Ramen Shishitora

The soup is primarily made from Higo red chicken bones, with just a little pork bone and kelp, simmered slowly over low heat to extract umami. The tare is made by aging the braising liquid of the chashu and using a replenishing method. By aging for a long time, the umami and depth obtained from the 'time' seasoning results in a flavor that is hard to believe is made only with soy sauce. The custom noodles, which have a high water content, are hand-kneaded to create uneven curls that allow them to cling well to the soup.

Due to the nature of the noodles, extra noodles cannot be added +100 yen

+100 yen

Chashu is made from the inner thigh of pork with a lot of red meat. Since no seasonings other than Yamaboshi soy sauce are used, you can directly taste the umami of the meat soaked in soy sauce. +150 yen

+250 yen

Increased menma, spinach, nori, chashu, topped with soft-boiled egg

Spicy Miso Ramen +50 yen (1 spicy) ★ Increase spiciness +30 yen (2 spicy) Additional spiciness can be added.

+100 yen

+100 yen

+150 yen

+100 yen

1 slice using pork belly +150 yen, 2 slices +300 yen, 3 slices +400 yen

Small (150g) 1,000 yen, Regular (200g) 1,050 yen, Large (300g) 1,150 yen, Extra Large (400g) 1,250 yen. Noodle increase or extra noodles available (+100g for an additional 100 yen). Additional toppings are also possible.

Includes 2 pieces of fried chicken; free large serving of rice

(3 pieces) 330 yen (5 pieces) 550 yen

0 yen