Nakago

A clear pork bone ramen made exclusively from selected pork bones with excess fat removed. Unlike typical cloudy tonkotsu, this broth is transparent with a clean, deep umami flavor. Served with noodles and standard toppings.

The signature clear pork bone broth seasoned with soy sauce. It offers a savory depth and aromatic soy flavor while maintaining the clean taste of the pork stock.

The signature clear pork bone ramen topped with extra slices of roasted pork (char siu). Perfect for meat lovers who want a heartier meal.

Soy sauce flavored clear pork ramen topped with generous portions of roasted pork (char siu). Savory, rich, and filling.

Ramen featuring a burnt soy sauce base enriched with pork back fat. The burnt soy sauce adds a smoky aroma, while the back fat provides sweetness and richness.

Burnt soy sauce ramen with back fat, topped with extra roasted pork. A rich and intense bowl with smoky, sweet, and savory flavors.

A limited-quantity premium ramen combining pork broth with intense dried sardine (niboshi) stock. It has a powerful fish umami profile balanced by the savory pork.

The premium pork and dried sardine ramen topped with extra roasted pork. A luxurious bowl with strong umami and plenty of meat.

A refill portion of noodles. Order this when you have finished your noodles but still have soup left. Add to the hot broth immediately.

A half-portion refill of noodles. Ideal if a full refill is too much.

Soft-boiled egg marinated in soy based sauce. The yolk is typically custard-like and flavorful.

Sliced white green onions. Adds a crisp texture and sharp, fresh flavor to the soup.

Kujo green onions, a famous variety from Kyoto. They are softer and sweeter than regular green onions.

Dried seaweed sheets. Crisp at first, they soften in the soup and add a sea aroma.

Rock seaweed (Iwanori). It has a coarser texture and stronger ocean flavor compared to standard sheet seaweed.

Additional slices of roasted pork. Savory and tender meat topping.

Steamed rice topped with Shiokara (fermented squid guts). It has a very strong, salty, and fishy flavor that pairs well with plain rice.

Steamed rice topped with marinated salmon roe. The roe pops with a salty, savory liquid when eaten.

Raw egg over rice seasoned with truffle salt. Mix the egg into the hot rice to cook it slightly and create a creamy texture. The truffle salt adds a luxurious aroma.

A bowl of plain steamed white rice. Uses high-quality rice from Uonuma, Niigata.

Fresh draft beer. Refreshing and cold, perfect for pairing with ramen.

A smaller glass serving of draft beer.

Bottled beer (Sapporo Akaboshi/Red Star). A classic Japanese lager with a rich and bitter taste.

Whisky mixed with soda water. Crisp, carbonated, and refreshing.

Lemon Sour. A cocktail made with shochu (distilled spirit), soda, and lemon. Tart and refreshing.

Oolong High. A mixture of shochu (distilled spirit) and oolong tea. Non-carbonated and easy to drink.

Oolong tea. A traditional Chinese tea with a roasted, slightly bitter flavor. Served cold.

Coca-Cola. Classic carbonated soft drink.