Ramen Iwamotoya Takaoka Yakota-ten

When it comes to Iwamoto-ya, this is it. A pork bone soy sauce flavor with a soup that has been simmered for 12 hours to thoroughly remove any unpleasant smell, combined with a secret sauce that only three people know about. It has a rich and mellow finish.

Our signature pork bone salt ramen is made by combining carefully selected vegetables, seafood, and salt in a special salt sauce with our proud pork bone soup. It has a light and flavorful taste without any unpleasant smell, spreading a rich flavor in your mouth.

A hidden menu item at Iwamoto-ya. Compared to ramen, it is light and allows you to enjoy the original taste of the noodles with their smooth texture and flavor.

A light dish with the refreshing aroma of shungiku, sesame, and perilla leaves, perfectly complementing the firm and well-textured noodles aged in plenty of water.

We marinate soft-boiled eggs in a secret sauce with a strong bonito flavor for 3 days.

Pork belly that has been simmered to seal in the umami flavor, marinated in a secret sauce, and finished over low heat.

A specialty since the food stall era. The soup becomes even more delicious. Locally grown white onions are thinly sliced, lightly blanched, and seasoned with a special sauce. (Medium) 200 yen

Salted menma is carefully desalted over about half a day, seasoned, and then finished by stir-frying to bring out a fragrant aroma.

Considering the balance with Iwamotoya's ramen, we use domestically produced fragrant seaweed. The soup-soaked rock seaweed is exceptionally delicious!

Selected from several types of seaweed, just like rock seaweed. 5 sheets.

When added to soup, it mixes well with noodles, providing a smooth and slippery texture, and a delightful creamy mouthfeel.

We have carefully selected domestically grown chrysanthemums with a high fragrance.

One of Iwamoto-ya's popular side dishes! Iwamoto-ya's special char siu placed on top of rice, seared with special sweet sauce. (Small) 400 yen.

A hidden gem born from staff meals. Even more delicious when topped with chili oil, a recommended side menu by Iwamotoya staff. (Medium) 380 yen

We added domestic tororo with special dashi, wasabi, and nori. It is a refreshing dish that can be eaten smoothly even when you are not hungry. (Medium) 350 yen

Delicious even when a little bit of spicy cod roe is placed on ramen. For those who want to enjoy both rice and ramen. (Medium) 380 yen

All rice is made using locally sourced Koshihikari rice from Fukui Prefecture. (Medium) 200 yen

Each dumpling is handmade and filled with plenty of juicy meat. They are also quite filling. (5 pieces/430 yen)

Crispy, juicy, and satisfyingly filling. (3 pieces for 390 yen, 5 pieces for 630 yen)

Yurinchi. Deep-fried chicken with green onion sauce.

Plenty of homemade tartar sauce recommended by the owner is poured over it.

Wasanbon is a rare domestically produced high-quality sugar that is still made without the use of machines in some parts of Tokushima and Kagawa prefectures. This pudding is made using this sugar generously. This is what happens when Iwamotoya makes sweets.