Yōjimbō Hongō

A hearty Jiro-style ramen with a rich, emulsified tonkotsu-shoyu (pork bone soy sauce) broth. Features very thick, chewy noodles, a large slice of tender pork (chashu), and a mountain of boiled cabbage and bean sprouts. Savory, garlicky, and very filling.

The signature Jiro-style ramen topped with a seasoned soft-boiled egg (Ajitama). The creamy yolk complements the rich, salty pork broth.

Soupless ramen (mixed noodles) served with a concentrated sauce at the bottom. Topped with raw egg yolk, mayonnaise, bonito flakes, and pork. Mix everything thoroughly from the bottom to coat the thick noodles before eating.

A chilled version of the soupless mixed noodles. Features cold, rinsed thick noodles with a refreshing dressing, fresh vegetables, and savory toppings. A popular choice for hot weather.

One additional slice of thick, tender braised pork (chashu).

Two additional slices of thick, tender braised pork (chashu). Note: Limit of 2 extra slices per person.

A double portion of cheese. Melts into the hot noodles and broth, creating a rich, creamy texture.

Extra portion of green onions. Adds a fresh, sharp crunch to cut through the richness of the soup.

Seasoned soft-boiled egg with a custard-like yolk. Marinated in a soy-based sauce.

A raw egg served in a separate bowl, often with a little sauce or spices. Dip the hot noodles and pork into the egg like sukiyaki for a smoother, milder flavor.

A fresh raw egg. Can be cracked directly into the ramen or used as a dip.

Double portion of the Sukiyaki style dipping egg set.