Soy sauce ramen 700 yen. Soup made with plenty of female chicken broth and moderately firm, straight noodles. The atmosphere of old-fashioned Chinese noodles is comforting.

Thick niboshi (dried sardines) 780 yen. 4 kinds of niboshi are blended into the soup, which has no peculiar taste and a concentrated flavor so deep you will want to drink it all up. You will be captivated by niboshi with this bowl of soup.

Ramen noodles (ordinary): 830 yen (soy sauce). A bowl of noodles and broth combined with a generous amount of kujo-negi (green onions) makes for a crispy and tight bowl. Choice of soy sauce, pork bone broth, or miso.

Ramen: 750 yen. The visual of the thick, round pieces of chashu pork and the square of nori seaweed is just as it was in the old days. The richness of the soy sauce, combined with the fatty back fat and a dash of seasoning, makes this a dish that will make you want to eat white rice.

Black incense flame tandan noodles (black) 800 yen. A black that combines the flavor of the original sauce, which is expressed through aging and addition, and the exhilaration of Chinese pepper. If you leave the burnt bits until the end, it will contain the soup and become risotto-like.

Chinese noodle soup (ordinary 700 yen). Handmade, non-chemical ramen. It is recommended to eat it with one free boiled egg provided on the table.

Tanba black chicken clay pot noodles 1,380 yen. It has a simple composition, consisting of whole chicken with soup and plenty of Kujo green onions. Because it's an earthenware pot, the soup stays warm forever.

Phantom Chinese noodles (ordinary) 880 yen. It is so popular that long-time customers line up on weekends. The simple taste of the ingredients can be felt one by one. Enjoy the aroma as well.

Ramen No. 2, 1000 yen. This dish is made with Akashi octopus caught by the owner, Mr. Tanino, and fresh porcini mushrooms, which are rarely seen in Japan. The complex flavor and aroma of this dish will fill your mouth with delight.