Ramen Neko moshaku moshaku

The special includes one flavored egg, one slice of chashu, one meatball, and two sheets of nori.

Founded over 120 years ago, Konno Brewing's 'Ginjo'. A bowl finished with a soy sauce tare made specifically for chicken white soup, combining several types of soy sauce, including the long-aged 'Hirayemon' from Shokura Suzuki.

We have created a salt sauce that pairs well with chicken white soup by combining traditional 'Shiogama's seaweed salt' made using traditional methods, 'Noda salt' made with a firewood kiln method from Iwate Prefecture, and salt from Aizuwakamatsu in Fukushima Prefecture.

Using multiple types of miso based on Sendai miso. A blend of long-aged doubanjiang, sake lees, and thirteen types of sauces and spiciness.

By carefully preparing pork bones and chicken carcasses and simmering them at low temperatures, it creates a flavor that is easy to eat for people of all ages, with minimal off-flavors.

We placed wontons on Chinese noodles. It's everyone's favorite plump wonton noodles.