Tengara Ramen Kusanagi Apia Ten

Using water from the Hakkoda mountain range, we use domestically sourced chicken bones simmered for over 12 hours at normal pressure to create a rich concentrated soup.

Using black garlic oil that has been carefully sautéed with garlic and onion to bring out its dark color. The aroma is strong and the umami is enhanced.

This is a red miso made by blending Yanninjan with doubanjiang, shichimi, miso, chili pepper, and shiitake oil. It is designed so that after tasting, the umami comes first, followed by the spiciness.

The aroma of black garlic oil and the umami and spiciness of red miso create a chemical reaction in the mouth, resulting in a unique and unparalleled deliciousness.

The chewy noodles made from a blend of strong flour and fragrant domestic wheat are characterized by their aroma and texture, which do not get overshadowed by the rich seafood-flavored pork bone soup.

Served with red miso on the side. The addition of umami and spiciness creates a flavor that is addictive. Recommended for those who like it spicy.

Pork loin & belly with spicy delicious red miso.

This is a popular No. 1 menu item at meal times, featuring both pork loin and pork belly from Sangen pork, combined with a special sweet and spicy sauce blended with two types of ginger.

This is a popular set meal featuring juicy and tender fried chicken marinated in a special blend of seasonings.

A rich sauce made with carefully selected bonito flakes, mackerel flakes, and dried sardines enhances the flavor of the pork cutlet.

This is our recommended NO.2 menu item.

A fried chicken bowl topped with juicy fried chicken and a sweet and spicy special sauce. It goes well with mayonnaise if you prefer.

This is a classic and popular oyakodon made with tender chicken thigh meat.

The curry at mealtime has been deliciously renewed! It features the simple deliciousness of pork and onions. The compatibility with katsu has also improved.

The curry at mealtime has been deliciously renewed! It features the simple deliciousness of pork and onions.

Uses a large, crispy kakiage made with three types of vegetables (onion, carrot, water spinach) that has a satisfying volume.

Regular Kaedama

A kaedama topped with black garlic oil. When you add the black kaedama to the white broth, you can change the flavor from the second serving and enjoy it with the black broth.

A kaedama topped with red miso. When you add the red kaedama to the white tengara, you can change the flavor from the second bowl onwards, and it can be eaten with red tengara.

This is a popular set featuring the signature ginger pork.

A classic popular Katsu Don set.

The curry at mealtime has been deliciously renewed! Pork curry with cutlet, cabbage, and a large serving of rice. A shocking total weight of over 900g!

Extra rice, 1.5 times the meat! Comes with a raw egg and miso soup.