Shokudo Nikkorogashi

Ramen with a rich seafood broth and no artificial additives. The soup is light yet full of umami. Served piping hot.

Seafood broth ramen with luxurious toppings. Increased chashu, seasoned egg, and menma. A satisfying bowl.

Ramen eaten with a cold soy sauce-based soup. Topped with refreshing ingredients like salad chicken and cucumber. Perfect for hot days.

Chilled soy sauce ramen with increased toppings. Added menma and seasoned egg for a more substantial meal. Balances refreshment and satisfaction.

Boiled egg marinated in a soy sauce-based sauce. The yolk is semi-liquid and rich. A classic ramen topping.

Chopped green onions. Adds flavor and texture as a condiment to ramen.

Braised and seasoned pork. Tender and juicy, the fat melts with the heat of the soup.

Tender bamboo shoots made from the tips of Moso bamboo. Characterized by their crisp texture.

A collection of the end pieces of chashu. They are well-seasoned and a great value.

Japanese rice dish simmered with chashu, vegetables, and hijiki. Dashi and soy sauce flavors permeate the rice. Pairs well with ramen soup.

Tender bamboo shoot tips topped with green onions and spicy chili oil. Perfect as a snack with beer.

Homemade custard pudding. Gentle flavor of eggs and sweetness of caramel. For dessert after your meal.

Japan's representative lager beer. Characterized by its malty richness and refreshing aftertaste. Served chilled.