Nutritious Ramen Fix Every Day of the Week
We've got you covered with a variety of unique options, including vegan and seasonal choices. Each region in Japan showcases its own take on ramen, and we're excited to bring these experiences to your table with tonkotsu, miso, and shoyu broths.
Crafted to be better tasting and better for you with protein up to 28g, and if you are worried about sodium in the broth, follow Japanese moms' advice and "sip, don't slurp!"
Autumn Tanmen Ramen
Region: Kanto Region (East Japan)
Flavor: Lighter, tangy, salty, and savory
Key Nutrients: Vitamins, fiber (from veggies)
Fun Fact: Like many ramen dishes, Tanmen is often enjoyed during family gatherings and celebrations, highlighting its role in bringing people together over a warm, comforting meal. It’s a dish that embodies the spirit of sharing and togetherness! Our chef is excited to present a seasonal version featuring autumn veggies.
Autumn Tanmen Ramen (Vegan)
Region: Kanto Region (East Japan)
Flavor: Lighter, tangy, salty, and savory
Key Nutrients: Vitamins, fiber (from veggies)
Fun Fact: Like many ramen dishes, Tanmen is often enjoyed during family gatherings and celebrations, highlighting its role in bringing people together over a warm, comforting meal. It’s a dish that embodies the spirit of sharing and togetherness! Our chef is excited to present a seasonal version featuring autumn veggies.
Pork Ramen (Tonkotsu Shoyu Ramen)
Region: Fukuoka (South Japan)
Flavor: Savory pork & soy sauce broth
Key Nutrients: Collagen, amino acids
Fun Fact: This savory broth was born when a chef accidentally boiled pork bones a bit too long, giving us the rich and creamy broth we savor today.
Tan Tan Ramen with Ground Chicken
Region: Yokohama (Near Tokyo)
Flavor: Chili oil, sesame, creamy soy
Key Nutrients: 28g protein
Fun Fact: Tan Tan Ramen, a Japanese adaptation on the Chinese Sichuan dan dan mian, is characterized by a flavorful topping and a spicy yet creamy broth. The dish's name, Tantanmen, is derived from the "dan dan" sound associated with street vendors using carrying poles (dan) to sell this dish in China's historical culinary landscape.
From Monday to Sunday, From Miso to Shoyu: Your Week, Your Ramen Adventure.
