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This ramen features a rich Kumamoto tonkotsu white broth as its base. It's characterized by the addition of cheese, which makes the broth thicker and adds a creamy, smooth, and non-greasy texture. It's a signature flavor of the shop.

This is a special ramen combining the savory flavor of miso with the smooth texture of milk, inspired by Hokkaido's flavors. The broth has a milky white color, a rich and mild taste, with a unique milky aroma.

A Japanese ramen designed for spice lovers. Special spicy sauce is added to the tonkotsu broth, making the broth bright red and intensely spicy, yet still retaining the umami of the tonkotsu.

A luxurious ramen generously topped with slices of chashu pork, creating a stunning visual. The meat is tender and flavorful. Customers can choose between a rich tonkotsu paitan or a savory tonkotsu shoyu broth according to their preference.

A ramen in the Yokohama Ie-kei style, with a broth that combines tonkotsu and shoyu flavors, rich and savory. Paired with tender and flavorful chashu pork slices, this is a classic Japanese ramen.

Yokohama-style tonkotsu shoyu ramen, featuring fresh squid. The sweetness of the seafood creates a unique pairing with the rich tonkotsu shoyu broth.

Yokohama Ie-kei tonkotsu shoyu ramen, topped with a piece of golden and crispy Japanese fried pork cutlet. Enjoy the soup-soaked noodles together with the crispy and juicy pork cutlet for a rich textural experience.

Ramen with a rich, white Kumamoto tonkotsu broth base, topped with a crispy and juicy Japanese fried pork cutlet. The white broth is mellow and pairs perfectly with the savory aroma of the fried food.

A classic Kumamoto-style tonkotsu ramen with a milky white broth that is rich and mellow. Topped with several slices of tender, braised chashu pork, it's the top choice for those who love traditional flavors.

Kumamoto Paitan Ramen with fresh squid. The richness of the tonkotsu broth complements the freshness of the seafood, and the chewy squid adds a different texture to the ramen.

Korean kimchi, sour and spicy, is added to the rich Kumamoto tonkotsu white broth. The kimchi's spiciness and sourness balance the richness of the tonkotsu broth, making it more appetizing.

A comprehensive ramen featuring a rich combination of meat and seafood toppings, including chashu pork and squid. Generous portions make it ideal for diners who want to try multiple flavors at once.

Ramen with two types of meat, including tender and refreshing sous-vide chicken breast and traditional Japanese chashu pork. The chicken is tender and light, while the chashu is rich and savory, offering the best of both worlds.

Ramen featuring sous-vide chicken breast. The chicken maintains excellent tenderness and juiciness, offering a lighter and healthier option compared to traditional chashu.

Japanese fried pork cutlet made with premium Kurobuta pork loin. Fried with coarse breadcrumbs, the exterior is golden and crispy, while the interior meat is tender and juicy, without being greasy.

Fresh squid is flavored with ginger and a special sauce. It has a chewy texture, and the slight spiciness of the ginger perfectly blends with the sweetness of the seafood, making it an appetizing side dish.

Japanese fried chicken (Karaage), made with chicken thigh meat that is marinated and deep-fried. The skin is crispy, and the meat is juicy and tender with a savory marinade flavor.

A la carte sous-vide pork chashu. Low-temperature slow cooking maintains the meat's extreme tenderness, preserving its original sweetness and resulting in a delicate texture.

A la carte sous-vide chicken breast. Using low-temperature cooking techniques, this typically dry chicken breast becomes moist and juicy with a refreshing taste.

Blanched sea asparagus served cold, drizzled with Japanese bonito soy sauce. The texture is crisp and refreshing, with the umami of bonito complementing the sweetness of the vegetables, making it a healthy appetizer.

Japanese Agemono Tofu (fried tofu). Tofu is battered and fried until golden. The exterior is slightly crispy, while the interior remains soft and hot, usually served with grated radish and Japanese sauce.

Fresh king oyster mushrooms cut into pieces and deep-fried after being coated in batter. The crispy outer layer locks in the mushroom's moisture, resulting in a juicy bite with a unique mushroom aroma.

Blanched seasonal mixed vegetables drizzled with rich sesame dressing (Goma dare). Warm vegetables paired with a nutty, rich sauce that is smooth and easy to drink.