Mian Wu Zang - Shen Shan

This is a rich and flavorful Dan Dan Noodles, based on thick sesame paste, paired with spicy red oil, Sichuan peppercorns, and chili peppers. The soup has a thick red and golden hue, with a flavor that combines the sweetness of sesame with the numbing spiciness of Sichuan peppercorns, offering a rich and layered taste. It is usually served with minced meat and peanuts for added texture, suitable for diners who enjoy strong flavors and spicy food.

The characteristic of this ramen is its giant bone-in pork shank, which is visually stunning, like a katana. The soup is usually a rich tonkotsu and gyokai mixed double soup (W Soup), with a delicious and thick flavor. The pork shank is stewed until tender and flavorful, juicy meat, paired with chewy noodles, it is a very filling and visually impactful dish.

A Gyokai-style soup base simmered with various dried fish, with a sweet and savory flavor and the aroma of the sea. This ramen is served with generous chashu pork and a soft-boiled ajitama egg. The soup is light and not greasy, and the thin noodles absorb the soup well. Suitable for diners who enjoy seafood flavors and light soups.

This Gyokai Ramen features a delicious dried fish broth base, paired with two slices of chashu and one whole ajitama egg. The soup is fresh and fragrant, the noodles are delicate. It's a moderately portioned option that allows you to enjoy all the toppings.

The basic Gyokai Ramen, focusing on the pure umami of the dried fish broth and the texture of Kyushu thin noodles. Served with two slices of tender chashu pork. Suitable for diners who want to taste simple, classic flavors.

Soy sauce-marinated diced chashu pork spread over white rice, topped with a smooth onsen tamago (soft-boiled egg). Break the egg when eating, letting the yolk flow out to mix with the diced meat, sauce, and rice for a moist and rich texture, full of meat and egg aroma.

Large pieces of pork are seared, giving them a charred aroma, and placed on hot white rice. The searing process renders the fat, releasing its aroma, and the sauce seeps into the rice, creating a fragrant rice dish.

Japanese fried chicken, fried to golden crispness, tender and juicy inside. Usually marinated, with a light soy sauce and ginger-garlic aroma. Served with lemon wedges for squeezing, making it more refreshing and less greasy.

Japanese fried tofu, using soft tofu coated in a light batter and deep-fried. Crispy on the outside, soft and hot inside. Served in a special light Japanese soy sauce broth, usually accompanied by grated radish, grated ginger, or bonito flakes.

Whole corn cob deep-fried. Not only retains the sweetness of the corn but also adds a crispy texture and charred aroma. A popular Japanese izakaya-style side dish, with a sweet and savory blend, very appetizing.

Raw octopus cut into small pieces and marinated with wasabi. Slippery and chewy texture, with a pungent, fresh, and refreshing taste. A cold dish perfect as a bar snack or appetizer.

Crab-flavored sticks coated and deep-fried, crispy on the outside, retaining the stringy texture and sweetness of the crab stick inside. A simple yet popular fried snack.

Blanched green vegetables (like bok choy) drizzled with rich sesame dressing. The crispness of the vegetables perfectly combines with the rich nutty aroma of the sesame dressing, making it a refreshing and healthy cold dish.

Marinated bamboo shoots, a common topping in Japanese ramen. Crispy texture, with a unique fermented aroma and sweet and savory taste, adds layers of texture to the ramen.

Pickled vegetables, usually Korean-style kimchi. Sour, spicy, and crisp, it can be served as an appetizer, or added to ramen to change the soup's flavor.

Chopped fresh green onions. Sprinkled on ramen or rice, it adds a pungent aroma and freshness, an indispensable condiment in Japanese cuisine.

Dried thin seaweed sheets. Usually placed on the side of the ramen bowl, can be wrapped with noodles or enjoyed after soaking in the broth for its oceanic flavor.

Japanese soft-boiled egg, with the egg white softly set and the yolk still liquid. Extremely smooth texture, perfect for mixing into rice or adding to noodles for richness.

Soy sauce-marinated soft-boiled egg. The egg white is chewy and flavorful, and the yolk is semi-liquid. One of the most classic toppings for ramen, with a savory and sweet soy sauce aroma.

Steamed white rice. In Japanese ramen shops, many people like to pour white rice into the leftover ramen broth to make Zosui after finishing their noodles.

A famous Japanese lactic acid bacteria drink. Milky white in color, with a sweet and sour, refreshing taste. Perfect to pair with rich ramen or fried dishes.

Classic carbonated drink, strong carbonation, with a caramel sweetness. Effectively cuts through greasiness.

Transparent carbonated drink with lemon-lime flavor. Refreshing and crisp taste, caffeine-free.

Orange juice drink with pulp. Sweet and sour taste with fruity aroma.

Unsweetened oolong tea. Golden amber liquor, mellow and sweet aftertaste, removes greasiness from the palate, a healthy choice for accompanying meals.

A famous Japanese draft beer brand (Super Dry). Dry and crisp taste (Karakuchi), fine bubbles, with malt aroma and a slight bitterness. Extremely satisfying when drunk cold.

A value set designed for solo diners, including one main ramen or tsukemen, one side dish (rice or cold dish), one topping, and one drink. Allows you to taste multiple signature dishes at once, with generous portions and great value.

A hearty set meal for two to share. Includes two bowls of main ramen or tsukemen, one selected delicacy (fried item), one side dish (rice or cold dish), and two drinks. A diverse combination for a richer dining experience.