Ramen Riku Oyama-dai Branch

A hearty, Jiro-style ramen featuring a rich tonkotsu-shoyu (pork bone and soy sauce) broth. Served with thick, chewy noodles and topped with boiled cabbage and bean sprouts, thick slices of pork (chashu), and suspended pork fat. The taste is bold, salty, and savory with a distinct garlic punch if added.

Dipping noodles where the cold, rinsed noodles are served separately from a bowl of hot, concentrated broth. The noodles have a firmer, chewier texture than in standard ramen. Dip the noodles into the rich soup before eating.

A salt-flavored variation of the dipping noodles. The broth is clearer and sharper than the soy sauce version, highlighting the umami of the base stock. Served with cold noodles for dipping.

Extra slices of thick, tender braised pork (chashu). Adds significant meatiness and richness to the bowl.

A soft-boiled egg marinated in a savory soy-based sauce. The yolk is typically custard-like and rich.

A spicy topping to transform your ramen into a very spicy version. Likely a blend of chili peppers and spices.

Option to change the ramen to 'Soupless' style (Aburasoba). The noodles are tossed in a concentrated sauce and oil instead of being served in a full bowl of soup.

An egg served with curry-flavored oil. Adds a unique spice aroma and creamy texture to the dish.

Spicy fermented cabbage (Korean style). Adds crunch, acidity, and heat.

Dried bonito flakes. Adds a smoky, fishy umami flavor that pairs well with the pork broth.

Raw egg. Often beaten and used as a dipping sauce for the noodles and meat (sukiyaki style) or mixed into the bowl for creaminess.

Black Oolong Tea. A dark tea rich in polyphenols, often drunk with greasy foods to help cleanse the palate and aid digestion. It has a robust, slightly bitter flavor.

Classic cola soda. Sweet and carbonated.

A Japanese carbonated soft drink with a lemon-lime flavor, famous for its unique bottle sealed with a marble.