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Most ramen contains fat (abura). Inaba's soup is extracted for 3 days to remove all fat, yet it is emulsified to be delicious! It is considered very good for health-conscious individuals! The fat that has been removed is further processed to remove umami and odor, and is added as kelp oil according to the type of ramen.

Autumn ramen replicates the clear taste of the autumn sky in a bowl! And after finishing it, the lingering taste resonates in your mouth for nearly 30 minutes!

How about splitting the ramen in half and pairing it with fond de veau curry?

The taste of a local fishing town! The rich and mellow flavor is stimulating. *Please feel the warmth as the cold winter ends and the spring sunshine spreads across the earth.

How about having half a bowl of ramen and a mini pork bowl?

You can taste the deliciousness of the soup! Made mainly with seaweed salt, we use 4 types of salt. *The blue stem mustard is represented by a crocodile, the white leek is a rabbit, and the roasted pork and sinachiku represent the Oki Islands and the mainland, creating a fairytale ramen that portrays a myth within the bowl.

Enjoy the deliciousness of the soup with nothing added! *Create your favorite flavor with toppings!

A passionate ramen that is dedicated to ramen! It is a ramen that enjoys the soup without adding any seasoning (such as tare) or toppings, using a soup that has had all the fat removed. *This is a new ramen style that can only be enjoyed with Inaba's white rabbit in Japan!

A masterpiece that can only be tasted in Boso! We are particular about miso, using the precious soybeans 'Koito Zairai' from Kimitsu to make homemade miso, and letting it sit for a year with a pine leaf pressed lid. We also use ingredients from the sea of Boso, such as Tomiura-produced peanuts, to make miso sauce, with other surprising secrets...

Tsukemen is a masterpiece created over six months for customers who love tsukemen. The noodles are coated with garlic oil, and the dipping sauce is topped with hot leek oil. It is a fragrant and spicy tsukemen.

Refreshing and slightly twisted, finished with Inaba-style flavor.

Spicy ramen.

Veal bone curry is made using the finest ingredients of veal bones and vegetables! The portion size is equivalent to a serving of rice in a regular household rice bowl and comes in one variety. There is no option for a larger portion.

A bowl topped with sautéed green onions and sautéed pork. The aroma of soy sauce fills the air, and the creamy texture of the egg yolk is irresistible.

Would you like to have it with half-sized ramen?

This year's dumplings are made by sautéing finely chopped onions in kelp oil until dark brown, adding extra richness to the flavor.

Passed down from aunt to mother and then to daughter-in-law, this taste of 80 years of Yokohama tradition is simply exceptional in its deliciousness!

The first attack is the black pepper. Then, the harmony of the meat umami and onion spreads in your mouth. And finally, the intense impact of the white pepper resounds. This deliciousness is sure to become addictive!