Noodlicious

Menchanko Tei is an enigma — the ramen and nabe restaurant is part of a chain but run like a mom-and-pop operation

By Nadine Kam

POSTED: 01:30 a.m. HST, Jun 06, 2012

~~<p>Many people who love food are averse to the chain restaurant. It's not that the restaurants aren't capable of producing good food, but responsibility to shareholders over diners invites assumptions of bottom-line cost measures. The word "chain" reinforces connotations of pre-processed uniformity. It runs counter to our desire for all that is lovingly handmade from scratch. (Even though we're in denial if we believe that all nonchain restaurants start all their dishes from scratch.)</p>
<p>Menchanko Tei is an exception to that theory. It's part of a small chain of restaurants that stretches from Japan to New York. The Hawaii restaurant is run like a mom-and-pop operation, with three generations in the kitchen and the dining room.</p>
~~

Many people who love food are averse to the chain restaurant. It's not that the restaurants aren't capable of producing good food, but responsibility to shareholders over diners invites assumptions of bottom-line cost measures. The word "chain" reinforces connotations of pre-processed uniformity. It runs counter to our desire for all that is lovingly handmade from scratch. (Even though we're in denial if we believe that all nonchain restaurants start all their dishes from scratch.)

Menchanko Tei is an exception to that theory. It's part of a small chain of restaurants that stretches from Japan to New York. The Hawaii restaurant is run like a mom-and-pop operation, with three generations in the kitchen and the dining room. Login for more...