The Ramen War

The signature dish 'Pistol' is a Kansai-style soy sauce ramen. The soup is made from Nagoya Cochin chicken bones and scallops, creating a flavor that is light yet rich and deeply savory, comparable to shark fin soup. Topped with rare chashu pork.

A rich soy sauce ramen featuring scorched onions and garlic. The soup has a punchy, savory aroma with deep flavors, offering a hearty and addictive 'junk' style taste.

A light and savory bonito (fish) dashi soy sauce ramen. The soup combines freshly made bonito oil with Nagoya Cochin chicken broth for a delicate yet aromatic flavor.

A sardine (niboshi) soy sauce ramen. The broth is made by cold-brewing dried sardines in purified water overnight to extract maximum umami, resulting in a deep and complex fish flavor.

A soupless version of the Kansai dashi soy sauce ramen (Abura-soba style). The noodles are tossed in the rich sauce. It comes with a spicy flavor change option to add a kick.

Japanese-style fried chicken marinated in special soy sauce. Crispy on the outside and juicy on the inside.

Pan-fried dumplings filled with Kurobuta (black pork). Served with dipping sauce.

A rice bowl topped with seared chashu pork pieces. Savory and filling.

An assortment of snacks, typically including roast pork, menma (bamboo shoots), and boiled egg, suitable for pairing with alcohol.

Steamed white rice.

Special offer for the first cup of draft beer (Kirin Ichiban Shibori) when ordering ramen.

Belgian white beer. Refreshing with citrus and coriander notes.

Belgian pilsner. Crisp and bitter.

Whisky highball made with Evan Williams bourbon.