Chuka Soba to Gyoza Daimon

Chuka Soba | 中華そば

It looks like a simple, classic bowl of ramen, but once you taste it, you can immediately tell that the flavor is different from an ordinary chuka soba.

The soup is very easy to drink, and with the first sip, the umami from several different ingredients spreads across your palate. It also has an addictive quality that keeps you wanting another sip.

The chashu is also delicious.

It is the kind of ramen that never gets tiring — a bowl I could honestly eat every day.

Ajitama Chuka Soba | 味玉中華そば

It is basically the same ramen with an ajitama added, but I think this egg deserves special attention.

Personally, most seasoned eggs are simply “good,” but the ajitama here stands out. It has just the right amount of softness in the yolk, and the flavor is packed with umami.

Ever since I first tried it, I always order the ajitama whenever I eat here.

Half Gyoza (3 Pieces) | 餃子ハーフ（3個）

This gyoza is also simply delicious.

There is nothing particularly unusual about it, but that is part of the appeal. It has a classic, familiar flavor — the kind of gyoza that feels exactly like what good gyoza should be.