Hirugao Ookayama

A salt ramen with a clear, golden soup that condenses the umami of chicken bones and seafood. Generously topped with ingredients such as chashu and shrimp wontons. It has a light yet deep richness.

A salt ramen using a rich chicken paitan soup. The thick, creamy soup coats the noodles well. Topped with seasoned boiled egg.

A ramen with a prominent fragrant soy sauce flavor. The soup is a deep, reddish-brown color, made by combining fish and chicken broth with soy sauce tare.

Boiled noodles are dipped into a separate bowl of richly seasoned soup. You can directly enjoy the firm texture of the noodles and the flavor of the wheat. Served with a seasoned egg.

A soft-boiled seasoned egg with salt tare. The mellow flavor of the yolk and the moderate saltiness accent the ramen.

A small portion of plain white rice. It is commonly eaten with ramen soup or added to leftover soup to make a porridge-like dish.

An order for extra noodles. Order with soup remaining and enjoy with added hot noodles. For ramen only.

Topping of wontons with a thin skin wrapped around a meat filling. Enjoy the smooth texture of the skin that absorbs the soup.

Seasoned fermented bamboo shoots (menma) served on a plate. Offers a crunchy texture, perfect as a snack or palate cleanser for ramen.

A rice bowl dish with chicken simmered in a sweet and savory broth, topped with egg. Features the distinctive flavor of Hirugao's special broth.

Boiled wontons served on a plate with sauce. Popular as a snack with drinks or as a side dish.

Bottled beer. Uses Premium Malts, offering a delightful aroma and deep richness.