Kaika

Kaika Ramen made with rare 'kamasu no niboshi' (bitterling fish) broth. The soup is carefully prepared to avoid any unpleasant smell, using a clear broth made from chicken bones with a blend of natural kamasu niboshi, kataguchi iwashi niboshi, and tobio niboshi dashi, all combined with exquisite heat control. The seasoning is made with a special sauce to enhance the natural flavors of the ingredients without additional cooking. The delicate flavor of the kamasu niboshi gives a refined taste with a natural sweetness, resembling the calm surface of the water. We offer two options: soy sauce and salt.

The noodles cut in the in-house noodle room are wide enough to remind you of thick noodles. They have a good chewiness while being easy to eat, and we have devised it to have a good dipping sauce. Unlike the divisive niboshi (dried sardines), the kamasu niboshi has little bitterness or off-flavors, allowing you to feel the straightforward smoothness in your throat.

Abura soba is essentially 'ramen without soup'. Instead of soup, it is served with a special sauce and oil mixture, and you can add vinegar or chili oil according to your preference. The hot noodles are then mixed with the sauce and oil before eating. Despite its name, abura soba is lower in calories and salt compared to regular ramen.

Chashu 310 yen, Menma 110 yen, Ajitama 110 yen, Nori 110 yen

Kaika Meshi 310 yen, Tamago Kake Meshi 210 yen, Hakumeshi 110 yen

Kaihana Gyoza (5 pieces) 270 yen

Kaihana Gyoza (Frozen 20 pieces) 810 yen