Ajiichi Hojo.

This is the basic flavor of Aji Ichijo. It features the beneficial DHA and EPA components extracted from fresh horse mackerel, the unique aroma and umami of seafood, and a rich animal-based soup filled with collagen, all harmonizing together. And to top it off, a special char siu with a finishing touch of searing. For those who see Aji Ichijo's ramen for the first time, they will surely be surprised by the vessel resembling a bucket. Once you taste our proudly homemade straight noodles, you should be able to savor the harmony with the soup. As if to say 'this is it!', enjoy the traditional Odawara flavor of kamaboko at your preferred timing.

This is the Aji Ichihokuto's salt ramen. The base Aji soup remains the same, but the combination of light saltiness and homemade noodles has been a hit among those who enjoy it. It is a bowl that exudes the popular healthiness among women. We have included the flavor of Soga Bairin, so we recommend savoring the light soup base with the first bite, and adding a little bit of the flavor halfway through to change the accent and enjoy it. Please give it a try.

Grilled ramen with burnt marks using the same tiles as Odawara Castle! Innovative! A dynamic grilled tile ramen is now available!!! Using the same materials as the tiles used in Odawara Castle, we grill the noodles in a savory yakisoba style. The parts directly touching the tiles have the beloved burnt marks that everyone loves♪ A new style of eating where you enjoy the burnt noodles in a tsukemen-like manner!!! This is a new menu item from Ajiichi Hojo. Please enjoy it. Comes in one size. It is very satisfying to eat!

A hidden popular menu! Tsukemen from Ajiichi ♪ Many repeat customers tend to order Aji Shoyu and tsukemen. The reason is simple. The best way to enjoy the chewy texture of Ajiichi Kitajo's homemade noodles is through tsukemen. Especially, the cold serving, where the noodles are once rinsed in cold water before serving, is exquisite! If you like our homemade noodles, please give it a try.

When it comes to tsukemen, the typical combination is drained noodles and a rich soup. Atsumori changes this concept slightly. It is a style of eating where warm noodles and warm soup are separated and eaten separately. We recommend it for those who prefer a light taste with a horse mackerel salt soup. *The photo shows a large size serving in a bucket.

Ajiichi's grilled ramen! Popular homemade noodles! How about trying to eat it with a cooking method like yakisoba? That's how Ajiichi's grilled ramen was created. The seasoning is as you would imagine, but we also sprinkle Ajiichi's unique fish powder blend on top. Delicious and healthy grilled ramen! How about it for your children?

Hot! Hot pot ramen! Not only on cold winter days, but also occasionally ordered on hot summer days, our hidden menu item, hot pot ramen. It's hot, so please be careful when eating it!

Shishamo Ichijo's roots lie in a seafood soup made by blending locally caught blue fish called 'jinda' and 'aji-bushi' at Hayakawa Port in Odawara. Oil extracted from blue fish is said to have high health benefits, known as healthy oil. We believe that consuming good oil correctly is simple yet very important for health. There are types of fats that can and cannot be produced in the body, and those that cannot be produced must be obtained from food. These fats are called 'essential fatty acids' and are divided into two types based on their main components: omega-3 fatty acids and omega-6 fatty acids. Omega-6, found in common vegetable oils (such as corn oil and sesame oil), can be obtained sufficiently from daily meals, so caution is needed to avoid excessive intake. On the other hand, omega-3 is classified into DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), and alpha-linolenic acid, with alpha-linolenic acid being converted into DHA and EPA in the body. Omega-3 is abundant in blue fish such as saury, mackerel, salmon, sardines, and horse mackerel. Unlike omega-6, omega-3 is generally less consumed. We believe that ramen, which is easy to eat, can be a way for those who do not have the habit of eating blue fish or for children who are not fond of blue fish to consume omega-3.