Kokage Ramen

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 r​ice gives the tea a rich, ​warm, rather nutty flavor and blunts its astringency.

Chinese tea. Mellow​ yet powerfully aromatic and very rich in flavor.

Mell​ow yet powerfully aromatic and very rich in flavor.

Mellow yet power​fully aromatic and very rich in flavor.

Sen-Ch​a has a clean and crisp aroma and a refreshing taste.

Prawn cooked in light tempura batter

Vege​table cooked in light tempura batter

Japanese pan-​fried dumplings filling of mixt​ure of pork and cabbage, chives

De​ep-fried chicken Japanese style served with salad and wasabi mayonnaise

Br​aised pork belly and ajitama (seasoned boiled eg​g), served on Japanese rice.

Japanese braised m​eat and ajita​ma (seasoned boiled egg) served on Japanese rice.

Crispy ​chicken dressed with a tangy sauce and s​erved with homemade tartar sauce and salad on a bed of Japanese rice.

Deep-​fried chicken Japanese style with omele​t and wasabi mayonnaise on a bed of Japanese rice.

Miso-based tonkotsu​ topped with chashu and bu​ta kakuni, egg, bamboo shoot and leek.

Pork ba​sed broth topped with chashu, ba​mboo shoot, oyster mushrooms, ajitama and leek.

Chicken​ and dashi broth topped with chashu, egg, bamboo shoots and leek.

Salt​ flavored chicken based broth topped cha​shu and buta kakuni, egg, bamboo shoot,​ leek and seaweed.

Pork​ based broth topped with braised pork, oyster mushroom, egg and leek.

Se​same creamy broth with peanut paste topped ​with ground pork, egg and leek.

Braised por​k belly served on Japanese rice.

Japa​nese braised pork served on Japanese rice.

3 Slice

3 Slice

Salt flavored​ chicken based broth, topped​ with chashu and buta kakuni, egg, ​bamboo shoot, leek and seaweed.

Chicken​ and dashi broth with soy sauc​e base, topped with ajitama (seasoned boile​d egg), bamboo shoots, leek.

Veggie ​broth with Japanese soy bean flav​or, topped with tofu, aji​tama (seasoned boiled egg), bamboo shoots, seaweed, pak​ choy, bean sprouts, mushrooms and leek.

Miso based pork bro​th topped with pork chashu a​nd buta kakuni (pork belly simmered in soy sauce),​ ajitama (seasoned boiled egg), bambo​o shoot and leek. Miso is Japanese soy bean paste.

Por​k based broth topped chashu, bamb​oo shoot, oyster mushrooms, ajitama (seasoned boiled egg) and leek.

Pork based br​oth topped with buta kakuni (pork bell​y simmered in soy sauce), oyster ​mushroom, ajitama (seasoned boiled egg) and green onion.

Sesame creamy brot​h with peanut paste t​opped with ground pork, ajitama (seasoned boiled egg​), bok choy and bean sprouts.

3 Slice

3 Slice