Ramen Labo

Chicken and pork bone. A deep broth made from three types of soy sauce blended with a rich tare, combined with back fat and chicken oil for a more abundant flavor. The moist chashu and the texture of three types of green onions add an accent.

Layered with two carefully selected types of salt and Akita's specialty fish sauce 'Shotturu', it condenses the deep umami and richness of seafood. Finished as a simple yet profound salt ramen with the aroma of chicken oil and refreshing yuzu.

Chicken and pork bone. A deep broth made from three types of Japanese dashi blended with soy sauce, combined with the richness of back fat and chicken fat for a more abundant flavor. Moist chashu and the texture of three types of green onions add an accent.

We layered two carefully selected types of salt with Akita's specialty fish sauce 'Shotturu', concentrating the deep umami and richness of seafood. The result is a simple yet profound salt ramen, enhanced by the aroma of chicken oil and refreshing yuzu.

Dan Dan noodles supervised by Chinese chef Takafumi Kai. The base flavor of the dish is made from ground sesame, which is freshly prepared from raw sesame seeds in the restaurant, giving it a rich aroma. The sauce is infused with the umami of dried scallops, grilled flying fish, kelp, and dried shiitake mushrooms, extracted into a sweet soy sauce for a deep flavor. The chili oil and Sichuan pepper oil are made using Chinese ingredients, resulting in a fragrant oil that balances spiciness with a toasty and refreshing taste. The aroma of sesame, the toastiness of chili oil, and the refreshing numbing sensation of Sichuan pepper create a bowl that is addictive.

This is a very hearty dish that is marinated in several types of spices and sweet soy sauce, then fried to a crispy finish.

These dumplings are crafted under the supervision of a chef. Each one is large and served with a crispy wing. Enjoy them with Meijiya's developed ponzu sauce for an even better match with the dumplings.

This dish has the aroma of crispy fried dried shrimp. It is the most popular side menu item at our restaurant.

Sichuan-style Mapo Tofu that overflows to the point where you absolutely want rice. It's a surprising Mapo Tofu.

This is a value rice bowl made with homemade grilled chashu in abundance.