라멘 이치

Noodles made from Hokkaido-produced Kita Honami and Dosanko U whole wheat flour blended together. Broth made from blended back mackerel from Chiba Kujukuri, white fish from Hiroshima Setouchi, flying fish from Kumamoto Prefecture, and Rausu kelp. Soy sauce primarily from Hyogo Prefecture Suehiro soy sauce, blended with soy sauces from various breweries across the country including Akita and Fukuoka. Chashu made from pork shoulder loin marinated in a special sauce and slowly cooked at low temperature.

Special scallion sauce and rich eggs sourced from a contracted farm are used.