Yokohama Ramen Nidaime Wataraibu

A rich pork-soy sauce ramen topped with plenty of rock laver (iwanori). The seaweed soaks up the savory broth, adding a deep ocean flavor and unique texture.

Standard ramen with an extra generous portion of boiled spinach. The spinach balances the rich, salty tonkotsu-shoyu broth.

Ramen with extra sheets of dried seaweed (nori). Best enjoyed by dipping the nori in the soup and wrapping it around rice.

Ramen topped with boiled cabbage. The sweetness of the cabbage complements the salty soup.

Ramen topped with a mix of vegetables. Adds crunch and nutrition to the heavy soup.

Ramen topped with mounds of shredded green onions (negi). The sharp, fresh taste of the onions cuts through the rich broth.

Ramen topped with a soft-boiled egg marinated in soy sauce. The egg yolk is creamy and flavorful.

A smaller portion of Char Siu Ramen, perfect for lighter appetites. Topped with tender roast pork.

A smaller portion of Spinach Ramen.

A smaller portion of Vegetable Ramen.

A smaller portion of Nori Ramen.

A smaller portion of Cabbage Ramen.

A smaller portion of Negi Ramen.

Chilled cabbage tossed with chopped char siu pork and savory sauce. A crunchy and meaty side dish.

Roasted cheese topping. Melts into the soup and noodles for a rich, gooey texture. Recommended with spinach or char siu.

A hearty rice bowl inspired by Jiro-style ramen. Topped with garlic, pork back fat (abura), and vegetables.