Seiryu Ramen - Thong Lo

Ramen with a rich, cloudy tonkotsu soup simmered for a long time. Features thin noodles, enjoyed with pickled red ginger and green onions.

A special menu item with tonkotsu ramen generously topped with chashu, seasoned egg, and other toppings.

Tonkotsu ramen generously topped with tender stewed pork (chashu).

Tonkotsu ramen topped with a seasoned, soft-boiled egg.

A small portion of tonkotsu ramen. Suitable for children or those who want to eat just a little.

Ramen with added spiciness to tonkotsu soup. The sharp stimulation whets the appetite.

A ramen with an even spicier, bright red soup than our regular spicy ramen.

Tonkotsu ramen with burnt garlic oil (mayu) floating on top. Characterized by its fragrant aroma and richness.

A hearty noodle dish with plenty of seafood and vegetables simmered together.

Ramen using a miso-based soup. It has a rich flavor and pairs well with vegetables.

A hearty dish with luxurious toppings added to miso ramen.

Ramen with meat-filled wontons. Enjoy the smooth texture.

Extra noodles for ramen. Order with soup remaining.

Braised chashu (pork) simmered in soy sauce-based sauce.

Seasoned soft-boiled egg.

Chopped green onions. Adds flavor and texture.

Mushrooms with a chewy texture.

Pickled mustard greens seasoned with chili peppers. The flavor changes when added to soup.

Thinly sliced white part of long green onions.

Spicy miso mixed with chili peppers.

Sweet corn.

Dried seaweed. Soak in soup and eat with noodles.

A Japanese noodle dish of Chinese noodles stir-fried with meat and vegetables in sauce. Characterized by the aroma of sweet and savory sauce.

Yakisoba seasoned with salt sauce instead of regular sauce. Light flavor.

A dish combining liver and leek stir-fry (rebanira), a stamina-boosting dish, with yakisoba.

Thick udon noodles stir-fried with meat and vegetables. Seasoned with soy sauce or sauce.

A distinctive yakisoba with some noodles grilled to a crisp. Generously topped with bean sprouts.

Yakisoba wrapped in a thin omelet. A combination of omelet and yakisoba.

A simple appetizer of asparagus and bacon stir-fried together.

A fragrant dish of asparagus and eringi mushrooms stir-fried in butter.

Beef tendon stewed until tender and then stir-fried. Rich flavor.

Shrimp grilled on a griddle.

A Kyoto-style thin okonomiyaki where the batter is spread thinly, and cabbage and ingredients are layered on top and grilled.

A standard okonomiyaki with a fluffy, thick texture, made by mixing batter and ingredients before grilling.

A hearty menu item where Chinese noodles (soba) are layered over okonomiyaki and grilled. Kyoto style is a layered style.

Osaka-style mixed okonomiyaki with noodles added.

Okonomiyaki made with a generous amount of green onions instead of cabbage. Often eaten with soy sauce-based sauce.

Fried rice stir-fried with rice and ingredients over high heat.

Arouse your appetite with fried rice flavored with garlic.

Fried rice mixed with spicy pickled mustard greens.

A dish of rich, mellow Japanese curry roux served over rice.

A hearty dish of curry rice topped with fried chicken.

Curry rice topped with crispy fried pork cutlet.

Curry topped with cheese and baked in an oven until melted.

Freshly cooked white rice.

Stir-fried vegetables with tonkotsu soup flavor.

A dish of minced meat and vegetable filling wrapped in dough and baked. Crispy on the outside, juicy on the inside.

A dish of fried chicken wings seasoned with a sweet and spicy sauce and spices.

Japanese-style fried chicken made by coating chicken pieces in batter and deep-frying them. Characterized by its juicy meat.

An appetizer made by charring chashu (roasted pork) over an open flame for a smoky aroma.

Stir-fried kikurage and egg in a Chinese style.

A snack made by grilling dough with octopus inside into a ball shape. Eaten with sauce and bonito flakes.

Mineral water.

A type of Chinese tea with a clean aftertaste.

Carbonated drink.

A representative Japanese lactic acid drink. Sweet and sour taste.

A drink made by mixing Calpis with soda water.

Chilled beer poured from the tap.

A popular cocktail made with Suntory Kakubin whisky and soda.

The restaurant's original highball.

A representative imo shochu. Served by the glass.

A representative barley shochu. Served by the glass.

A refreshing cocktail made with shochu, soda, and lemon juice.

A sweet sour with added peach flavor.

A sour with the bitterness and acidity of grapefruit.

A sweet alcoholic drink made with Calpis.

A sour with the refreshing aroma of yuzu.

A sour that allows you to enjoy the flavor of plum.