Nameless

A unique ramen featuring a clear, mild chicken-and-salt broth topped with a dollop of 'aged kneaded soy sauce' paste. Taste the light broth first, then dissolve the dark paste to transform it into a rich, savory soy sauce soup.

A sophisticated salt-broth ramen finished with aromatic truffle oil. The broth is clear and light, while the truffle oil adds an earthy, luxurious fragrance. Served with noodles and toppings.

Dipping noodles (Tsukemen) featuring a rich broth made from four types of seafood. The thick, chewy noodles are served cold on a plate, separate from the hot, concentrated soup. Dip the noodles into the soup to eat.

Boiled cabbage topping. Adds sweetness and crunch to the ramen.

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

Dried seaweed sheets (Nori). Adds a sea aroma and crispy texture that softens in the soup.

Spicy onion topping. Chopped onions seasoned with chili or spices to add heat and crunch.

Slices of braised pork belly or loin. Savory and tender meat topping.

A value assortment of extra toppings. Includes more spicy onions, more cabbage, an extra flavored egg, extra pork slices, and extra seaweed.

A rice bowl topped with seasoned meat, likely diced pork chashu. savory and filling side dish.

Seasoned rice, often cooked with broth or mixed with savory ingredients.

A small bowl of steamed white rice. Good for soaking up the remaining ramen broth.

Bottled beer. A standard lager served cold in a bottle.