Iwamoto-ya Toyama Niguchi Store

A soup that combines Seto Inland Sea dried bonito with domestically produced maple and chicken bones boiled to the extreme. The curly noodles mix well with the soup, and the dried bonito and collagen-rich white broth double soup will heal you. My recommendation is the boiled dried bonito 'dipping noodles'. It is very delicious to eat this with wasabi. It is recommended because it becomes milder in taste without being spicy. Please tell the staff 'Extra wasabi!' when ordering.

This is a dipping noodles in dried fish white soup. It is very delicious to eat it with wasabi. It is recommended because it is not spicy and the taste becomes mellow. Please tell the staff when ordering, 'Extra wasabi, please!'

When it comes to Iwamoto-ya, this is it. A pork bone soy sauce flavor with a soup that has been simmered for 12 hours to thoroughly remove any odor, combined with a secret sauce that only three people know about. It has a rich and mellow finish.

Our signature pork bone salt ramen is made by combining carefully selected vegetables, seafood, and salt in a special salt sauce with our proud pork bone soup. It has a light and flavorful taste without any unpleasant smell, spreading a rich flavor in your mouth.

A hidden menu item at Iwamoto-ya. Compared to ramen, it is light and allows you to enjoy the original taste of the noodles with their smooth texture and flavor.

A masterpiece that goes well with the strong and well-compressed multi-water-aged noodles, with the light scent of shungiku, sesame, and perilla leaves.

We marinate soft-boiled eggs in a secret sauce with a kick of bonito for 3 days.

Pork belly cooked slowly to seal in the umami flavor, marinated in a secret sauce, and finished over low heat.

A specialty since the food stall era. The soup becomes even more delicious. Domestic white onions are thinly sliced, lightly blanched, and seasoned with a special sauce. (Medium) 200 yen

Salted menma is carefully desalted over about half a day, seasoned, and then fried to enhance its aroma.

Using domestically produced fragrant seaweed, considering the balance with Iwamotoya ramen. The soup-soaked rock seaweed is exceptionally delicious!

This is a carefully selected specialty from several types of seaweed, similar to nori. 5 sheets.

When added to soup, it mixes well with noodles, providing a smooth and slippery texture, and a pleasant thick consistency.

We have carefully selected domestically produced chrysanthemums with a high fragrance.

One of Iwamoto-ya's popular side dishes! Iwamoto-ya's special char siu on top of rice, seared with special sweet sauce. (Small) 400 yen.

A hidden gem born from staff meals. Even more delicious when topped with chili oil, this side menu is recommended by Iwamotoya staff. (Medium) 380 yen

We added domestic tororo with special dashi, wasabi, and nori. It is a refreshing dish that can be eaten smoothly even when you are not hungry. (Medium) 350 yen

It's delicious to eat a little bit of spicy cod roe on ramen. For those who want to enjoy both rice and ramen. (Medium) 380 yen

All rice is made using Koshihikari rice from Fukui Prefecture. (Medium) 200 yen

Each dumpling is handmade and filled with plenty of juicy meat. They are also quite filling. (5 pieces/430 yen)

Crispy, juicy, and satisfyingly filling. (3 pieces/390 yen, 5 pieces/630 yen)

Yurinchi. Deep-fried chicken with green onion sauce.

Plenty of homemade tartar sauce recommended by the shop owner.

Wasanbon is a rare domestically produced premium sugar that is still made without the use of machines in parts of Tokushima and Kagawa prefectures. This pudding is made using this sugar generously. This is what happens when Iwamotoya makes sweets.