Konbu

A signature dish of kombu! A refreshing ramen cooked with a double broth of kelp and clam stock in the vongole style.

Red ramen with a double broth enhanced by spicy rayu (it's a bit spicier than Shin Ramyeon!)

Somewhere between Mapo Tofu and Mala Soup! Special stir-fried Mapo meat and the meaty Mala Nabe with thinly sliced beef!

High-quality mentaiko that is not salty and mild, along with freshly sourced soft tofu! It is full of flavor and umami.

A broth ramen interpreted in a Japanese style from the original Sichuan cuisine, featuring chili oil and sesame sauce.

A flavor bomb! A Chinese-style ramen with a kick of garlic chives. You must mix in rice after eating the noodles!

This is a taste filled with memories from a long-established restaurant in an alley in Osaka, where my mother used to make it! It is tender from being simmered for a long time.

A strong contender for beer snacks, Okonomiyaki! On top of that, a cheese waterfall, let's grill!

A dish made by mashing bacon, mentaiko, and potatoes, baked with butter + Pecorino cheese, onsen egg

Spread basil cream cheese, extra virgin olive oil, and tomato bacon onion mix on a baguette and enjoy in one bite!

Kombu signature! A platter of oden made with ingredients such as oden, radish, and eggs.

Yakisoba is everywhere, but we grill and stir-fry the noodles in our special lard!

Nagoya soul food! A fantastic harmony of soy sauce and pepper

A steady seller representing izakaya! Fried chicken thigh! Made from scratch.

100% fried minced beef filled with juicy goodness like Xiao Long Bao