키타카타라멘클라 미츠케텐

The soup uses not only pork bones and chicken bones but also kelp from Rishiri, Hokkaido! It is clear, aromatic, and a high-quality product with rich flavor. It is well-known for its use in Kyoto's senmaizuke and yudofu, and is often used as dashi kelp in Kyoto. Additionally, our restaurant is particular about using a large amount of 'hirako niboshi' (dried sardines). There are even people who eat Kitakata ramen three times a day, starting from breakfast, as we provide a bowl that never gets boring every day. You can choose the flavor from soy sauce, salt, or tonkotsu.