Teuchi Oyatori Chūkasoba Ayagawa

A soy sauce-based ramen using broth from parent chicken (laying hens). Parent chicken meat is chewier than young chicken and its flavor intensifies with chewing. The soup is clear and has a deep richness.

Oyadori Chuka Soba topped with seasoned egg. The runny yolk complements the soup well.

Soy sauce ramen eaten with cold soup. A limited-time menu item that is refreshing in the hot summer. Served with chewy medium-thick noodles.

A soft-boiled egg marinated in soy sauce.

Parent chicken skin. Characterized by its unique chewy texture and rich flavor.

Add 4 slices of parent chicken char siu for topping.

Add 2 slices of pork shoulder char siu. Tender and juicy.

Topped with chopped green onions. As a condiment for ramen.

A classic ramen topping made from fermented bamboo shoots. Has a crunchy texture.

A dish of flavorful rice cooked in chicken broth, topped with meat and skin of parent chicken. It pairs perfectly with ramen soup.

A mini donburi topped with kakiage (tempura) made with seasonal vegetables and seafood. A combination of crispy batter and rice.

Rice topped with fresh wasabi and high-quality bonito flakes (honkarebushi). Enjoy the refreshing sensation of wasabi and the flavor of bonito. Drizzle with a little soy sauce.

White rice (small size). Perfect with ramen.

White rice (large size).

A dish where offal is slowly simmered in a salt-based broth. Popular as a snack with drinks.

A standalone kakiage (vegetable and seafood tempura). Enjoy the crispy texture.

Japanese Pilsner beer. A refreshing taste made with 100% malt and aroma hops.

Heartland Beer in a 500ml medium bottle.

Whiskey mixed with soda.

Shochu mixed with oolong tea. Refreshing and pairs well with meals.

A lemon-flavored cocktail based on shochu (chuhai).

Carbonated drink.

Cold oolong tea.

Famous rich mandarin orange juice from Japan.