Tomochin RAMEN

A common type of ramen in Japan, characterized by its light soy sauce-based soup and wavy noodles. The broth is made from pork and chicken stock, seasoned with soy sauce, and topped with simple ingredients like chashu, menma, green onions, and seaweed. It's approachable and can be considered the basic taste of "ramen" for Japanese people.

A ramen topped with plenty of chashu (braised pork belly). It has more meat volume than regular ramen and is irresistible for meat lovers. The soup and noodles are the same as Chuka Soba, but the flavor of the chashu melts into the soup, allowing you to enjoy a richer taste.

A tsukemen-style Chuka Soba where the noodles and soup are served separately. It's often eaten by dipping cold noodles into a hot, rich seafood-based dipping broth, though some restaurants may serve it with hot noodles. You can separately enjoy the chewy texture of the noodles and the deep flavor of the dipping broth.

A premium version of Chuka Soba, with more ingredients than the regular Chuka Soba. It generally includes a larger amount of toppings, or higher quality chashu and eggs. The basic flavor remains the same, making it recommended for those who want to enjoy a luxurious experience.

Chuka Soba with even more special ingredients and luxurious toppings than the "Jyo Chuka Soba." It often includes chashu from rare cuts, seasoned egg, and more menma and seaweed. It's the most luxurious chuka soba at this restaurant, intended for those who want to enjoy a special bowl.

This is a large portion of noodles for the regular Chuka Soba. Recommended for those who want to eat a lot, the basic taste and toppings are the same as the regular Chuka Soba.

This is a large portion of noodles and chashu for the Chashu Ramen. It's a hearty portion, recommended for those who want to enjoy even more chashu.

A simple ramen with only green onions as a topping, omitting other ingredients from the basic Chuka Soba. Recommended for those who want to avoid unnecessary ingredients or want to fully enjoy the flavor of green onions.

Pork belly simmered in a sweet and savory soy sauce-based sauce. It's a standard topping for ramen, characterized by its tender and juicy texture. Adding it to ramen allows you to further enjoy the meaty flavor.

Pork belly simmered in a sweet and savory soy sauce-based sauce. It's a standard topping for ramen, characterized by its tender and juicy texture. Adding it to ramen allows you to further enjoy the meaty flavor.

A standard ramen topping made from fermented and dried bamboo shoots, seasoned afterward. It has a unique crisp texture and a slight saltiness, adding an accent to the ramen's flavor.

Chopped green or scallions used as a ramen topping. Its crisp texture and distinct aroma enhance the ramen's flavor. If you dislike spiciness, choosing "no onions" is also an option.

Dried seaweed cut into squares, which can be dipped in ramen to eat or used to wrap noodles. The aroma of the sea adds depth to the ramen soup, providing a unique flavor.

A hard-boiled egg that is fully cooked. Adding it to ramen adds a mellow richness and allows you to enjoy a change in flavor.

Uncooked raw chicken egg. Dissolving it into the hot ramen soup makes the soup milder and coats the noodles for a unique texture. Some people eat it by dipping noodles like sukiyaki.

A Japanese beer served cold from a bottle. It's a standard drink to enjoy with meals and is said to pair well with the rich flavor of ramen.