和風魚介出汁創作麺処 後関

This is ramen made with fresh iwashi used whole. Its aroma and flavor surpass that of niboshi.

This is ramen made with broth from Atlantic salmon that has a rich fat content. It has a mild flavor with reduced saltiness.

This is ramen made using the whole fatty Mehikari. It has a fragrant aroma and a refined taste.

This is ramen made with whole sweet shrimp.

There are many types of tai broth ramen, but I believe there is no ramen that maximizes the flavor of the tai itself. Please judge.

This is ramen made using whole buri with rich fat. It maximizes the deep flavor of buri.

This ramen uses flounder broth extracted over a long period of time through several processes from high-quality fish. I believe you won't find anything like it anywhere in the country. Saltiness, sweetness, sourness, bitterness, umami. It's guaranteed to overturn the image of flounder packed with all the flavors.

This ramen uses a high-quality fish broth series with a refined richness and a lighter flavor of Kinki fish broth. I believe there is no other soup in the country that is used so luxuriously.

A premium fish broth series that is truly a lump of umami. This is a ramen made with nodoguro broth. While nodoguro ramen can occasionally be seen, we take pride in our unique ramen that brings out the charm of nodoguro even more, thanks to our method that uses minimal seasoning.

This is ramen made using broth from red snapper that has been prepared through a long process with many steps. It is a must-try ramen. It has a strong umami flavor, similar to black throat sea perch and kinmedai.

This ramen uses a generous amount of surumeika, which has become a luxury ingredient due to the decreasing catch volume year by year. The combination of ikagoro and surumeika creates a very rich broth.