Ramen Kagetsu Arashi

Arashi Genkotsu Ramen, a Kagetsu Arashi staple, pairs pork-bone broth and soy sauce with back fat and a matured secret sauce. Choose thin or medium-thick noodles to suit your preference while keeping the same signature flavour at the heart of the bowl.

One diner at the Nakanobu branch enjoyed a chashu ramen topped with crisp spring onion, alongside buta meshi (pork rice) and gyoza. Another mentioned the pleasure of crushing fresh garlic into the bowl to taste. Toppings also include seasoned soft-boiled egg, spinach and seaweed, giving you ways to put your own spin on the standard ramen.

For miso, try Arashi Genkotsu Ramen Miso; the salt-flavoured ramen is another option, described as having a rich, savoury broth. Spinach is recommended as a topping for the salt ramen. Beyond ramen, Teppan Itameshi is cooked on a hot plate and comes in soy-butter or garlic-butter flavour; stir it until it reaches your preferred level of doneness. Gyoza and buta meshi offer further ways to make the meal your own.

If you would like something extra after your noodles, set meals pair gyoza with rice or with buta meshi. The Nakanobu branch is open daily from 11:00 until 2:00 the following day, making it an option for a late meal. Payment is cash only.