이와모토야 카나자와에키니시텐

A vegetable potage soup where various vegetables are slowly simmered until they become thick and creamy, concentrating the umami and sweetness of the vegetables. The soup is combined with a miso sauce made with Shinshu white miso and Mie prefecture bean miso, creating an excellent flavor combination! This soup, packed with nutrients from the vegetables, will warm your body. Available as a limited-time product until 3/10. As it is the most popular item, it is sure to sell out, so please be careful not to miss out on it!

This is a spicy miso topping for Vegepota Rich Miso. You can choose from level 1 to level 5 spiciness. Many people are overwhelmed by the spiciness of level 5. If you like spicy food, please give it a try! (Not recommended for first-timers to try level 5)

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 unpleasant odors, 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 matured 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 finished by stir-frying to bring out a fragrant aroma.

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

Selected from several types of seaweed, just like rock seaweed. 5 sheets.

When added to soup, it mixes well with noodles, providing a smooth and slippery texture, and a delightful creamy mouthfeel.

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

One of Iwamotoya's popular side dishes! Iwamotoya'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

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

Yurinchi. Deep-fried chicken with green onion sauce.

Plenty of homemade tartar sauce recommended by the shop owner.

Wasanbon is a rare high-quality Japanese sugar that is still produced without the use of machinery in parts of Tokushima and Kagawa prefectures. This pudding is made using this sugar generously. This is what happens when Iwamotoya makes sweets.