Menya Kaido

This dish is made by extracting dashi from chicken, pork, Toyama white shrimp, spiny lobster, and red shrimp, and enhancing the aroma with flavored oil extracted from two types of shrimp. The noodles used have a good texture and are thick, allowing them to blend well with the soup. This is the signature dish of our restaurant.

Made with a broth base of chicken, pork, Bullhead bonito flakes from Gobius deep, Bullhead mackerel flakes from Gobius deep, bonito flakes from Yaizu, seasonal dried sardines, and clams from Kumamoto. Topped with aromatic oil (squid, bonito flakes). Enjoy the umami of seafood in this dipping noodles.

Made with chicken and chicken bones as the base, enhanced with the aroma of chicken fat from Hinai-jidori chicken produced in Akita Prefecture. Mix the aromatic oil (made from squid, dried fish, and bonito flakes) poured on top of the bowl halfway through to enjoy the change in flavor.

Made with a base of whole chicken and chicken bones, combined with dried horse mackerel, mackerel, bonito flakes, and dried sardines to create a flavorful broth. Enjoy the change in taste by mixing in the aromatic oil (made from squid, dried sardines, and dried horse mackerel) drizzled on top of the bowl halfway through.

A unique dish from Menya Kaido, where thick noodles are mixed with their original sauce and high-quality pork fat, creating a flavor that becomes addictive once you try it! The coarse black pepper adds an accent to the dish. As a complimentary service, there is a special (seafood) soup available for the oil ramen. Please feel free to ask for it whenever you like.

We have combined a rich sauce made with carefully selected Sichuan pepper, red chili pepper, and aromatic oil with oil noodles. Enjoy the fragrance that stands out within the spiciness and further umami. You can adjust the level of spiciness and numbness separately from 5 levels!

Beef tendons from Hokkaido are simmered until tender, then cooked in a sweet and savory soy-based sauce.