Mankai Tenmabashi Ten

This is a pure Hakata ramen made with a soup that has been simmered for 16 hours using pork head, knuckle, backbone, and back fat from 'domestic Japanese pork'. It uses a blend of several aromatic vegetables such as kelp and garlic, along with a mix of rich and light soy sauce from the long-established Hakata Joko Soy Sauce. The noodles are homemade, using 28th number thin noodles. They are characterized by their lightness and crispy texture, so please enjoy them either very firm or firm.

Pure Ton is filled with a special soft-boiled egg.

A luxurious bowl topped with one slice of char siu, egg, and seaweed.

The soup uses pure tonkotsu broth, and the sauce is made by soaking shrimp, scallops, shiitake mushrooms, and kelp in water for two days, seasoned with sea salt and a light soy sauce from the long-established Hakata Joko soy sauce. The aromatic oil also uses scallops, concentrating their umami flavor. The noodles are homemade No. 28 thin noodles. They are characterized by their lightness and crispy texture, so please choose either hard noodles or regular noodles.

Tide Ton comes with a special soft-boiled egg.

A luxurious bowl topped with one slice of chashu, egg, and seaweed on shio ton.

We developed this ramen to create a spicy and stimulating dish using tomatoes. We sautéed tomatoes with special spices, added cheese, onions, and pea shoots, and finished it with a colorful presentation. Enjoy the addictive spicy deliciousness and collaboration with pork bone broth. The noodles are made with high-hydration dough, finished like fresh pasta.

Toma Ton comes with a special soft-boiled egg cooked to perfection.

A luxurious bowl topped with one slice of chashu, egg, and seaweed from Toma Ton.

Please pour the finished soup over the small rice topped with cheese and chopped green onions and enjoy.

Soul food of Hakata. Eight hot gyoza per serving.

Served with savory stir-fried chashu topped with a special sweet sauce, seasoned with black pepper, and accompanied by shredded white leeks.

We topped rice with mentaiko (spicy cod roe) and jako (dried young sardines) shipped directly from Hakata, and drizzled it with aged Kyuju soy sauce from a long-established shop in Hakata.