Fukiseimen Kenkyujo Sangenjaya Branch

A tsukemen-style dish where cold noodles, soaked in bonito and kelp dashi, are dipped into a warm soy sauce-based soup. The flat noodles made with whole wheat flour have a good aroma and a smooth, easy-to-swallow texture. First, enjoy the noodles on their own, then gradually savor the changes in flavor with salt, dipping sauce, and sudachi lime.

A traditional Japanese ramen where the umami of seafood and the aroma of soy sauce stand out. The soup is light yet deep, with a flavor that everyone can easily enjoy. It's recommended to slurp the hot noodles while they're steaming.

A hearty tonkotsu ramen topped with plenty of vegetables, back fat, and garlic. The extra-thick noodles are very chewy and pair well with the rich soy sauce tonkotsu soup. Perfect for when you want to power up with a satisfying meal.

A rich Hakata-style tonkotsu ramen. It features a milky white, creamy soup and crisp, thin noodles. By dissolving the included spicy miso into the soup, you can enjoy a spicy accent and a change in flavor.

A ramen without soup, where you vigorously mix the thick noodles with the sauce and toppings (back fat, garlic, chashu pork, etc.) at the bottom of the bowl. Enjoy the rich, punchy flavor and diverse textures.

A fragrant ramen made with a tonkotsu soup and browned garlic oil (mayu). The black color of the mayu is distinctive, and the garlic flavor added to the richness of the tonkotsu creates an appetizing taste.

A rice bowl dish topped with tender, sous-vide pork and a raw egg yolk. The delicious way to eat it is to mix the special sweet and savory sauce with the meat, egg yolk, and rice, and then take a big bite.