MENU
RAMEN
shoyu ramen
pork, medium thick noodle, green onion, bamboo, egg
$15
tonkotsu ramen
pork, medium thick noodle, green onion, bean sprouts, spinach, seaweed, egg
$15
mazemen
pork, thick noodle, bean sprout, cabbage, green onion
$15
spicy cold dipping noodle
pork, thick noodle, bean sprout, cabbage, green onion
$15
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BOWLS
curry rice with pork cutlet
ground pork & chicken, curry, rice, pork cutlet
$18
pork rice bowl
pork, rice, lettuce, poached egg
$13
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SIDES
edamame
4
pork buns
8
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SHOYU RAMEN
MAZEMEN
SPICY COLD DIPPING NOODLE
CURRY RICE WITH PORK CUTLET
THE KITCHEN
HIROMICHI IGARASHI
Hiro grew up in a family that loved ramen. At age 18, he started working at his first ramen shop. One day, Hiro visited Los Angeles and tried the ramen here and was shocked at the poor quality and bad customer service. He thought, “Someday I want to amaze people with really good authentic ramen served at a Japanese level quality of service”.
TADANORI AKASKA
Growing up as a child, Nori was obsessed with ramen. All through high school, he worked at ramen restaurants. Nori then moved to Tokyo and worked at a ramen restaurant where they used over 1,000 pounds of bones per day for their soup base!
JIKASEI is a new concept of ramen created by the founders of the popular HiroNori Craft Ramen.