Aoyama Ramen

Fried chicken marinade with ground ginger, garlic, sake, soy, and Japanese seven-spice with homemade spicy mayonnaise on rice.

Crispy pan-fried dumpling stuffed with pork and cabbage.

Thinly sliced ribeye, shredded onion cook in ground ginger, sake, soy, and Japanese sweet wine.

Variety of finely chopped vegetables and ground chicken cooked in Japanese curry blocks.

Not fully cooked egg. Diced roasted pork belly with seasoned egg, and scallion.

Crispy pan-fried dumpling stuffed with pork and cabbage.

Steamed soybean in the pod seasoned with sea salt.

Fried chicken marinade with ground ginger, garlic, soy, sake, and Japanese seven spice.

Fried batter ball with diced octopus, cabbage, and onion served on Japanese egg salad.

Crispy tempura fried shrimp tossed in sweet chili sauce.

Deep-fried cauliflower dip in a light tempura batters seasoned with sea salt.

Crispy tempura sprouts with white truffle oil.

Thinly sliced ribeye, shredded onion cook in ground ginger, sake, soy, and Japanese sweet wine.

Not fully cooked egg. Diced roasted pork belly with seasoned egg, and scallion.

Fried chicken marinade with ground ginger, garlic, sake, soy, and Japanese seven-spice with homemade spicy mayonnaise on rice.

Variety of finely chopped vegetables and ground chicken cooked in Japanese curry blocks.

Not fully cooked egg. Chef recommended. Thick rich, creamy 15-hour pork broth, topped with chashu, seasoned egg, bean sprout scallion, and nori.

Not fully cooked egg. Chef recommended. Medium Spicy. Pork bone broth seasoned with soy and house spicy paste, topped with chashu, egg, bean sprout, and scallion.

Crispy pan-fried dumpling stuffed with pork and cabbage.

Crispy tempura fried shrimp tossed in sweet chili sauce.

Thin sliced ribeye and shredded onion cook in ground ginger, sake, soy, and Japanese sweet wine.

Medium Spicy. Chicken broth: fried chicken, spicy bean sprouts, green onion with thin noodle.

Mild Spicy. Pork bone broth seasoned with red miso mix topped with season ground pork, egg, bean sprout, and scallion.

Fried chicken marinade with ground ginger, garlic, soy, sake, and Japanese seven-spice.

Chicken broth: chicken wonton, spinach, green onion, fried onion with thin noodle.

Fried chicken marinade with ground ginger, garlic, sake, soy, and Japanese seven-spice with homemade spicy mayo on rice.

Not fully cooked egg. Chef recommended. Thick rich, creamy 15-hour pork broth, topped with chashu, seasoned egg, bean sprout scallion, and nori.

Not fully cooked egg. Chef recommended. Medium Spicy. Pork bone broth seasoned with soy and house spicy paste, topped with chashu, egg, bean sprout, and scallion.

Mild Spicy. Pork bone broth seasoned with red miso mix topped with season ground pork, egg, bean sprout, and scallion.

Medium Spicy. Chicken broth: fried chicken, spicy bean sprouts, green onion with thin noodle.

Chicken broth: chicken wonton, spinach, green onion, fried onion with thin noodle.

Beef bone broth, thin-sliced ribeye, and shredded onions cook in ground ginger, sake, soy, and Japanese sweet wine with udon noodles.

Not fully cooked egg. Pork bone broth flavored with house soy mix, topped with chashu, seasoned egg, bean sprout, and scallion.

Chicken broth: tried chicken, spinach, green onion, fried onion with thin noodle.

Seaweed, shiitake mushroom broth flavored with soy mix, topped with cabbage, mushroom, broccoli, cauliflower, and scallion.

Mix of seafood and pork bone broth with fresh ground garlic topped with bean sprout, egg chashu, and scallion.

Pork bone broth seasoned Japanese curry paste topped with ground pork, bean sprout, and scallion.

Not fully cooked egg. Pork bone broth flavored with house soy mix, topped with chashu, seasoned egg, bean sprout, and scallion.

Choice of any broth.

Crispy pan-fried dumpling stuffed with pork and cabbage.

Crispy tempura fried shrimp tossed in sweet chili sauce.

Fried chicken marinade with ground ginger, garlic, soy, sake, and Japanese seven-spice.

Fried batter ball with diced octopus, cabbage, onion served on Japanese egg salad.

Deep-fried cauliflower dip in light tempura batters seasoned with sea salt.

Crispy tempura sprouts with white truffle oil.

Steamed soybean in the pod seasoned with sea salt.

Thin sliced ribeye and shredded onion cook in ground ginger, sake, soy, and Japanese sweet wine.

Fried chicken marinade with ground ginger, garlic, sake, soy, and Japanese seven-spice with homemade spicy mayo on rice.

Variety fine chopped vegetable and ground chicken cook in Japanese curry blocks.

Not fully cooked egg. Diced roasted pork belly with seasoned egg, scallion.