Maru Zong Ramen House

A salt-flavored broth made from pork, chicken, and natural shellfish, served with chashu pork and menma. The flavor is light and fresh, highlighting the original taste of the ingredients.

Made with a pork and chicken broth base, blended with eight types of Japanese soy sauce. The broth is rich and layered, served with chashu pork and menma. The noodle firmness and broth saltiness are in a golden ratio and cannot be adjusted.

Clear salt-flavored broth ramen, with chashu pork and chopped green onions. The broth is light and not greasy, suitable for those who prefer a delicate flavor.

Chicken broth-based chicken shoyu ramen, seasoned with five types of Japanese soy sauce. The broth is clear, with a perfect balance of soy sauce aroma and chicken broth sweetness.

Yokohama Ie-kei style ramen, characterized by its rich tonkotsu shoyu broth, thick noodles, and toppings of nori seaweed and spinach. The texture is rich and full-bodied.

An upgraded version of Ie-kei ramen, with extra chashu pork, increased to 5 nori sheets, and served with an ajitama egg. Rich toppings for increased satisfaction.

Deluxe Ie-kei ramen, including all toppings with added raw wakame seaweed. A variety of textures and rich broth combine for the ultimate enjoyment.

A cold cream soup made from high-quality White Dragon King corn. It's very sweet and has a delicate texture. Enjoying it chilled enhances the natural sweetness of the corn.

This is a 'Kaedama' (extra noodles), but unlike regular white noodles, it's mixed with firefly squid sauce. Can be eaten directly or mixed into the remaining soup for a unique and rich umami flavor.

Freshly chopped raw onion. Adding it to the rich ramen broth enhances the savory flavor and cuts through the richness.

Japanese soft-boiled egg, with tender whites and a semi-liquid yolk. It tastes even better when soaked in the broth.

Un-dried raw wakame seaweed with a slippery, crisp, and tender texture. Rich in oceanic umami, it's a classic ramen topping.

Dried nori seaweed sheets, 5 in total. You can dip them in the soup and wrap them around the noodles to eat, adding a nori aroma.

A bowl of hot white rice. After finishing the ramen, pouring the rice into the remaining rich broth is a common Japanese way to eat.

Blanched komatsuna greens, maintaining their crispness. Adds a refreshing touch and nutrition to rich ramen.

Fresh spinach, blanched to a tender texture. Especially suitable for pairing with the rich tonkotsu shoyu broth of Ie-kei ramen.

A common topping in Japanese ramen, seasoned fermented bamboo shoots. They have a crisp texture and a unique savory flavor.

Specially smoked pork loin chashu. The meat is leaner but tender, with a unique smoky aroma and captivating flavor.

Extra-large Japanese imitation crab stick. The texture is flaky and the taste is sweet and fresh, a substantial side dish.

Thick-cut chashu braised from pork belly. Rich in fat, melts in your mouth, and infused with flavorful braising liquid.

Sashimi-grade scallops from Hokkaido, lightly seared on the surface for a smoky aroma. The inside remains raw, tender, and sweet, with an excellent texture.

Diced chashu pork is spread over white rice and drizzled with a special sauce. The savory diced meat blends perfectly with the rice, making it a very popular side dish.

A Japanese croquette filled with Camembert cheese. Crispy on the outside, with rich, melty cheese inside for a delightful texture.

A carbonated drink with a yogurt flavor. Sweet and sour, refreshing, with fine bubbles, perfect for drinking after a hot bowl of ramen.

Classic Japanese lactic acid drink. Sweet and sour taste, smooth texture, effective for cutting through richness.

Japanese SAPPORO Black Label draft beer. Rich malt aroma, refreshing taste, a sophisticated choice for accompanying your meal.