Usegatan

A ramen using fragrant dashi made from dried fish (mackerel, saury, sardine, bonito, etc.) from Ushibuka. Uses low-hydration noodles for a crisp texture.

A dish with Ushibuka dashi ramen generously topped with ingredients like ajitama and chashu. Enjoy the umami of the dashi and the satisfaction of abundant ingredients.

A salt-based ramen using Ushibuka dashi. A simple yet deeply flavorful dish featuring delicate seafood broth.

A special version of Shio Soba with luxurious toppings. Enjoy the harmony of the light soup and ingredients.

A soup-less noodle dish where you mix noodles with sauce. The concentrated flavor of Ushibuka dashi clings well to the noodles.

Mazesoba generously filled with ingredients. Recommended to mix the noodles with the chashu and ajitama as you eat.

A style where you dip noodles into a rich dipping broth. You can directly feel the powerful umami of Ushibuka dashi.

A hearty tsukemen (dipping noodles) with special toppings. Ingredients can be enjoyed in the dipping broth or with the noodles.

A flavorful chuka soba using "Ushibuka Dashi" from Amakusa Ushibuka, rich in seafood broth. It's simple yet has a deep flavor.

A special version of Ushibuka Dashi Chuka Soba with increased toppings. Enjoy two types of chashu and plenty of menma.

A Western-style mazesoba using Ushibuka dashi. Made with thin noodles and flavored with sauces like anchovy butter and garlic tomato.

A Japanese-style cream risotto using Ushibuka dashi and aonori (sea lettuce). The aroma of the sea and the richness of the cream match perfectly.

Tomato risotto generously made with fresh mozzarella cheese from Kikuchi, Kumamoto. The rich milky flavor of the cheese explodes in your mouth.

Fried rice using pickled takana (mustard greens). The saltiness and flavor of takana stimulate the appetite, a true Kyushu-Kumamoto dish.

Fried rice made with flaked mackerel. Plum and perilla leaf act as accents, providing a refreshing aftertaste.

Kumamoto's regional dish, Taipien. A noodle dish using glass noodles, with a gentle soup full of vegetables and seafood.

Highball made with Black Nikka whisky and soda water.

Classic highball made with Suntory Kakubin whisky.

Highball made with bourbon whiskey "Maker's Mark."

A highball with Dekopon flavor, a truly Kumamoto drink.

Highball mixed with ginger ale.