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Pan-fried Japanese dumplings filled with pork and vegetables. One side is crispy and the other is steamed soft. Dip in a soy-vinegar sauce.

Fried version of Japanese dumplings, offering an entirely crispy and golden texture. Served hot, often with a dipping sauce.

Young soybeans served in their pods and lightly salted. Squeeze the pod with your teeth to extract the beans. A healthy and popular appetizer.

Pickled mustard greens, offering a crunchy texture and a salty, slightly spicy taste. Served as a side dish or appetizer.

Light soup containing dumplings with thin wrappers (wontons) filled with pork. The broth is usually clear and savory. Enjoyed as a comforting starter.

Fresh salad made of various seasoned seaweed varieties. Offers a crunchy texture and oceanic flavors, often served with a sesame dressing.

Slow-braised pork slices in a sweet and savory soy sauce. The meat is tender and melts in your mouth. Often served as a ramen topping or side dish.

Traditional Chinese steamed dumplings (dim sum) filled with minced meat and sometimes shrimp. Soft and juicy texture. Enjoy with mustard or soy sauce.

Classic ramen with a clear broth seasoned with soy sauce. Deep and savory umami flavor. Served with wheat noodles and traditional toppings.

Ramen with a light, clear broth seasoned with sea salt. Highlights the natural flavor of the broth (chicken or pork). Delicate and refreshing taste.

Rich and creamy ramen with a broth seasoned with fermented soybean paste (miso). Robust and complex flavor, often originating from northern Japan (Hokkaido).

Ramen variation generously topped with leeks or chopped green onions. The sharpness of the leek complements the richness of the broth.

Ramen noodle dish topped with tender wontons. Combines the texture of noodles and the flavor of dumplings in the same broth.

Ramen topped with a generous amount of sautéed vegetables (cabbage, carrots, bean sprouts). The broth is usually salt-based, light, and nutritious.

Ramen topped with pork and zasai (crunchy pickled vegetable). Offers a mix of textures and a flavor enhanced by the pickle.

Ramen inspired by Sichuan cuisine, characterized by a spicy and piquant broth. Topped with minced meat seasoned with chili.

Fusion of rich miso ramen and spicy Sichuan flavors. Thick, savory, and spicy broth with minced meat.

Five-ingredient ramen topped with a colorful mix of stir-fried meat, seafood, and vegetables in a starch-thickened sauce that coats the soup.

Ramen served with large pieces of braised pork belly (kakuni), very tender and melt-in-your-mouth. A hearty and flavorful dish.

Ramen featuring shrimp, often accompanied by vegetables. The broth may be infused with crustacean flavors.

Noodles sautéed with curry powder, served with beef and vegetables. A spicy and aromatic variation of classic yakisoba.

Popular dish of wheat noodles stir-fried on a hot plate with pork and vegetables, coated in a sweet and savory Worcestershire-like sauce.

Thin noodles stir-fried Hong Kong style, usually crispier and seasoned with soy sauce, with beef and vegetables.

A nest of crispy fried noodles topped with a thick sauce containing a mix of meat, seafood, and vegetables. The contrast between the crispiness and the sauce is delicious.

A version of yakisoba where pork is replaced by juicy shrimp, stir-fried with noodles and vegetables.

Crispy fried noodles served with a generous topping of shrimp and vegetables in a creamy sauce.

Simple and healthy sautéed dish highlighting the texture of broccoli and the umami flavor of shiitake mushrooms.

Bowl of steamed Japanese white rice. Short, sticky grains, an essential accompaniment to stir-fried dishes.

Pickled mustard greens. Salty and crunchy, ideal to accompany rice.

Portion of 5 grilled dumplings offered at a reduced price as a supplement to a main dish at lunch.

Half portion of Japanese fried rice (chahan) with eggs, meat, and vegetables. An ideal side dish for a complete lunch meal.

Fried chicken prepared in a Cantonese style, likely marinated with Chinese spices for a distinct flavor.

Classic Karaage: chicken pieces marinated in soy sauce, ginger, and garlic, then fried. Crispy outside, juicy inside.

Fried chicken without thick batter (su-age), simply seasoned with salt and pepper to appreciate the pure taste of the meat.

Crispy whole fried shrimp, seasoned with salt and pepper. Can often be eaten whole, including the shell.

Crispy fried spare ribs, seasoned simply with salt and pepper. A flavorful dish to enjoy with your fingers.