Ramen MENGO-YA Shiraishi

The classic and most popular No. 1 of Iekei ramen. A creamy, rich, and hearty bowl that is irresistible for those who love a thick broth! Adding garlic and black pepper from the table enhances the punch and creates a perfect match.

This is a popular ramen at GO House, featuring a handmade spicy meat miso with plenty of pepper made by the owner. To achieve the right spiciness and deep flavor that complements the soup, the original meat miso is carefully crafted over time using more than 10 different ingredients. The exquisite combination of char siu and burdock root creates a numbing bowl that blends perfectly with the spicy soup.

When you think of Sapporo, you think of miso ramen! A rich bowl that combines the creaminess of miso, garlic oil, and burnt garlic oil. It pairs perfectly with doubanjiang and shichimi.

The salt ramen, said to be the most difficult to make in ramen preparation! This bowl emphasizes creaminess and umami over saltiness, with an irresistible sweet flavor. Adding sesame from the table enhances the roasted aroma.

This ultimate bowl is made by simmering domestic whole chickens and slightly blending in pork bones and pork fat to create sweetness and richness. The chicken chashu is carefully cooked at low temperatures, resulting in a moist and tender finish.

A hearty bowl with 4 slices of chashu, 8 sheets of nori, and 1.5 flavored eggs.

A hearty bowl with 4 slices of chashu, 8 sheets of nori, and 1.5 soft-boiled eggs.

A hearty bowl with 4 slices of chashu, 8 sheets of nori, and 1.5 flavored eggs.

A hearty bowl with 5 pieces of chicken chashu and 1.5 pieces of flavored egg.

The natural sweetness of the vegetables and the juiciness of the meat spread throughout your mouth, and by frying them with a little extra water, you can enjoy a chewy texture.

1.5 times the amount of noodles!

Increased amount of 3 slices of char siu, 5 sheets of nori, and 1 flavored egg!

Uses soft white leeks from Hokkaido. A dish that pairs perfectly with ramen coated in special flavored oil.

Made with Hokkaido-grown soft white leeks. A dish that pairs perfectly with ramen coated in special aromatic oil and spicy sauce.

Fresh eggs from 'Sakai Farm' located in the nature-rich Kuriyama Town, Hokkaido. A white marinated egg using the tare from salt ramen. It is pure white, but the flavor is deeply infused, making it an exquisite egg.

5 sheets extra! It is recommended to soak the nori in the soup and wrap it around rice to eat.

Double serving! A classic topping for Iekei ramen! Please enjoy it mixed with the soup.

Three slices added! A large and juicy piece that is satisfying to eat!

Three times the amount of cabbage and bean sprouts!

All-you-can-eat rice during lunch time.

A bowl of soft white leeks from Hokkaido, menma, and diced chashu, all mixed with a special flavored oil and sauce.

The cubed char siu marinated in a secret sauce pairs perfectly with white rice!