Fish broth soy sauce ramen: 850 yen. The broth is made from saba shavings, dried bonito flakes, dried sardines, and Rausu kelp, with a base of broth made from log shiitake mushrooms, dried oyster mushrooms, and surume seaweed. Kaeshi, three kinds of re-finished soy sauce and Mikawa Mirin (sweet cooking rice wine) are used to add umami and sharpness to the strong broth. Homemade noodles are made from Hokkaido wheat with a little whole wheat flour blended in.