Ramen Kamuro

The soup is made light so you can drink it all the way to the end without feeling heavy in your stomach. For flavor, black pepper is used, and for aroma, green peppercorns; add chili oil to your liking in the second half.

A light yet rich soup with layers of flavor extracted from tomatoes and mushrooms. The umami and depth of flavor from the kombu vinegar pairs well, making it a recommended choice for health.

A pure white soup with sesame, soy sauce, ground meat, the umami of mushrooms, homemade chili oil, and detox spices. Please enjoy by breaking the egg. Adding vinegar will keep it refreshing until the end.

This is a dry mixed noodle dish with direct umami and spiciness, made with chicken tantan soup. Adding chili oil makes it smoother, while adding kombu vinegar makes it milder.

Plenty of vegetables with half the noodles. The vegetables are complemented by yuzu pepper and the soup is enhanced with kelp vinegar for a smooth and refreshing health boost. This is a guilt-free ramen full of flavor and nutrition.

Spring limited white soup dipping noodles with a rich asari broth. A cheerful ramen of spring with the taste of asari, the aroma and flavor of sakura shrimp, and the sweetness of cabbage.

Combining the flavor of chicken white soup with domestic lemongrass and kaffir lime leaves, and squeezing Miyazaki hebesu for a refreshing Asian taste.

A rich potage soup made by combining chicken white soup with pureed mushrooms. The aroma of truffles, the texture of mushrooms, and the flavor of smoked cheese create a bowl that evokes the feeling of autumn.

Ground chicken served on white rice. Enjoy it with ramen soup.

This is a delicious appetizer with homemade spicy oil, black vinegar, and the texture of green onions.

This is a dish of chicken breast cooked at low temperature, topped with a special sesame sauce.

Boiled chicken skin and bean sprouts are mixed with a special salt sauce and sesame.