Ginfu Akabane Branch

A representative Japanese noodle dish consisting of hot soup based on pork bones or chicken broth, topped with noodles made from wheat flour, chashu pork, seasoned egg, nori seaweed, and other ingredients. It is characterized by its rich and flavorful soup, and you eat it by slurping the noodles with chopsticks and savoring the soup. You can also add condiments like pickled red ginger or takana to your liking.

A representative Japanese noodle dish consisting of hot soup based on pork bones or chicken broth, topped with noodles made from wheat flour, chashu pork, seasoned egg, nori seaweed, and other ingredients. It is characterized by its rich and flavorful soup, and you eat it by slurping the noodles with chopsticks and savoring the soup. You can also add condiments like pickled red ginger or takana to your liking.

A representative Japanese noodle dish consisting of hot soup based on pork bones or chicken broth, topped with noodles made from wheat flour, chashu pork, seasoned egg, nori seaweed, and other ingredients. It is characterized by its rich and flavorful soup, and you eat it by slurping the noodles with chopsticks and savoring the soup. You can also add condiments like pickled red ginger or takana to your liking.

A representative Japanese noodle dish consisting of hot soup based on pork bones or chicken broth, topped with noodles made from wheat flour, chashu pork, seasoned egg, nori seaweed, and other ingredients. It is characterized by its rich and flavorful soup, and you eat it by slurping the noodles with chopsticks and savoring the soup. You can also add condiments like pickled red ginger or takana to your liking.

A representative Japanese noodle dish consisting of hot soup based on pork bones or chicken broth, topped with noodles made from wheat flour, chashu pork, seasoned egg, nori seaweed, and other ingredients. It is characterized by its rich and flavorful soup, and you eat it by slurping the noodles with chopsticks and savoring the soup. You can also add condiments like pickled red ginger or takana to your liking.

A representative Japanese noodle dish consisting of hot soup based on pork bones or chicken broth, topped with noodles made from wheat flour, chashu pork, seasoned egg, nori seaweed, and other ingredients. It is characterized by its rich and flavorful soup, and you eat it by slurping the noodles with chopsticks and savoring the soup. You can also add condiments like pickled red ginger or takana to your liking.

A Japanese noodle dish where the noodles and soup are served separately. Cold noodles are dipped into a warm, rich dipping broth. The noodles are typically thicker and chewier than ramen noodles. The dipping broth comes in various types, such as seafood or tonkotsu based. It is common to finish by diluting the dipping broth with the provided soup stock (soup wari).

A Japanese noodle dish where the noodles and soup are served separately. Cold noodles are dipped into a warm, rich dipping broth. The noodles are typically thicker and chewier than ramen noodles. The dipping broth comes in various types, such as seafood or tonkotsu based. It is common to finish by diluting the dipping broth with the provided soup stock (soup wari).

A Japanese noodle dish where the noodles and soup are served separately. Cold noodles are dipped into a warm, rich dipping broth. The noodles are typically thicker and chewier than ramen noodles. The dipping broth comes in various types, such as seafood or tonkotsu based. It is common to finish by diluting the dipping broth with the provided soup stock (soup wari).

This is an additional order of ramen noodles. You can enjoy the ramen again by adding the extra noodles to the remaining soup. This is often seen with tonkotsu ramen, which has a "kaedama" culture.

A Chinese dish made by wrapping minced meat and vegetables in a thin skin and pan-frying it. It is characterized by a crispy exterior and juicy interior. It is often eaten with a dipping sauce made of soy sauce, vinegar, and chili oil, and is popular as a side dish for ramen or a snack with beer.

A rice bowl dish topped with tender braised pork (chashu) seasoned in a sweet and savory sauce. The combination of chashu flavor and rice whets the appetite. It is recommended to order this with ramen when you want a hearty meal.

Steamed white rice. It is the staple food of Japan and pairs well with any side dish. It is often dipped in ramen soup or eaten with side dishes.

A small serving of freshly steamed white rice. It is the staple food of Japan and pairs well with any side dish. It is often dipped in ramen soup or eaten with side dishes.

Beer poured fresh from the tap, characterized by its rich foam, smooth finish, and refreshing taste. It is a standard drink in Japanese izakayas and is usually enjoyed chilled with meals.

Bottled beer that is enjoyed by pouring it into a glass. Compared to draft beer, the flavor is slightly richer, and it is convenient to carry. It is widely enjoyed at Japanese dining tables and banquets.

A cocktail made with whiskey and soda water. It is characterized by refreshing carbonation and the aroma of whiskey, has a relatively low alcohol content, and pairs well with meals. Sometimes it is drunk with a squeeze of lemon.

A cocktail made with spirits like shochu, mixed with fruit juice or syrup and soda water. It comes in various flavors such as lemon, grapefruit, and plum, and is characterized by its sweet and sour, easy-to-drink taste. It is popular in casual Japanese izakayas.

An alcoholic beverage made by mixing shochu with oolong tea. The refreshing taste of oolong tea complements the flavor of shochu, making it easy to enjoy during meals. It is also popular among health-conscious individuals.

An alcoholic beverage made by mixing shochu with green tea. The bitterness and aroma of green tea are added to the shochu, allowing you to enjoy a refreshing Japanese taste. It pairs well with sushi and Japanese cuisine.

A cocktail made with shochu as a base, mixed with lemon juice and soda water. It is characterized by the refreshing sourness of lemon and the stimulation of carbonation, making it easy to pair with any dish, especially fried foods. It is popular among a wide range of people in Japan, from young people to adults.

A general term for drinks that do not contain alcohol. This includes carbonated drinks, juices, and teas. They are chosen as accompaniments to meals or for those who do not drink alcohol.