RAMEN and TSUKEMEN Number.9

Ramen using a soy sauce-based soup. It features a light yet deep flavor with the umami of chicken and seafood. This is a special version generously topped with ingredients.

Ramen with a broth made from niboshi (dried sardines). Enjoy the strong aroma, unique umami, and slight bitterness of niboshi. This is a special version with plenty of toppings.

Tsukemen served with noodles dipped in a cold dashi broth of bonito and kelp (kombu water). The viscous kombu water coats the noodles, allowing you to enjoy the umami even on its own. Please dip in the hot dipping sauce before eating.

A standard ramen made with a soy sauce-based tare and dashi broth. The fragrant soy sauce flavor and the umami of the soup are in harmony.

Soy sauce ramen with an increased portion of chashu (braised pork). Recommended for those who want to fully enjoy the flavor of the meat.

Ramen with a rich niboshi (dried sardine) dashi broth. A bowl that combines the punchy flavor of seafood with the richness of soy sauce.

Niboshi ramen generously topped with chashu. The niboshi flavor pairs well with the sweetness of the meat's fat.

Tsukemen where noodles soaked in bonito and kelp dashi water are dipped into a rich dipping sauce. You can directly enjoy the flavor of the noodles themselves and the umami of the broth.

A menu item with added chashu to the bonito kombu water tsukemen. Enjoy the satisfaction of cold noodles, hot dipping sauce, and meat.

A soft-boiled seasoned egg marinated in a soy sauce-based tare. The yolk is rich and creamy, pairing perfectly with ramen soup.

Dried and fermented bamboo shoots, rehydrated to provide a crunchy texture.

Dried seaweed. When dipped in soup and eaten with noodles, the aroma of the sea spreads.

Slices of pork simmered in tare. Tender and juicy, with concentrated meat flavor.

A Japanese green vegetable characterized by its crisp texture and slight bitterness. It adds an accent to the soup's flavor.

Freshly cooked white rice. We recommend eating it with ramen soup or adding it to leftover soup to make it like zosui (rice porridge).

A rice bowl topped with seared chashu and negi shio tare (green onion and salt sauce). This side dish whets your appetite with its fragrant meat and salty sauce.

Abbreviation for "Tamago Kake Gohan." A Japanese soul food made by cracking a raw egg over hot rice and mixing it with soy sauce.

A small bottle of beer. Please pour into a glass before drinking. Perfect accompaniment to ramen.

A Japanese cocktail made by mixing shochu with soda water and adding lemon juice. Its refreshing acidity cleanses the palate.

A drink made by mixing whiskey with soda water. It has a crisp taste and pairs well with meals.