Tsujita Kachidoki

A signature dipping noodle dish featuring thick, chewy noodles served cold alongside a hot, concentrated broth made from pork and seafood. This 'Special' version includes all toppings like egg, char siu pork, and seaweed. Dip the noodles into the rich soup to eat.

Dipping noodles served with a rich pork and seafood broth. Includes a seasoned soft-boiled egg (Ajitama) with a savory, custardy yolk.

The standard dipping noodle dish. Thick noodles served with a rich, savory dipping sauce made from reduced pork bone and seafood broth. Enjoy the contrast between cold noodles and hot soup.

Dipping noodles featuring a generous portion of pulled char siu pork in the broth, adding extra meatiness and texture to the rich soup.

A hot noodle soup with a rich, creamy broth made from pork bones and seafood. This 'Special' version comes with extra toppings including char siu pork, egg, and seaweed.

Rich pork and seafood broth ramen topped with a marinated soft-boiled egg. The yolk is semi-liquid and flavorful.

Classic rich ramen with a thick, savory broth. Contains noodles, green onions, and standard toppings. Best enjoyed by slurping the noodles while hot.

Rich ramen topped with tender pulled pork (char siu), making the broth even meatier and more filling.

A bowl of steamed white rice topped with savory pieces of marinated roast pork (char siu). A popular side dish to eat with ramen.

Steamed rice topped with spicy pickled mustard greens (takana). Crunchy and savory.

Simple steamed white rice. Good for balancing the salty richness of the ramen broth.

Dried seaweed sheets. Crisp and savory, often dipped in the soup.

Chopped green onions. Adds a fresh, sharp flavor to the rich broth.

Pulled pork (char siu). Tender shredded meat to add extra protein to your bowl.

Sudachi is a small Japanese citrus fruit similar to a lime. Squeeze it over the noodles halfway through the meal for a refreshing change of taste.

Seasoned bamboo shoots. Crunchy and savory fermented vegetable topping.

Seasoned soft-boiled egg (Ajitama). Marinated in soy sauce and dashi, with a rich, jammy yolk.

One slice of roast pork (char siu). Tender and flavorful.