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.
We offer 2 styles of fresh ramen noodles. Traditional ramen is a thick wavy egg noodle. Kyushu ramen is a thin straight light colored noodle. Both are handmade and both cooked in an 'al dente' fashion, as they will continue to cook in the broth when served.