Paimen Setagaya shop

A ramen combining Wakayama's renowned white miso with tonkotsu soup. The rich and creamy tonkotsu soup is enhanced with the sweetness and depth of white miso, making it a warming dish for the cold season.

A luxurious set featuring Pai Men's signature thick noodle tonkotsu ramen, topped with all four popular toppings (braised pork belly, seasoned egg, green onions, and nori). It's a hearty meal offering a variety of flavors.

A bowl combining rich tonkotsu shoyu soup, similar to Yokohama Iekei ramen, with chewy, thick noodles. The soup is concentrated with pork flavor and coats the thick noodles well.

Enjoy a bowl of rich tonkotsu soup with thin, straight noodles that have a smooth texture. This style is similar to Hakata ramen and allows you to enjoy the texture of the noodles.

Ramen with plenty of back fat (pork fat) floating in tonkotsu soup. The sweetness and richness of the back fat add a more decadent flavor.

A bowl of tonkotsu ramen topped with plenty of chopped green onions. The crisp texture and spiciness of the green onions accent the rich soup.

Noodles boiled and chilled in water are dipped into a separate bowl of rich soup. The soup is a double broth of seafood and tonkotsu, and the chewy texture of the thick noodles stands out.

A set of four popular toppings: rafute (braised pork belly), seasoned egg, green onions, and nori.

A set of three types of toppings, including cabbage, bean sprouts, and spinach, focusing on vegetables.

Thinly sliced roast pork simmered in a soy sauce-based tare. Tender and juicy, a classic ramen topping.

Okinawan-style braised pork belly, simmered until tender and sweet and savory. Characterized by its melt-in-your-mouth texture.

A soft-boiled egg marinated in a soy sauce-based tare. The yolk is creamy and pairs well with the soup.

Kyoto-grown green onions. Known for their good aroma, sweetness, and tenderness.

Boiled spinach. An essential topping for Iekei ramen (tonkotsu shoyu), recommended to be eaten after soaking it in the soup.

Boiled bean sprouts. Their crisp texture provides a refreshing contrast to the rich ramen.

Dried seaweed sheets. Recommended to dip in soup and wrap noodles with, or eat with rice.

Boiled cabbage. It has a natural sweetness and pairs well with salty tonkotsu soup.

Pan-fried gyoza made with minced Mochibuta brand pork. Juicy and full of flavor. Served with soy sauce, vinegar, and chili oil.

Gyoza with perilla (shiso) kneaded into the filling. The refreshing aroma of shiso spreads, giving it a light taste.

Spicy gyoza with chili peppers. The stimulating spiciness whets the appetite.

Gyoza crisply fried in oil. The skin is crispy and the inside is juicy.

A rice bowl topped with chopped chashu (roast pork) and sauce. Popular as a side dish for ramen.

A simple rice bowl topped with plenty of chopped green onions and sauce. The flavor of the green onions goes well with the rice.

Rice dish with daily changing ingredients. Please check the in-store notice or ask staff for details.

Simple white rice. Commonly eaten with the rich soup of ramen.

Cold draft beer served from a tap. Pairs excellently with ramen and gyoza.

Bottled beer. Brand is Asahi Super Dry. A Japanese lager beer with a dry, crisp taste.

A Japanese cocktail made by mixing shochu with soda water. It has a refreshing taste that complements meals.

Non-alcoholic refreshing beverage.