Chinese Soba Ikkyu / Kofu City

The soup is made by simmering pork bones for a long time and blending several types of miso to create a punchy flavor that is well-balanced with the backfat.

For the noodles, we use flat, curly noodles from Kanejin Foods in Sapporo that have a high amount of water, making them smooth and chewy!

The char siu pork shoulder loin that has been slowly cooked at a low temperature is moist and tender, and the flavor of the pork is concentrated.

We recommend dipping it in the salt ramen sauce and topping it with a salted egg (+150 yen) that has a melty yolk.

With 7 seats at the counter and 20 seats at tables, the restaurant is spacious so you can relax and enjoy your meal.

In addition to the ramen with back fat as the main character, there is also a simple ramen with salt ramen topped only with green onions, which is the perfect way to end your drink, and an original menu with rice topped with five slices of chashu and pepper and onion sauce.