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A soupless ramen eaten by mixing soy sauce-based sauce with thick noodles. It is common to enjoy it by adding vinegar and chili oil to change the flavor. Mix the ingredients and noodles well before eating.

A dish using a richer and more flavorful sauce than regular abura soba. Recommended for those who want to enjoy a hearty umami.

Cold mazesoba using noodles chilled in cold water. A refreshing taste limited to the hot season.

Topping that adds richness and acidity to abura soba.

Raw chicken egg that mellows the flavor when mixed with the noodles.

Powdered seasoning that adds seafood umami and aroma.

Chopped green onions that add a crisp texture and flavor.

Fermented and seasoned bamboo shoots. A classic ramen topping.

Pickled napa cabbage that adds spiciness and acidity.

Dried seaweed that adds a taste of the sea.

Pork fat that adds richness and sweetness.

Soft-boiled egg seasoned with soy sauce, etc.

Herb with a distinctive strong aroma.

Tenderly simmered roasted pork.

A dish with fragrantly seared char siu and plenty of green onions. Pairs well with alcoholic beverages like beer.

A set of three appetizers: seasoned egg, bean sprouts, and menma (or kimchi). Recommended when you want to try a little bit of everything.

A simple appetizer of cold tofu with a special sauce. The price is market price.

Boiled gyoza. Characterized by chewy skin and juicy filling.

Warm soup. Recommended to order with abura soba or boiled gyoza.

White rice. Can also be enjoyed as 'oimashi' (extra rice) mixed with the leftover sauce from abura soba.