Higuma

Young soybeans boiled in their pods and lightly salted. They have a crunchy texture and a mild, nutty flavor. They are eaten by squeezing the pod to release the beans directly into your mouth.

Fresh and cold tofu, silky and smooth. Served simply with savory toppings like ginger, chives, and dried bonito flakes to enhance its delicate flavor.

Tender slices of roasted pork accompanied by thinly sliced leeks. A mix of melting and crunchy textures, enhanced by a savory sauce.

Sautéed bamboo shoots with a spicy touch. They offer a distinctive crunchy texture and absorb the flavors of the spicy sauce well.

Fermented and spicy Chinese cabbage, typical of Korean cuisine but popular in Japan. Crunchy, sour, and spicy, it serves as a stimulating side dish.

Crispy fresh vegetable salad with a typical Japanese vinaigrette, often based on soy, rice vinegar, and sesame.

Traditional Japanese soup made with dashi broth and fermented soybean paste (miso). Rich and comforting umami flavor, served hot.

A light and clear meat-based broth seasoned with soy sauce. A simple and flavorful soup to accompany the meal.

Steamed Japanese white rice. The grains are short, sticky, and fluffy, perfect for accompanying saucy dishes.

Ramen with a clear, light broth seasoned with salt. The flavors of the ingredients (pork, bamboo) stand out clearly. The noodles are served in this delicate broth.

Ramen with a rich, opaque broth seasoned with fermented soybean paste (miso). Deep, savory, and umami flavor, very comforting.

The classic Tokyo ramen with a clear brown soy sauce-based broth. Salty and aromatic flavor, balanced and familiar.

A gourmet variation of soy sauce ramen, generously topped with extra slices of melt-in-your-mouth roasted pork (chashu).

Salt (or miso) ramen with sweet corn and a piece of butter that melts into the hot broth, adding creaminess and sweetness.

Rich noodle dish originating from Nagasaki, cooked directly in a milky broth with pork, seafood, and assorted vegetables.

Soy sauce ramen topped with a large amount of thinly sliced leeks. The fresh spiciness of the leeks contrasts with the hot, salty broth.

Ramen with a light salty broth, topped with a mountain of crunchy sautéed vegetables. Ideal for those who want more greens, although the broth contains meat.

Ramen with a red spicy broth, incorporating kimchi (spicy fermented cabbage). Tangy and spicy flavor that warms you up.

Ramen noodles served cold and drained on a sieve (zaru), to be dipped in a separate sauce. Refreshing, with a firmer noodle texture.

Summer cold noodle dish, served on a plate with a light vinaigrette sauce and various colorful toppings such as cucumber, ham, and omelet.

Sautéed pork and assorted vegetables (cabbage, carrots, soy) seasoned with soy sauce. A Japanese family dish, tasty and balanced.

Sautéed pork liver with Chinese chives (nira) and bean sprouts. A dish rich in iron, very popular in ramen restaurants for its strong flavor.

Wheat noodles sautéed on a hot plate with pork, seafood, and vegetables, coated in a thick sweet and savory sauce, Worcestershire style.

Japanese-style fried rice, cooked in a wok over high heat with egg, pork, and small vegetables. The grains are separated and fragrant.

Bowl of white rice topped with a thick, glossy topping of meat, seafood, and vegetables sautéed in a rich sauce.

Croissant-shaped Japanese dumplings, filled with minced meat and vegetables. Grilled on one side to be crispy and steamed on the other.