Chuka-soba Onshin

Based on dried sardines, this ramen features a seafood soup made from bonito flakes and kelp, with added umami from pork and chicken. It is a traditional Chinese ramen that allows you to experience the rich flavor of dried sardines. The black shichimi pepper and charred green onions on the table go well with the dried sardine soup.

A blend of fish-based soup with bonito flakes, kombu, and pork and chicken-based animal soup, balancing two soups well. This salt ramen has a refreshing taste with the aroma of ginger. Enjoy the change in flavor by breaking the seaweed in the middle without breaking it at the beginning.

A rich bowl made by blending various spices with three types of miso. Adding ginger on top of the chashu changes the aftertaste to a refreshing one. It is delicious as it is, but adding bean sprouts as a topping will make it even more delicious.

Unlike typical tantanmen, Kawasaki's unique local spicy ramen is finished with chili peppers, garlic, and ground meat in beaten eggs. (Although it looks very red and spicy, it is not actually that spicy.) When the spiciness is not enough, we recommend adding spicy seasoning or sansho pepper toppings. Please choose your preferred level of spiciness from mild, medium, and hot.

(8 slices of chashu, boiled egg, 5 sheets of roasted seaweed)

※Raw egg noodles are dipped in beaten eggs and eaten in a sukiyaki style. It is especially delicious when eaten with condiments or soup added to your liking.