Yamagasa no Ryū

A deluxe version of the classic tonkotsu ramen featuring a rich, milky pork bone broth. Topped generously with extra chashu pork, a seasoned egg, and seaweed. The flavor is creamy and savory.

Classic Hakata-style ramen with a creamy pork bone soup. Served with thin noodles, chashu pork slices, and green onions. Rich in umami and deeply satisfying.

The signature pork bone ramen topped with a marinated soft-boiled egg (ajitama). The yolk is jammy and flavorful, complementing the rich broth.

Tonkotsu ramen topped with a generous mound of fresh shredded green onions. The crisp texture and sharpness of the onions cut through the richness of the soup.

For meat lovers, this ramen comes with extra slices of braised chashu pork belly. The meat is tender and savory, soaking up the delicious pork broth.

A spicy variation of the pork bone soup, infused with chili heat. It retains the creamy texture but adds a fiery kick.

Tonkotsu ramen enhanced with black garlic oil (mayu). This adds a deep, roasted garlic aroma and a complex, slightly bitter-sweet undertone to the soup.

A deluxe soy sauce ramen with all toppings: extra pork, egg, and seaweed. The broth is clear brown, savory, and tangy, made from a soy sauce base.

Standard Tokyo-style ramen with a clear, soy sauce-based chicken or fish broth. Lighter than pork bone broth, with a nostalgic and savory flavor.

Soy sauce ramen topped with a seasoned soft-boiled egg. The rich yolk pairs perfectly with the clean, savory broth.

Soy sauce ramen topped with plenty of shredded green onions for a fresh, sharp accent to the savory soup.

Soy sauce ramen with extra slices of roasted pork (chashu). A hearty bowl for those who want more meat with the lighter broth.

Japanese take on Sichuan Dan Dan noodles. Features a spicy broth enriched with sesame paste and chili oil, topped with minced meat. Nutty, creamy, and spicy.

A refill of noodles infused with spicy seasoning. Order this when you have leftover soup in your bowl. Do not drink all the soup before ordering.

A refill of noodles flavored with garlic oil. Adds a punch of garlic flavor to your remaining broth.

A standard refill of plain boiled noodles. Commonly ordered in Hakata-style ramen shops to enjoy the remaining soup.

A soft-boiled egg marinated in a soy-based sauce. The white is firm and savory, while the yolk is rich and custard-like.

Sheets of dried nori seaweed. Crisp when dry, it softens in the soup and adds an oceanic umami flavor.

A pat of butter to melt into your ramen. It adds richness, creaminess, and a slight saltiness to the broth.

Fermented bamboo shoots (menma). They have a distinctive crunchy yet tender texture and a savory, slightly sweet flavor.

Wood ear mushrooms (kikurage). Known for their firm, crunchy texture and mild earthy taste. A classic topping for tonkotsu ramen.

Freshly chopped green scallions. Adds a sharp, fresh bite that cuts through the richness of the ramen.

Shredded white part of the leek/onion. Has a slightly stronger onion flavor and crisp texture compared to green scallions.

Green onions tossed in a spicy chili seasoning. Adds heat and crunch to the soup.

Slices of braised pork belly (chashu). Tender, savory, and melt-in-your-mouth. Adds substantial protein to your bowl.

A bowl of steamed white rice. Often eaten alongside ramen or with leftover soup. Note: Free during lunch hours (11:00-15:00).

A sampler plate of three popular toppings: roasted pork (chashu), seasoned egg (ajitama), and bamboo shoots (menma). Good as a snack with beer.

A mini rice bowl topped with savory roasted pork pieces and sauce. A filling side dish to accompany ramen.

A rice bowl topped with spicy cod roe (mentaiko) and a seasoned egg. Mentaiko is salty, spicy, and rich in umami.

Pan-fried pork and vegetable dumplings (gyoza). Crisp on the bottom and juicy inside. Dip in soy sauce and vinegar.

Cold draft beer. Refreshing and crisp, a perfect pairing with hot ramen and gyoza.