Iwamoto-ya Shinjo

A popular Taiwanese ramen in Nagoya recreated in the Iwamoto-ya style. This extremely spicy ramen is topped with a large amount of coarse ground chili peppers and minced pork. Not only is it spicy, but you can also taste a deep umami flavor beyond the spiciness. The remaining soup, when you order additional rice, makes for a delicious end-of-meal rice soup!

This is the tsukemen version of the spicy ramen. It is easy to adjust the spiciness and has a smooth texture, making it recommended for women!

This is a spicy version of mazesoba. The noodles are thicker compared to ramen. Recommended for those who like noodles and want to experience a sense of volume. Among last year's limited edition products, this is a popular choice among men.

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 odors, 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 at Iwamotoya. Compared to ramen, it is light and you can enjoy the smooth texture and flavor of the noodles. Enjoy the original taste of the noodles.

A masterpiece that goes well with the strong and well-compressed multi-water matured noodles, with a light taste of shungiku, sesame, and perilla leaves.

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

Pork belly 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. Domestic 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 flavor.

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 pleasant thick consistency.

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

Char siu specially made by Iwamoto-ya on top of rice, seared with special sweet sauce. (Small) 400 yen.

A dish born from staff meals. It is also delicious with chili oil, and very popular among the staff. (Medium) 380 yen

We added specially made dashi, wasabi, and nori to domestically produced tororo. It is a refreshing dish that can be eaten smoothly even when you are not hungry. (Medium) 350 yen

It's delicious to eat a little bit of spicy cod roe on ramen. For those who want to enjoy both rice and ramen. (Medium) 380 yen

All rice is made using 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.

Topped with homemade tartar sauce.

Wasanbon is a rare high-quality Japanese sugar that is still produced 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.