Ramen Bakumatsu, Tanabe Branch

Aged soup made by simmering pork bones, chicken carcasses, and vegetables for 10 hours and letting it rest overnight. The soup has a rich umami flavor with a light and pleasant aftertaste. To eliminate the unique smell of pork bones, the broth is meticulously skimmed. The homemade chashu made from pork belly is melt-in-your-mouth tender and generously portioned. The noodles used are thin straight noodles.

Soft noodles, slightly soft noodles, medium soft noodles, slightly firm noodles, very firm noodles

When eating substitute noodles, the most important thing is the speed. Try to leave as much soup as possible, and the best time to order is when you have eaten about half of the noodles.

A bowl filled with plenty of char siu made with a secret sauce. The combination of char siu fat and rice is exquisitely mixed to stimulate your appetite. The combination of leeks (Kujyo negi) and seaweed is also exquisite. Of course, it goes perfectly with tonkotsu ramen too!

During the Bakumatsu period, various toppings that add enjoyment to ramen are available. Please try challenging yourself with original toppings.

【Most popular No.1】