라멘 시시토라

The soup is primarily made from Higo red chicken bones, with just a little bit of pork bones and kelp, simmered slowly over low heat to extract the umami. The tare is made by aging the braising liquid of the chashu and using a replenishing method. By aging for a long time, the umami and depth obtained from the 'time' seasoning results in a flavor that is hard to believe was made using only soy sauce. The custom noodles, which have a high water content, are hand-kneaded to create an uneven curl that allows them to cling well to the soup.

Due to the nature of the noodles, extra noodles cannot be added +100 yen

+100 yen

Chashu is made using the inner thigh of pork, which has a lot of red meat. Since no seasonings other than Yamaboshi soy sauce are used, you can directly taste the umami of the meat soaked in soy sauce. +150 yen

+250 yen

Increased menma, spinach, nori, chashu, and topped with a soft-boiled egg

Spicy Miso Ramen +50 yen (1 spicy) ★ Extra spiciness +30 yen (2 spicy) Additional spiciness can also be added.

+100 yen

+100 yen

+150 yen

+100 yen

1 slice using pork belly +150 yen, 2 slices +300 yen, 3 slices +400 yen

Regular (200g) 1,000 yen Medium (250g) 1,000 yen Large (350g) 1,100 yen Extra Large (400g) 1,150 yen Spicy Miso Dipping Noodles +50 yen (1 spicy) ★ Increase spiciness +30 yen (2 spicy) Additional spiciness can be added beyond that

Small (150g) 1,000 yen, Regular (200g) 1,050 yen, Large (300g) 1,150 yen, Extra Large (400g) 1,250 yen. You can increase the amount of noodles or order extra noodles (100g for an additional 100 yen). Additional toppings are also available.

Includes 2 pieces of fried chicken; free large serving of rice

(3 pieces) 330 yen (5 pieces) 550 yen

0 yen