Sapporo

Japanese noodle soup served in a clear soy sauce-based broth. Savory and umami-rich flavor. Garnished with roasted pork (chashu) and vegetables.

Soy sauce ramen variation enhanced with yuzu, a Japanese citrus fruit. The broth is light, savory, and delicately tangy. A refreshing and aromatic touch.

Noodle soup with a rich broth enriched with fermented soybean paste (miso). Robust, savory, and slightly earthy flavor. Ideal for a comforting meal.

Miso ramen generously topped with sliced, spicy leeks. The spiciness of the leeks enhances the richness of the miso broth. Crunchy and flavorful.

Iconic ramen with a long-simmered pork bone broth. The liquid is milky white, thick, and creamy. Served with a marinated egg and melt-in-your-mouth pork.

Spicy version of the rich and creamy Tonkotsu ramen. The addition of chili oil or spices gives a kick to the creamy broth. Warming and intense.

Classic ramen featuring Chashu (slices of roasted pork). Includes more meat than the standard portion. Flavorful and meaty.

Ramen served with a piece of crispy fried chicken (Paiko). The breaded chicken adds a different texture to the broth dish. Hearty and indulgent.

Vegetarian option using soy milk to create a rich and creamy broth without meat. Mild and nutty flavor. A light yet satisfying alternative.

Ramen topped with homemade wantan dumplings (pork and shrimp). The broth is flavored with sesame oil. Combines the texture of noodles with the softness of dumplings.

Cold noodle dish served in summer with a light vinaigrette sauce. Topped with strips of ham, omelet, cucumber, and other colorful ingredients. Very refreshing.

Sutamina Ramen ('endurance' ramen) topped with sautéed beef, often with garlic and vegetables. A rich dish designed to provide energy. Intense and meaty flavor.

Ramen with a generous portion of sautéed vegetables (cabbage, carrots, soy sprouts) in addition to pork. The vegetable juices mellow the broth. Balanced and textured.

Gomoku Ramen (five ingredients) including seafood (shrimp) and various vegetables. A broth rich in varied flavors. Complete and colorful.

Slices of Japanese-style roasted or braised pork, tender and flavorful.

Edible seaweed with a slightly crisp texture and a subtle oceanic flavor.

Soft-boiled egg marinated in a mixture of soy sauce and aromatics (Ajitsuke Tamago).

Addition of butter and cheese to make the broth richer and creamier (popular with Miso Ramen).

Set of 5 grilled dumplings to add as a side to a main dish.

Small portion of curry rice with breaded pork, as a side dish.

Small side green salad.

Half portion of Japanese curry rice as a side dish.

Set of 3 pieces of fried chicken as a side dish.

Set of 5 grilled dumplings as a side dish.

Japanese dumplings filled with pork and cabbage. Grilled to be crispy on the bottom and soft on top. Served with a vinegary soy sauce.

Large shrimp breaded with panko breadcrumbs and fried. Crispy and golden. Often served with tartar or tonkatsu sauce.

Pieces of chicken coated in panko breadcrumbs and fried. Tender inside and very crispy outside.

Hot dough balls containing a piece of octopus. Topped with sweet and savory sauce, mayonnaise, and dried bonito flakes. Melts in your mouth and is flavorful.

Immature soybeans served in their pods and lightly salted. You press the pod with your teeth to extract the beans. A healthy and addictive appetizer.

Japanese-style green salad with soy or sesame dressing. Fresh and light.

Bowl of steamed Japanese white rice. Short-grain and sticky, easy to eat with chopsticks.

Spicy fermented cabbage of Korean origin, which has become a popular side dish in Japan. Piquant, acidic, and umami taste.

Traditional Japanese soup made from soybean paste and dashi broth. Often contains tofu and wakame seaweed.

A popular dish consisting of rice, a thick brown Japanese curry sauce, topped with a crispy breaded pork cutlet.

Japanese curry rice served with pieces of fried breaded chicken instead of pork. The sauce is mild and fragrant.

Japanese curry rice served with fried breaded shrimp. The crispiness of the shrimp pairs well with the creamy sauce.

Bowl of rice topped with a breaded pork cutlet (Tonkatsu) simmered with eggs and onions in a sweet and savory broth.

Bowl of rice topped with grilled barbecue-style beef slices (Yakiniku). The meat is tender and coated in a flavorful sauce.

Bowl of rice topped with stir-fried beef and bell peppers (Chin Jao Rosu). The oyster-based sauce is rich and umami.

Bowl of rice topped with crispy fried chicken coated in a spicy sauce. A mix of textures and bold flavors.

Wheat noodles sautéed on a hot plate with pork, cabbage, and a thick sweet and savory sauce. Similar to chow mein.

Yakisoba noodles sautéed with shrimp. Flavorful and aromatic.

Noodles sautéed with a variety of crisp vegetables and classic yakisoba sauce. Meat-free option.

Dish of various vegetables (cabbage, bean sprouts, carrots) quickly stir-fried in a wok with slices of pork. Simple seasoning of salt and pepper or soy sauce.

A mix of crisp vegetables stir-fried in a wok with shrimp. Light and healthy.

Japanese-style fried rice, stir-fried in a wok with egg, pieces of pork, and shrimp. Separate grains and grilled aroma.