Our chef's recipes originate from the Kumamoto region of Japan. The broth is simmered for a period of 2 days. Due to the extensive cooking period, our broth has a deep, well developed flavor that can only be described by experiencing it.
Traditional ramen noodles are egg noodles, which are a soft golden yellow color and appear wavy. The Kyushu tradition serves a straighter lighter colored noodle. Both are handmade and both cooked in an 'al dente' fashion, as they will continue to cook in the broth when served.