO in the simplest way.

"I've been to MENSHO TOKYO AUSTRALIA over 50 times. I have not gotten sick of it. I love this restaurant so much."

There is something wonderful about that kind of loyalty.

In a world constantly searching for the newest food trend, Adam has found something worth returning to.

Not because every visit is identical, but because every visit offers the pleasure of exceptional ramen, thoughtful hospitality and moments worth sharing.

Chef Shono believes that from a single bowl of ramen, new food culture can emerge, connections can be created and happiness can spread.

In Adam's story, that philosophy comes to life.

Perhaps the greatest compliment to a bowl of ramen isn't that someone loved it the first time. It's that they keep coming back for more