Ramen Katsumoto Kayabacho

A rich soy sauce soup packed with the umami of fresh niboshi from Kujukushima, Nagasaki Prefecture, perfectly paired with the special medium-thin noodles from Asakusa Kaikarou. Be sure to enjoy the special Chinese soba with extra flavored egg, extra chashu, and extra nori.

Increased the amount of niboshi in the soup for a richer aroma and flavor. Added the juiciness of diced chashu and the refreshing taste of condiments, resulting in a clean aftertaste without heaviness. This is a bowl that we definitely want fans of Katsumoto to try!

Topped with ajitama on 'Chuka Soba'. The ajitama offers a rich texture with a focus on the half-cooked yolk.

Our Chinese soba is recommended for those who want to enjoy the original flavor.

Using salt kelp with a good melt-in-your-mouth texture and a chewy feel. This dish perfectly balances the creaminess of the egg and the saltiness of the salt kelp.

This is shoulder roast chashu made with the highest quality pork available at the time, simmered to be moist and tender.

This is a carefully selected seaweed that has a good texture and pairs well with ramen.

You can enjoy the green onion with a refreshing aroma and flavor, along with a hint of sweetness.

Finished with a creamy texture and rich flavor.

Menma simmered in a mildly sweet soy sauce, offering a refreshing flavor.