Ramen Sakamoto

We extract broth from Chiba-grown dried fish and mackerel dried fish soaked in water overnight, and combine it with soup made by simmering domestic chicken bones for 5 hours! Nostalgic yet new! That's what this bowl is all about!

A masterpiece made by adding a half-paste-like boiled dried sardine oil, carefully cooked at low temperature with Chiba prefecture's dried sardines in the highest quality domestic lard, to our proud pork bone white soup! The punchy flavor of the dried sardines will become addictive!

Our specialty is the authentic soup cooked in a feather pot! We blend the rich soup cooked for 2 days using two feather pots with the fresh soup from the first day! This results in a rich yet odorless soup that brings out the original flavor of pork bones! For those who think 'pork bones smell' or 'not a fan of pork bones', please try our pork bone soup!