Nagaochukasoba Kandaten

A light and clear soy sauce ramen. Typically features a clean broth made from dried sardines and other ingredients, representing the classic Tsugaru flavor.

A balanced ramen combining 'Assari' (light) and 'Koku' (rich) flavors. Offers the best of both worlds with a savory depth.

Miso ramen infused with dried sardine (niboshi) stock. A rich and savory soup that combines the earthiness of miso with seafood umami.

The most popular item. A rich and intense dried sardine (niboshi) ramen. The broth is thick and packed with umami, served with hand-made noodles.

A salt-based version of the rich dried sardine ramen. Offers a slightly sharper and cleaner taste while maintaining the intense niboshi flavor.

A set meal including the rich sardine ramen with all toppings, plus rice and natto. Typically enjoyed by mixing the rice and natto into the leftover soup.

A black soy sauce ramen unique to the region. Known for its dark, savory broth, often accented with black pepper.

The 'Tsugaru Black' ramen topped with extra meat (chashu). For those who want a heartier meal.

Light dipping noodles. Noodles are served separately from the broth, which is dipped into before eating.

Rich dipping noodles. The dipping broth is thick and flavorful, clinging well to the noodles.

Miso-flavored dipping noodles. Features a savory miso-based dipping broth served with medium-thick noodles.

Black soy sauce dipping noodles. A variation of the Tsugaru Black ramen served in dipping style with special noodles.

An intensely rich dried sardine ramen. The name implies 'extreme niboshi', offering a very strong fish flavor and thick consistency.

Soupless mixed noodles with dried sardine flavor. Toss the noodles with the concentrated sauce and toppings before eating.

The ultimate version of the rich sardine ramen. Described playfully as 'the world's smallest aquarium' due to its intense seafood density.

Limited edition ramen. Contents may vary by season or day.

Extra large serving of huge meat chunks.

Large serving of noodles.

Sliced pork (chashu) arranged like flower petals.

Marinated soft-boiled egg.

Pork thigh chashu slices. Leaner than pork belly.

Seasoned bamboo shoots. A crunchy, savory topping.

Cubed pork chashu pieces.

Dried seaweed sheets.

Extra green onions (negi).

A seaweed cup topping, likely containing dried sardines.

Fermented soybeans. Sticky and pungent, often added to rice or ramen soup.

Steamed white rice.

Half portion of steamed white rice.

Snack set containing roast pork (chashu), bamboo shoots (menma), and seasoned egg. Good for accompanying drinks.

A rice bowl topped with pork belly chashu.

Mini rice bowl topped with Nebuta-zuke (a local pickled dish with herring roe and vegetables).

Beer.

Bottled Chu-hi (Shochu highball).

Apple juice made from famous Aomori apples. Sweet and refreshing.