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【Beef broth soup】

Meticulously extracted light taste soup broth is made from beef genkotsu ( knee bone), tendon, beck, and tail bone.  You can taste this umami and sweetness only from high quality beef.  To finish off the soup, put the rice in the soup after finishing the noodle as the last treat, porridge.

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【Pork broth soup】

Slowly simmered soup broth is made from the combination of pork genkotsu (knee bone) and seafood dashi (soup stock) which made from bonito flakes, niboshi (dried sardine), seaweed, and scallops. You can enjoy richness of the soup, but aftertaste is not too heavy.

 

【Noodle】

Highly particular about the allocation of flour and water addition rate for straight noodle.  Lower water addition noodle is well matched with both beef and pork broth and you can also taste the light crispness of the noodle.

 

【Toppings】

Special Beef broth noodle is topped with home-made Japanese roast beef.  Japanese beef is carefully selected by the chef and made by slow, low-temperature cooking.  It is soft and tender.  Enjoy a bowl of a ra-men filled with chef’s special passion.