Hana Ramen 一花ラーメン

Tonkotsu Ramen

Rich, milky pork-bone broth with a deep umami backbone, springy noodles, chashu, soft-boiled egg, and nori — the dish the kitchen is known for

Shoyu Ramen

Clear soy-based broth with a cleaner, more delicate profile than the tonkotsu — a strong alternative for those who prefer less richness

Miso Ramen

Nutty, fermented miso base with a warming depth that works especially well in colder months

Chashu Pork

Slow-braised pork belly with a lacquered glaze — tender through and through, often ordered as an add-on or side

Gyoza

Pan-fried dumplings with a crisp, blistered underside and a juicy pork-and-ginger filling — a reliable opener

Soft-Boiled Marinated Egg (Ajitsuke Tamago)

Soy-marinated egg with a jammy, custard-like yolk — one of the better versions in the city, worth adding to any bowl