Kamatama Chukasoba Napoleon-ken

This is a soupless ramen where freshly boiled, wavy noodles are mixed with raw egg and soy sauce dressing. It's like a ramen version of Kamatama udon; the heat of the noodles cooks the egg to a semi-cooked state, resulting in a rich and creamy flavor. Please mix well before eating.

This is a luxurious version of Kamatama Chukasoba, topped with chashu pork and menma. The addition of meat flavor and the texture of menma makes for a more satisfying bowl.

This is a Kamatama ramen generously topped with shredded white scallions seasoned to be slightly spicy. The crisp texture and spiciness of the scallions provide an accent to the rich egg and soy sauce dressing.

This is a hearty bowl of Spicy Scallion Kamatama Chukasoba, further enhanced with chashu pork and menma. You can enjoy the balance of spiciness, umami, and texture.

This is a Kamatama ramen that uses a special salt-based dressing instead of soy sauce. It is lighter than the soy sauce flavor, and the original wheat flavor of the noodles and the aroma of the broth are enhanced.

This is a menu item with a salt-based Kamatama ramen topped with chashu pork and menma. The savory fat from the meat melts into the light salt dressing.

This is a Kamatama ramen inspired by the "Jiro-kei" style, featuring garlic and pork back fat. It's characterized by its rich, punchy flavor and generous portion, recommended when you want a hearty meal.

A Kamatama ramen in the style of Tantanmen, featuring the flavor of sesame and spiciness. The rich sauce clings well to the noodles. You can enjoy the remaining sauce by adding the included small rice ball until the very end.

As a topping, you can choose either a soft-boiled seasoned egg or a sweet and savory simmered fried tofu pouch (kitsune).

Pork back fat slowly simmered in soy sauce. Adding this to your noodles can provide richness, sweetness, and an intense umami (punch).

This is a unique topping where a whole seasoned egg is placed inside a fried tofu pouch that has absorbed plenty of broth. When you bite into it, the flavors of the broth and egg spread out.

This is an additional scallion topping. You can choose between a flavorful sesame oil flavor or spicy scallions with a slight kick.

For your extra noodles, we offer thin, crisp noodles that are different from the original noodles, served soaked in a rich niboshi broth. By adding them to the remaining sauce, you can enjoy it twice as a niboshi-flavored ramen.

These are very juicy Inari sushi made with carefully selected fried tofu pouches from Kochi Prefecture. The thick fried tofu pouches are full of broth and can be enjoyed with the accompanying hijiki seaweed.

This is a Kamatama Chukasoba set that you can make at home. It includes fresh noodles and sauce, allowing you to recreate the restaurant's taste at home.