Menya Odashi to Nikuto

This is a triple soup made using black Satsuma chicken, Chiran chicken, Daisen chicken, Yamagata pork, and beef tendon from black Wagyu, with a carefully selected water called 'π Water' to extract the umami. The tare is made by blending six types of soy sauce.

This is a triple soup made using black Satsuma chicken, Chiran chicken, Daisen chicken, Yamagata pork, and beef tendon from black Wagyu, with a carefully selected water called 'π Water' to extract the umami. The tare (seasoning) uses four different types of salt.

This is a rich ramen with a thick chicken white soup, generously topped with homemade chili oil, garlic oil, and Sichuan pepper for a spicy and flavorful experience.

A light yet rich soy sauce clear broth ramen enhanced with the umami of free-range chicken and clam stock.

A luxurious donburi topped with creamy eggs and generously drizzled with black truffle soboro sauce, available only on weekdays.

A sukiyaki-style bowl made with high-quality tender ribeye from black Wagyu beef.

This is a flavorful replacement noodle. You can enjoy it as is, or add about two bowls of soup for a second way to enjoy this refill noodle.

This is a simple serving of extra noodles.