Ichikakuya Komagome

Classic Yokohama-style ramen featuring a rich, creamy broth made from pork marrow and soy sauce. Served with thick, chewy straight noodles. Standard toppings include chashu pork, spinach, and sheets of nori seaweed.

The classic rich pork-soy sauce ramen topped with a marinated soft-boiled egg (ajitama). The yolk is creamy and adds richness to the savory broth.

The 'All-Star' version of the house ramen. Features extra toppings including additional chashu pork, multiple nori sheets, and a soft-boiled egg. A hearty portion for big appetites.

House ramen topped with a generous mound of shredded white leeks (negi). The sharp, fresh taste of the leeks cuts through the rich, fatty broth.

A combination of extra roast pork (chashu) and shredded leeks. Offers a balance of meaty texture and crisp, refreshing vegetable crunch.

Ramen topped with extra slices of chashu (braised pork belly). The pork is tender and savory, soaking up the rich broth.

Iekei ramen enhanced with 'Mayu' (black garlic oil). The roasted garlic oil adds a deep, nutty aroma and distinct savory bitterness to the pork broth.

Spicy variation of the house ramen. The broth is infused with chili spices, giving it a red color and a fiery kick.

A vegetable-heavy soup served in the rich Iekei broth. Comes without noodles by default, making it a lower-carb option, though noodles can be added.

Soupless noodles served with a savory, oil-based sauce at the bottom of the bowl. Toppings include bamboo shoots, green onions, and pork. Mix thoroughly before eating, and add vinegar or chili oil to taste.

Soupless oil noodles topped with a soft-boiled egg (onsen tamago). The runny egg creates a creamier sauce when mixed with the noodles.

Abura soba topped with Mentaiko (spicy salted pollock roe). Adds a salty, spicy seafood umami flavor to the dish.

Abura soba with a large serving of shredded white leeks. The fresh, sharp flavor contrasts well with the oily sauce.

A spicy version of the soupless oil noodles. Contains chili paste or oil for extra heat.

Abura soba topped with cheese. The cheese melts into the hot noodles and oil, creating a rich, fusion-style flavor.

The ultimate rich combination for Abura soba: both a soft-boiled egg and cheese. Very creamy and savory.

Abura soba with extra chashu (roasted pork belly). Ideal for meat lovers.

A lighter, nostalgic style of ramen with a clear soy sauce broth, thinner curly noodles, and classic toppings like naruto fish cake and bamboo shoots. Less heavy than the Iekei style.

Japanese-style fried rice (chahan) wok-fried with egg, pork, and green onions. savory and aromatic.

Steamed rice topped with 'Taberu Rayu' (chunky chili oil with garlic and onions) and pork slices. Savory, spicy, and crispy texture from the chili oil ingredients.

Rice bowl topped with diced chashu pork and fresh shredded green onions (negi). Seasoned with a savory sauce.

Steamed rice topped with mentaiko (spicy cod roe) and seaweed. A simple yet flavorful side dish.

A rich winter special ramen featuring a miso-based broth heavily enriched with pork back fat (seabura) and garlic oil. Extremely savory and hearty.

The spicy version of the rich back-fat miso ramen. Topped with a spicy red paste to add significant heat to the creamy soup.