The Perfect Temperature for Delicious Soup
To make our mild, pearl-colored Tonkotsu soup, we take the time about 20 hours to simmer the pork bones before adding our vegetables, dried fish, kelp and other special ingredients.
We cherish the exceptional taste and flavor of our special soup and insure that it is never boiled.
Although some of you may believe that the soup may not be hot enough, we purposefully maintain the soup at its optimal temperature to best be enjoyed by everyone, be they children or the elderly.
We strictly maintain the exact same cooking standards as the other Ramen Santouka restaurant around the world.
- Pickled Plum
- Pickled plum is our signature topping which has served only Shio Ramen. Our pickled plum has a sour taste and light crunchy texture.
- We sampled many types of noodles before deciding to use our medium sized noodle. The noodles have a good flavor and aroma and blend well with the soup.
- Bamboo Shoot
- Our Menma has a light crunchy texture. The salt has been reduced as much as possible and no extra seasoning has been added to keep the flavor of the soup consistent.
- Jelly Ear
- Our 3mm strips of Kikurage add a bit of texture to our soups.
- Our Cha-shu is made from one certain part of pork back ribs where the meat and fatty portions are well balanced.