Ramen Kōsuke

A ramen with a soy sauce-based broth made from chicken bones and fish, paired with thin noodles. It has a rich yet light flavor, familiar to the Japanese palate. Recommended to enjoy with toppings.

A ramen with a clear, salt-based broth, characterized by its delicate umami. It is light yet has a profound flavor, allowing you to savor the natural taste of the ingredients.

A ramen with a cloudy broth concentrated with the rich umami of chicken. It has a thick, creamy texture and is very satisfying.

Ramen where the noodles and dipping broth are served separately. Thick, chewy noodles are dipped into a rich fish and pork-based broth. Noodles may be served hot or cold.

Tsukemen with a rich dipping broth enhanced with spiciness from chili peppers and other ingredients. Its punchy heat whets the appetite and coats the thick noodles well. Recommended for spice lovers.

A soupless noodle dish where various toppings and sauce are mixed with the noodles. Mix well before eating. Enjoy the changing textures and flavors of the toppings.

This is plain white rice, a staple food of Japan. It can be eaten with ramen or tsukemen, or added to leftover soup to make something like okayu (rice porridge).

A rice bowl topped with tender, shredded braised pork (chashu) and drizzled with a sweet and savory sauce. The rich flavor of the meat and the sauce pair perfectly with the rice, making it a hearty dish.

A rice bowl topped with sweet and savory ground meat (soboro). It's perfect as a palate cleanser or as a side dish with ramen.