Menya Teiji

Using fresh domestic whole chickens, we thoroughly removed blood and impurities from the carcass and feet, simmering it over high heat for more than 4 hours to extract all the flavors. There is no unpleasant odor, and it has a creamy, gentle taste that allows you to feel the natural sweetness and richness of the chicken. It has been perfected into an ideal ramen that you won't get tired of even if you eat it every day.

This is a very popular delicious risotto. First, we take the leftover chicken broth and reheat it with the rice.

Top with shredded cheese and scorch with a burner. Fragrant.

Crack the homemade onsen egg!

Grate Parmigiano-Reggiano. The aroma and taste are worlds apart from powdered cheese.

Sprinkle with chopped green onions and it's done‼️ Isn't it a great risotto for a ramen shop? (^^)

The creamy broth of chicken white soup is perfectly matched with several types of spices for a delightful spiciness. Despite its aggressive appearance, the mild and gentle heat is sure to be addictive.

Like chicken white soup, we carefully cooked it for 4 hours at the optimal temperature to extract the most umami, removing blood and impurities to the extreme. This ramen, which also has a hint of sweetness, is a very popular dish.

This is a new menu item alongside 'Red and White Soup'. The base is the same as the chicken broth ramen, but it's perfect for those who want a little more spiciness. Just like the red and white soup, you can rest assured that it is not as spicy as it looks.

A hearty dish of thick noodles made with whole wheat flour, topped with chashu (braised pork), mizuna (Japanese mustard greens), menma (bamboo shoots), onions, chicken soboro (minced chicken), a soft-boiled egg, fish powder, and Parmesan cheese. Comes with rice!

If you're feeling a bit unsatisfied, try 'Aedama'! It's 100 grams of thin noodles. They are already flavored, so you can eat them as they are. Of course, they are also delicious when added to the soup.