Sansotei Ramen

Black Garlic Tonkotsu Ramen

The signature bowl: rich milky pork broth darkened with charred garlic oil that adds a roasted, smoky depth on top of the creamy base

Chashu Pork Add-on

Extra slices of braised pork belly, tender and fatty with a caramelized soy glaze — a worthwhile upgrade to any bowl

Soft-Boiled Seasoned Egg

Ajitsuke tamago with a jammy yolk and a soy-mirin cured white — a textbook ramen egg done right

Tonkotsu Ramen

The same creamy pork broth base with a chili-spiked red oil swirled through — heat is present but doesn't overwhelm the broth's richness

Shio Ramen

A lighter, salt-seasoned clear broth option for those who want the craft without the pork-fat intensity — less distinctive than the tonkotsu but competently made

Gyoza

Pan-fried pork dumplings — serviceable but unremarkable; the filling is fine but the wrapper lacks the crispiness you'd want