Takai Jinju Hyoksindoshi

A deeply flavorful and light toriy shoyu ramen made with great care, simmered for a long time to extract the essence of chicken bones and remove impurities.

A soupless bibim ramen made with a secret sauce and chicken oil as the base.

A highly addictive rice bowl with Hanwoo beef intestines simmered in a special sauce and enhanced with a smoky flavor.

A Japanese-style cutlet dish made with finely minced meat seasoned with onion and salt, coated in batter, and deep-fried.

A superb drinking snack made with high-quality Korean beef large intestine, simmered in a traditional Fukuoka recipe broth.

A spicy ramen perfect for hangovers, made with homemade chili oil and a generous amount of pork belly chashu and minced pork.

A ramen topped with rich Korean beef large intestines, allowing you to enjoy a more abundant and intense spicy flavor.

A dish that incorporates Takai's unique spicy chili oil, seasoning, and special sauce with stir-fried minced meat into the traditional Abura Soba.

Braised pork belly chashu in a sweet soy sauce, and it's exquisite when you burst the egg yolk.

This is a special size Takai beef intestine rice bowl with double the amount of intestines.

The taste you enjoyed locally! Japanese-style dumplings with chewy gyoza skin and rich, savory juices.

A fried dish with a crispy texture from the head to the tail of the shrimp, featuring a firm and chewy bite.

A small fried rice topped generously with a spicy cod roe sauce made by mixing fried rice with green chili and sesame oil.

Japanese-style soy sauce egg rice topped with fluffy rice, furikake, and a whole soft-boiled egg.

A refreshing small Japanese side dish made by mixing cucumbers in a savory sauce.