Tsujita NihonbashiNingyocho

Signature dipping noodles featuring thick, chewy noodles served cold alongside a separate bowl of intense, rich pork and seafood broth. Topped with braised pork, egg, and seaweed. Dip the noodles into the hot soup to eat.

Tsukemen (dipping noodles) served with a generous portion of extra chashu (braised pork slices). The rich broth clings to the noodles for a savory experience.

Rich broth dipping noodles served with a seasoned soft-boiled egg (Ajitama). The creamy yolk complements the savory dipping sauce.

The standard dipping noodle dish with thick noodles and a rich, savory pork-seafood dipping broth. A classic way to enjoy the texture of the noodles.

Tsukemen served with shredded 'pulled' pork mixed into the broth or on top, adding a meaty texture to every bite.

A hearty bowl of ramen with a thick, creamy pork broth. The 'Special' version includes all major toppings: chashu pork, egg, and seaweed.

Rich pork broth ramen topped with extra slices of chashu (braised pork belly). Savory, fatty, and filling.

Standard rich broth ramen served with a marinated soft-boiled egg. The yolk is semi-liquid and flavorful.

Classic rich ramen with creamy tonkotsu (pork bone) soup and wheat noodles. Savory and warming.

Rich ramen topped with loose, shredded pork meat instead of slices. The meat integrates into the soup for a thicker texture.

Boiled Japanese green vegetables, typically a mix of spinach and mustard spinach. Adds a fresh contrast to the rich soup.

High-quality dried seaweed sheets from the Ariake Sea. Crisp texture and oceanic flavor, eaten with the noodles or rice.

Sliced wood ear fungus. Mild taste with a distinctive crunchy texture.

A bowl of steamed white rice topped with chopped roasted pork and savory sauce.

Steamed white rice topped with spicy pickled mustard greens. A popular side dish in Kyushu-style ramen shops.