Kokage Ramen serves authentic Japanese ramen with rich, traditional broths and premium toppings. The menu centers on six ramen varieties: miso, tonkotsu, shoyu, shio, buta kakuni, and spicy tan tan men, each topped with house-made chashu pork, marinated eggs, and fresh vegetables. Diners can customize bowls with additional chashu, buta kakuni, or vegetables, or opt for donburi rice bowls featuring the same proteins. The restaurant complements its ramen with classic appetizers like chicken karaage, pork gyoza, and tempura, plus an extensive tea selection including sencha, genmaicha, and oolong varieties served hot or cold-brewed. Japanese beer, sake, and basic beverages round out the offerings at this focused ramen shop that prioritizes quality ingredients and traditional preparation methods.
Japanese tea. Sen-Cha has a clean and crisp aroma and a refreshing taste.
Japanese tea. A melange of green tea and roasted rice. The rice gives the tea a rich, warm, rather nutty flavor and blunts its astringency.
Chinese tea. Mellow yet powerfully aromatic and very rich in flavor.
Mellow yet powerfully aromatic and very rich in flavor.
Mellow yet powerfully aromatic and very rich in flavor.
Sen-Cha has a clean and crisp aroma and a refreshing taste.
Prawn cooked in light tempura batter
Vegetable cooked in light tempura batter
Japanese pan-fried dumplings filling of mixture of pork and cabbage, chives
Deep-fried chicken Japanese style served with salad and wasabi mayonnaise
Braised pork belly and ajitama (seasoned boiled egg), served on Japanese rice.
Japanese braised meat and ajitama (seasoned boiled egg) served on Japanese rice.
Crispy chicken dressed with a tangy sauce and served with homemade tartar sauce and salad on a bed of Japanese rice.
Deep-fried chicken Japanese style with omelet and wasabi mayonnaise on a bed of Japanese rice.
Miso-based tonkotsu topped with chashu and buta kakuni, egg, bamboo shoot and leek.
Pork based broth topped with chashu, bamboo shoot, oyster mushrooms, ajitama and leek.
Chicken and dashi broth topped with chashu, egg, bamboo shoots and leek.
Salt flavored chicken based broth topped chashu and buta kakuni, egg, bamboo shoot, leek and seaweed.
Pork based broth topped with braised pork, oyster mushroom, egg and leek.
Sesame creamy broth with peanut paste topped with ground pork, egg and leek.
Braised pork belly served on Japanese rice.
Japanese braised pork served on Japanese rice.
Salt flavored chicken based broth, topped with chashu and buta kakuni, egg, bamboo shoot, leek and seaweed.
Chicken and dashi broth with soy sauce base, topped with ajitama (seasoned boiled egg), bamboo shoots, leek.
Veggie broth with Japanese soy bean flavor, topped with tofu, ajitama (seasoned boiled egg), bamboo shoots, seaweed, pak choy, bean sprouts, mushrooms and leek.
Miso based pork broth topped with pork chashu and buta kakuni (pork belly simmered in soy sauce), ajitama (seasoned boiled egg), bamboo shoot and leek. Miso is Japanese soy bean paste.
Pork based broth topped chashu, bamboo shoot, oyster mushrooms, ajitama (seasoned boiled egg) and leek.
Pork based broth topped with buta kakuni (pork belly simmered in soy sauce), oyster mushroom, ajitama (seasoned boiled egg) and green onion.
Sesame creamy broth with peanut paste topped with ground pork, ajitama (seasoned boiled egg), bok choy and bean sprouts.
