Kitaotsuka Ramen

Steamed white short-grain rice. Soft and fluffy with a mild sweetness. Often eaten alongside ramen or used to soak up the remaining savory broth.

A simple boiled egg served as a topping. The white is firm and the yolk adds a creamy texture to the soup. Eat it between bites of noodles.

Freshly sliced Japanese long green onions. They add a crisp texture and a sharp, refreshing aromatic flavor to cut through the richness of the soup.

Sheets of crispy roasted seaweed. Adds a distinct ocean aroma and savory flavor. Dip it briefly in the broth before eating or wrap it around noodles.

Seasoned bamboo shoots that have been dried and fermented. They have a pleasant crunch and a savory, slightly sweet soy sauce flavor. A classic ramen topping.

Freshly minced raw garlic. Adds a powerful, pungent kick and enhances the umami of the broth. Stir into the soup according to your taste preference.

A side dish consisting of chopped roast pork (Chashu) mixed with green onions. Savory and meaty with a fresh crunch. Can be eaten as a snack or added to the ramen.

Standard beer, likely a Japanese lager. Crisp, refreshing, and slightly bitter. Cleanses the palate after rich, oily dishes.

A canned alcoholic beverage made with shochu (distilled spirit), soda, and lemon flavor. Sweet, sour, and fizzy. A casual and refreshing drink.

Japanese rice wine, also known as Sake. It has a smooth texture with delicate floral or fruity notes. Can be enjoyed chilled or warmed.