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This is a carefully crafted bowl of clear soup made with chicken broth, Hokkaido's Rausu kelp, and shiitake mushrooms, combined with a broth slowly extracted from clams and asari clams, served with homemade noodles made from whole wheat flour. The dish is designed to allow you to experience the aroma of chicken when you taste the soup and the umami of the shellfish when you drink it. Additionally, by dissolving the accompanying matsutake paste, the deliciousness is doubled with the perfect pairing of shellfish and mushrooms! The toppings include pork chashu infused with the aroma of rosemary and chicken chashu steamed at low temperature, wrapped in black olives, all carefully selected to complement the soup. Enjoy this ramen with a commitment to flavors that you won't find anywhere else.

A creamy ramen made by combining three types of broth: chicken white soup, pork bone, and shellfish broth. By frothing the soup with a hand blender, the oil and water in the broth blend finely, enhancing the smooth texture and the aroma of the ingredients. We hope you enjoy the balance of toppings, each prepared with consideration for acidity, sweetness, bitterness, and umami texture, to match this new sensation of soup.

This dish uses a generous amount of seasonal oysters and is made with a unique broth. It is highly recommended for oyster lovers and ramen enthusiasts. The rim of the bowl is garnished with bottarga, which can be dissolved in the soup or dipped with the noodles, according to your preference. Additionally, squeezing sudachi halfway through will enhance the umami of the oysters with the refined acidity of the sudachi.

Mobara Ramen, a local ramen from Mobara, features a clear chicken broth with floating back fat and is served with grated yuzu and daikon, resulting in a lighter taste than it appears. Of course, no chemical seasonings are used at all. For those who want a hearty meal, we offer options to increase the amount of pork belly with double, triple, master, and god servings, so please give it a try!

The soup is made with clam broth enriched with duck stock. The rich umami of the clams, which are high in succinic acid, enhances the flavor of the duck meat. Additionally, the noodles are chilled with water and soaked in a kombu and shiitake mushroom infusion. Enjoy the delightful pairing of the flavorful thin noodles made with whole wheat and the dipping sauce.

Handmade dumplings without garlic. The main ingredients are chicken, shellfish, and mushrooms, blended with vegetables and added to Nishisou chicken broth for a juicy yet light finish. The dough is made from freshly prepared Miura family noodles. Enjoy the chewy texture.

You can choose between pork chashu and chicken chashu.