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Miso (Bean Paste) Ramen is a relative newcomer, having reached prominence in Japan around 1965, This uniquely Japanese Ramen was originally developed on Hokkaido, It features copious amounts miso blended with an oily pork broth with combine to create a thick, nutty, yet slightly sweet soup
This ramen uses the same vegetable broth base but is topped with shrimp, scallops, crabmeat, fish cakes, scallions and seaweed.
Shoyu (Soy Sauce) Ramen typically has a clear, brown-colored broth made from chicken and vegetable stock with plenty of soy sauce added, this method results in a broth that's tangy, salty and savory yet still fairly light on the palate.
Tonkotsu (Pork Bone) Ramen has a cloudy, white colored broth made from boiling pork bones, over high heat for many hours, there by releasing the fat and collagen this method infuses the broth with a hearty pork flavor and creamy consistency that rivaling that of melted butter.
Tonkotsu Shoyu Ramen is a mixture of tonkotsu (cloudy white colored broth from boiling pork bones) and Shoyu (Clear brown-colored broth made from chicken and vegetable stock with plenty of soy sauce added)
This ramen features a delicious vegetable broth base, topped with mushrooms, tofu, bean, scallions, and seaweed