Nii

Ramen that continues to evolve, crafted with fresh soba noodles. The owner personally selects and blends the best soy sauces from various regions across Japan, including Ehime, Kanagawa, and Kyushu, depending on their condition at the time. The special 'kaeshi' (sauce base), made without any chemical seasonings and with a unique technique, forms the core of the fragrant soup. These noodles are the result of repeated trial and error between the owner and Murakami Asahi Seimenjo. Primarily using Hokkaido wheat flour, the blend ratio, emphasizing quality, is adjusted seasonally and periodically, both domestically and internationally. Noodles are the lifeblood of ramen. We will continue to evolve them. Flavorful chashu (braised pork belly) made by aging and slowly simmering pork belly. We use eggs from chickens fed with 'jiou-so', a byproduct of nature, which suppresses the gamey smell of eggs and enhances their sweetness and richness. These eggs are prepared with Nii's original seasoning. This is water that quickly penetrates the noodle ingredients and extracts a soup without any off-flavors.