Usagi Ramen

A refreshing cold buckwheat noodle summer menu made with homemade dipping sauce.

This is a chicken katsu rice bowl reinterpreted in the style of oyakodon.

A rice bowl topped with chashu, which is pork belly cooked tenderly in a soy sauce marinade.

This is a rice bowl reinterpreting the Japanese-style omelet with a pork loin cutlet made from Jeju black pig tenderloin.

Cheese katsu wrapped in rich and flavorful cheese with pork

This is handmade karaage made from seasoned chicken thigh meat. It is a signature side dish of Usagimei.

This is Tamago Katsu, a reinterpretation of Japanese-style rolled omelette as katsu.

Extra serving of Chashu Rice Bowl

A rice bowl made with pork marinated in Japanese-style soy sauce seasoning.

This is a dipping ramen made by concentrating a double broth boiled with domestic pork, served with thick noodles to be dipped in the sauce.

This is a mixed ramen dish that is eaten by mixing various vegetables and noodles.

This is a red broth ramen with a spiciness level similar to Shin Ramyeon.

This is a miso ramen that combines the advantages of three different types of miso, featuring a subtle aroma. (Toripaitan broth)

This is shoyu ramen that emphasizes umami by aging a blend of two types of soy sauce.

A rich broth made from a huge amount of domestically sourced native chicken and coastal herbs from the West Sea. (All ramen are the same)