Kumamoto Ramen Kurotei Shimodori

A classic menu item created by the first female owner who loved eggs. The carefully sourced fresh eggs delivered from the egg shop have a different shine and color of the yolk. This luxurious ramen features two egg yolks, shoulder roast chashu, and boiled bean sprouts, taking the best parts of Kurotei Ramen. *If you are not fond of raw eggs, you can change it to one flavored egg.

The large size has 1.5 times the noodles, soup, and ingredients.

The chashu at Kurotei is made from a rare cut of pork that is tender and has just the right amount of fat. It is carefully prepared by artisans using a secret sauce that has been passed down since the establishment of the restaurant. We are committed to creating chashu that is full of flavor but not overwhelming.

※ The large size includes 1.5 times the noodles, soup, and ingredients.

Fresh bean sprouts delivered every morning from a local bean sprout specialty shop, topped on freshly boiled and crunchy ramen. The addition of bean sprouts gives it a light flavor. Please enjoy. You can double the bean sprouts for an additional 40 yen. Please request 'extra bean sprouts' when placing your order.

※The large size includes 1.5 times the noodles, soup, and ingredients.

Kurotei's traditional Kumamoto ramen with a broth carefully made from only pork skull bones, slowly cooked and fragrant burnt garlic oil, special medium-thick straight noodles, chashu pork cooked in a special homemade sauce, green onions, kikurage, and nori seaweed.

*The large size has 1.5 times the noodles, soup, and ingredients.

This set includes our recommended ramen with egg, a pork soboro bowl simmered in our secret sauce, and homemade gyoza that are both chewy and crispy.

Kurotei's soup and vegetables are packed into the meat filling! These gyoza feature a homemade skin that is both chewy and crispy. Please enjoy them with gyoza sauce as you like.

This is a rice bowl topped with minced meat made from leftover pork used in making char siu, seasoned with a special sauce to create a soboro-style meat. It is accented with green onions and fukujinzuke. It is recommended to eat it with a raw egg on top.