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Basic toppings are green onions, two slices of chashu, bamboo shoots and kikurage
Tonkotsu Ramen
$9.95
Tonkotsu (”pork bone”) Ramen has a cloudy white colored broth. It is similar to the Chinese baitang and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suuses the broth with a hearty porkflavor and a creamy consistency that rivals milk or melted butter or gravy
Miso Ramen
$10.25
Miso (”bean paste”) Ramen is a relative newcomer, having reached Japan’s national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily pork broth to create a thick, nutty, slightly sweet and very hearty soup
Shoyu Ramen
$9.95
Shoyu (”soy sauce”) Ramen typically has a brown and clear color broth, based on a chicken and vegetable stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate
Tonkotsu-Shoyu Ramen
$9.95
Tonkotsu-Shoyu (”pork bone and special shoyu base”) Ramen has a cloudy white colored broth. The broth is like a mix of the Tokyo and Kyushu style blend. This style is the newer trend in Japan
