Kanda Ramen Waizu Kanda Honten

Rich pork-bone soy sauce ramen topped with dried seaweed sheets (nori) and a flavored boiled egg. The broth is thick and savory. Slurp the noodles and dip the seaweed in the soup before eating.

Standard Japanese ramen with a rich, savory pork-based broth and chewy noodles. Served with classic toppings like chashu (pork) and spinach. A hearty and umami-filled meal.

The deluxe version of the house ramen. Includes extra toppings: plenty of roasted pork (chashu), a flavored egg, and seaweed sheets. Very filling and rich.

Rich ramen topped with a seasoned soft-boiled egg (ajitama). The yolk is typically custardy and flavorful.

Ramen topped with extra sheets of dried seaweed (nori). The seaweed adds a briny aroma and pairs excellently with the rich soup and rice.

Ramen topped with generous slices of braised pork belly (chashu). For meat lovers who want a protein-heavy meal.

A soupless noodle dish ('Taiwan Mazesoba') topped with spicy minced pork, raw egg yolk, garlic, chives, and seaweed. Rich, spicy, and creamy when mixed. Stir everything thoroughly from the bottom before eating.

A special version of the spicy soupless noodles with extra toppings like more meat or eggs. Intense flavor and very satisfying. Mix well.

A boiled egg sold at a discount due to cosmetic imperfections (like a cracked shell). Same taste as the regular egg.

Fresh chopped green onions. Adds a crisp texture and sharp, fresh flavor to cut through the rich soup.

A soft-boiled egg marinated in a soy-based sauce. The yolk is jammy and savory.

Dried seaweed sheets. Crisp when dry, soft when soaked in soup. Adds a sea breeze aroma.

A mound of boiled cabbage and bean sprouts. Adds crunch and volume to the ramen, making it healthier and lighter.

Boiled spinach. A classic topping for this style of ramen (Iekei style). Soaks up the soup well.

Spicy minced pork meat seasoned with chili and garlic. The key ingredient of Taiwan Ramen/Mazesoba. Adds a spicy kick and meatiness.

Slices of braised or roasted pork. Tender and savory.

A small bowl of steamed white rice. Often eaten alongside ramen to soak up the leftover flavorful broth.

Tamago Kake Gohan (TKG). A bowl of hot steamed rice topped with a fresh raw egg. Mix with a little soy sauce for a creamy, savory comfort dish.

A ticket to upgrade your ramen or mazesoba to a large size portion of noodles.

A frozen or chilled ramen pack to cook at home. Contains soup, noodles, and main toppings for one serving.

A set of 3 take-home ramen packs. Perfect for sharing or stocking up.