Gyorantei Honten

Boiled egg 150 yen, green onion 150 yen, menma 150 yen, nori 100 yen, wood ear mushrooms 100 yen, chashu 300 yen

A high-concentration tonkotsu soup made by simmering domestic pork bones in a pressure cooker for over 10 hours, extracting only the essence of the bones and emulsifying it. The accompanying 'kaeshi' is characterized by a sweet flavor, based on the dark soy sauce from Kitakyushu's Yamani, with added char siu sauce. By mixing just before pouring into the bowl, a creamy and smooth 'foam-type soup' is completed. The medium-thick noodles made from a unique blend of flour pair perfectly with the rich soup. The thick slice of char siu that adorns the bowl is also very satisfying. As you enjoy it while melting the back fat topping, the depth of the soup increases. Seeing is believing. Please try this bowl that overturns the concept of 'tonkotsu.'

A rich 'bubble-style ramen' made with slightly sweet 'kaeshi' and generously topped with thick slices of tender, moist chashu. The combination of the savory chashu and the creamy soup is reminiscent of a Japanese-style carbonara. The noodles are served as medium-thick, firm noodles.

Fresh eggs and domestically produced rice are stir-fried over high heat, then char siu (barbecued pork) is added and flavored with soy sauce. The golden, glistening fried rice pairs well with ramen, and its exquisite balance of oil and salt is popular. It has been crafted into a dish with no compromises.