Menko Ushio

A soy sauce ramen featuring a blend of four types of 'Nihon-ichi' soy sauce and unpasteurized soy sauce. The broth is strictly seafood-based, made from high-quality Hokkaido kelp and seven types of dried fish like mackerel and bonito, extracted slowly at controlled temperatures. Deep savory umami flavor.

A rich chicken white broth (Paitan) ramen made with plenty of Daisen chicken bones from Tottori Prefecture. The soup is creamy and concentrated with chicken umami, combined with a unique sauce for a Western-style finish. A distinctive and original flavor profile.

Large serving of noodles.

A poached egg with a runny yolk.

Garlic-infused butter to add richness and aroma to the soup.

Chopped green onions.

Soft-boiled egg marinated in dashi soy sauce.

Asparagus wrapped in meat and cooked.

Two slices of roasted pork (char siu).

Slices of duck meat.