Yokohama Iekei Ramen Ikebukuro

A premium bowl of soy sauce ramen containing all major toppings such as extra chashu pork, egg, and vegetables. The broth is a savory clear brown soup made from soy sauce and meat stock.

Soy sauce ramen topped generously with four slices of braised pork belly (chashu). Savory, meaty, and filling.

Soy sauce ramen topped with a mound of boiled vegetables like cabbage and bean sprouts. Adds a fresh crunch to the savory soup.

Classic Japanese ramen with a clear, brown broth flavored with soy sauce (shoyu). Served with noodles and standard toppings. Salty and savory with umami depth.

Soy sauce ramen served with a marinated soft-boiled egg (ajitama). The yolk is typically creamy and custardy.

Soy sauce ramen topped with a generous amount of shredded Japanese scallions (negi). Adds a sharp, crisp texture and onion flavor.

A fully loaded bowl of salt-broth ramen with all premium toppings including extra pork and egg. The broth is light, clear, and savory.

Salt-based ramen featuring four slices of tender roasted pork belly (chashu). A meatier version of the light and refreshing salt ramen.

Salt-broth ramen topped with plenty of boiled vegetables like cabbage and bean sprouts. A lighter, healthier-feeling option.

Japanese noodle soup with a light, clear, yellowish broth seasoned with mineral salt (shio). Taste is clean and delicate compared to soy or miso bases.

Salt ramen topped with a seasoned soft-boiled egg (ajitama). The savory egg complements the light broth.

Salt ramen topped with a heap of fresh shredded scallions (negi). Adds a zesty kick to the clean soup.

Ramen with a rich, cloudy broth flavored with fermented soybean paste (miso) and roasted garlic. Savory, nutty, and hearty.

A soft-boiled egg marinated in soy sauce and mirin. A classic ramen topping with a custard-like yolk.

Dried laver sheets (nori). Crisp at first, then softens in the soup. Wrap it around noodles or rice to eat.

Small, bite-sized quail eggs, marinated for flavor. A popular alternative to a single chicken egg.

Shredded scallions (negi). Adds a fresh, sharp onion flavor and crunchy texture.

Boiled spinach. Adds color and a mild vegetable taste to balance the rich broth.

Slices of braised pork belly. Tender, savory, and melts in the mouth.

A larger portion of braised pork belly slices for meat lovers.

An additional serving of noodles (kaedama). Order when you have leftover soup.

A combination platter of popular toppings, likely including egg, extra meat, and seaweed.

Pan-fried dumplings (gyoza) filled with ground pork and vegetables. Crispy on the bottom, steamed soft on top. Dip in soy sauce and vinegar.

A bowl of plain steamed white rice. Good for eating with the ramen soup or dumplings.

A larger portion of steamed white rice.

A mini rice bowl topped with chopped roast pork (chashu) and green onions. A savory side dish.

A side dish of simple boiled vegetables. Adds bulk and nutrition to your meal.

Freshly poured draft beer (Kirin Ichiban). Cold and refreshing, pairs well with greasy ramen.

Classic carbonated soft drink. Sweet and fizzy.

A Japanese cocktail made with shochu (distilled spirit), soda water, and lemon flavor. Refreshing and slightly sour.

Sweet orange-flavored fruit juice beverage.