Ramen Dai Shimotakaido

A classic ramen with a soup flavored with soy sauce tare and the umami of pork and vegetables. It's topped with plenty of vegetables and chashu, making it a satisfying meal.

A ramen with a salt-based soup that enhances the umami of the ingredients. Although the soup is lighter in color compared to soy sauce ramen, it has a solid richness and umami.

A style of eating where thick noodles are dipped into a rich soup served in a separate bowl. You can choose the noodle temperature: cold or hot (atsumori).

A rich ramen using homemade miso tare. It has a mellow aroma and richness of miso, and it pairs perfectly with vegetables.

A spicy ramen characterized by its red soup, seasoned with spices like chili peppers. Amidst the spiciness, you can clearly taste the umami.

A ramen with aged black garlic oil (mayu). The fragrant flavor of burnt garlic and its deep richness will whet your appetite.

A ramen with a seafood broth made from niboshi (dried sardines). It features a rich seafood aroma and a light taste.

This is a ramen without soup; you mix the rich sauce and oil at the bottom of the bowl with the noodles. The key is to mix well before eating.

Increase the amount of boiled vegetables (bean sprouts and cabbage) on top of the ramen.

Topping of chopped raw garlic. Adds punch and a strong flavor to the soup.

Increase the pork back fat floating in the soup to add a rich, thick flavor and sweetness.

Increase the soup tare (kaeshi) to make it saltier and richer.