MIC Ramen ROMA Corso Trieste

Japanese noodle soup with a rich, long-simmered pork bone broth. Creamy, intense, and savory (umami) flavor. To be enjoyed hot, sipping the broth along with the noodles.

Ramen with broth enriched with fermented soybean paste (miso). Savory, slightly salty, and deep flavor. It is recommended to mix the broth well before eating.

Ramen served with crispy fried chicken on top or on the side. The broth is usually soy sauce-based, light and flavorful. The chicken adds a crunchy texture to the dish.

Spicy version of miso ramen. The broth is rich and spicy, with a warming heat. Ideal for those who love strong and spicy flavors.

Ramen served with pork dumplings (wanton) in the broth. A hearty combination of noodles and soft dumplings in a flavorful broth.

A special ramen that combines land and sea flavors, often with premium ingredients. Complex and refined taste.

'Volcano' ramen served in a hot stone bowl, often spicy and boiling. A theatrical experience with intense and spicy flavor.

Vegetarian version of ramen with vegetable broth and abundant vegetables. Light yet flavorful, with crunchy vegetable textures.

Ramen served with shrimp skewers and fried chicken. A rich dish combining seafood and fried meat with noodle soup.

Ramen with juicy grilled chicken. The smoky flavor of the grill pairs well with the savory broth.

Spicy ramen served with fried chicken cutlet (katsu). The breaded chicken absorbs the spicy broth, creating a mix of soft and crispy textures.

Noodles served without broth, tossed with a rich sauce and various ingredients. Similar to a pasta dish, to be mixed well before eating to combine the flavors.

Donburi (rice bowl) with pork. A complete meal in a bowl, with steamed rice at the base and flavorful toppings above.

Vegetarian rice bowl with tofu and mixed vegetables. A light and healthy single dish.

Rice bowl with fried chicken and toppings. The rice absorbs the sauce and pairs perfectly with the crispy chicken.

Additional portion of noodles for ramen.

Additional slice of Japanese braised pork.

Minced meat seasoned in Asian style.

Fermented bamboo shoots (Menma), crunchy and flavorful.

Hard-boiled egg with a soft yolk, marinated in soy sauce (Ajitsuke Tamago).

Sweet corn kernels.

Blanched fresh spinach.

Fish cake swirl, a typical ramen decoration.

Soy curd, soft plant-based protein.

Fresh and crunchy sprouts.

Three pieces of Japanese fried chicken.

Piece of grilled chicken.

Piece of fried chicken.

Large shrimp.

Soft steamed bun filled with pork. The texture is cloud-like, slightly sweet, contrasting with the savory filling.

Bao filled with fried chicken. A mix of textures between the soft bun and crispy chicken, enhanced by sauces.

Vegetarian version of bao with tofu and vegetables. Tasty and light.

Bite-sized pieces of marinated and fried Japanese chicken. Crispy outside and juicy inside, with a light aroma of ginger and soy. Excellent as an appetizer.

Young soybeans served in the pod and salted. They are eaten by squeezing the pod to release the beans directly into your mouth.

Seaweed salad seasoned with sesame oil. Sweet and savory flavor with a slightly crunchy texture.

Spherical batter balls filled with octopus, cooked on a special griddle. Served with dark sauce and mayonnaise. Warning: they are often very hot inside.

Classic golden and crispy french fries.

Japanese rice cake triangles filled with pork and partially wrapped in nori seaweed. A traditional and convenient snack.

Rice cake triangles filled with spicy chicken. Tasty and slightly spicy.

Grilled pork dumplings with a modern fusion touch. Meat filling and creative garnish.

Grilled vegetarian dumplings. The vegetable filling is light and flavorful, with a golden crust outside.

Grilled pork dumplings enriched with creamy cheese. A rich and indulgent combination.

Fried dumplings garnished with bacon and cheese. Very crispy and savory, street food style.

Classic grilled Japanese dumplings (yaki-gyoza). Thin dough golden on one side and steamed, with a juicy filling. To be dipped in soy sauce.

Menu designed for children with simple and appealing flavors. Includes rice, dumplings, and fries.

Sweet version of the steamed bun, often fried or filled with sweet creams.

Japanese dessert consisting of two soft pancakes sandwiching a sweet red bean paste (azuki).

A version of dorayaki filled with chocolate cream instead of red beans.

Ice cream balls wrapped in a thin, chewy layer of sweet rice dough (mochi). Fresh and with a unique texture.

Bottle of still water.

Bottle of sparkling water.

Classic carbonated soft drink.

Coca-Cola Zero Sugar.

Orange fizzy drink.

Lemon and lime fizzy drink.

Lemon iced tea.

Peach iced tea.

Sparkling canned drink in a collectible can (often Pokemon or Dragonball themed). Various sweet flavors.

Traditional Asian hot tea. Green tea is herbaceous and fresh, jasmine tea is floral and fragrant. Excellent for accompanying the meal.

Japanese 'Super Dry' beer. Dry, clean, and refreshing taste with a crisp finish.

Japan's oldest beer. Golden lager, balanced with a slight malt flavor.

Premium Japanese lager beer. Full-bodied with a good balance of hops and malt.

Famous Chinese beer. Light, very drinkable lager, pairs well with spicy dishes.

Japanese rice wine served warm in a traditional carafe (tokkuri). The warmth enhances the sweetness and aroma of the rice.

Italian sparkling white wine. Fresh, aromatic, and lively.

Sweet and thick Irish cream liqueur.

Sweet Italian liqueur made from lemon zest.

Italian pomace brandy, strong and dry.

Distilled liqueur, likely flavored or bamboo-based, typical of Asia.

Aromatic rose liqueur (Meikwei Lu Chiew), often used in Chinese cuisine or as a digestif. Very intense floral aroma.

Umeshu, Japanese plum liqueur. Sweet, fruity, and slightly tart.

Short, strong Italian coffee.

Espresso with a small addition of milk foam.

Decaffeinated coffee.

Espresso with hot milk and milk foam.

Espresso with a small amount of liqueur (grappa, sambuca, etc.).