ramen mentomi

A popular Japanese lager known for its dry, crisp finish and clean aftertaste. Refreshing and pairs well with rich ramen broth.

A premium Thai lager with a strong malty flavor and distinct hoppy character. Full-bodied and savory.

A popular Thai beer, often smoother and lighter than other local lagers. Easy to drink and refreshing.

A classic Japanese cocktail made with Suntory whisky and soda water. Served ice-cold, it highlights the whisky's flavor with carbonated refreshment.

Plain drinking water.

A bucket or serving of ice for drinks.

Japanese green tea, likely iced. Light, refreshing, and cleanses the palate after rich dishes.

A fizzy drink with lemon flavor. Sweet, sour, and sparkling.

Classic cola soda. Sweet and carbonated.

Zero-calorie version of the classic cola. Same taste without the sugar.

The signature ramen featuring a rich tonkotsu (pork bone) and shoyu (soy sauce) broth. Served with curly noodles and tender char-siu pork. Recommended with garlic.

Dipping noodles served separately from a thick, concentrated broth made of fish and pork. Dip the cold noodles into the hot soup. Finish by mixing rice into the leftover soup.

Standard tonkotsu shoyu ramen topped with plenty of wakame seaweed. The seaweed adds a fresh ocean flavor and crunchy texture to the rich soup.

Tonkotsu shoyu ramen topped with spicy fermented kimchi. The acidity and spice of the kimchi cut through the richness of the pork broth.

A meat-lover's version of the signature ramen, featuring extra slices of tender braised pork belly (char-siu).

Miso-based pork broth ramen topped with extra char-siu pork. The soup uses a blend of four misos for a deep, savory flavor.

Ramen in a rich broth flavored with a special blend of four types of miso soybean paste. Savory, aromatic, and hearty.

Miso ramen topped with generous wakame seaweed. The combination of earthy miso and fresh seaweed creates a balanced flavor.

Miso ramen topped with kimchi. The spicy and sour kimchi complements the savory depth of the miso broth.

Ramen noodles served in a Japanese curry-flavored soup. A comforting dish combining the spices of curry with noodle soup.

Tonkotsu shoyu ramen with egg drop (egg stirred into the hot soup). The egg makes the soup thicker, creamier, and milder.

A unique ramen with a double dose of vinegar added to the tonkotsu shoyu broth. The acidity provides a refreshing kick that cuts through the richness.

Chilled ramen noodles served with colorful toppings like ham/pork, cucumber, and egg. Dressed with a tangy soy-vinegar sauce. Perfect for hot weather.

Korean-style spicy miso ramen featuring yangnyeom sauce (sweet and spicy Korean sauce) and kimchi. A fusion dish with a kick.

Japanese curry rice made with a rich, dark roux simmered for 100 hours. Deep flavor with a thick consistency, served over rice.

The signature 100-hour curry rice topped with a fluffy, soft omelet. The egg adds creaminess to the spicy curry.

Egg stirred into the soup (tamago-toji style) for a fluffy texture.

A boiled egg, typically with a soft, jammy yolk (ajitsuke tamago).

Extra wakame seaweed to add texture and sea flavor to the soup.

Extra slices of Japanese braised pork belly.

A famous Thai curry with a green chili base, coconut milk, and herbs, served with grilled chicken. Sweet, spicy, and aromatic.

Spicy minced pork fried with herbs and chilies (Larb Moo Tod). Savory, spicy, and sour balls of pork.

A simple stir-fry of tender chicken and crunchy bean sprouts. Savory and light.

Crispy fried spring rolls filled with vegetables. Served with a dipping sauce.

Japanese-style fried rice with egg, pork, and green onions. Wok-fried for a smoky aroma.

A plate of braised pork belly slices. Tender, savory, and slightly sweet from the soy braising liquid.

Japanese-style fried chicken. Marinated in soy sauce, ginger, and garlic, then fried until crispy.

Pan-fried dumplings filled with ground meat and vegetables. Crispy bottom and steamed top.

A combination platter featuring three different appetizers. A great way to sample multiple side dishes.

Japanese pickled mustard greens. Slightly spicy and crunchy, often eaten with ramen or rice.

Spicy fermented cabbage. A Korean side dish that adds a spicy kick.

Blanched bean sprouts dressed with a savory Japanese sauce. Light and crunchy.

A simple boiled egg.