The soup is light but full of intense savory flavors, unlike usual thick type ramen soup. The secret of this soup is the broth. Japanese broth made from seaweed and dried bonito, and broth from chicken and pork is kept in a pot one day before use in order to remove the fat.
The set menu of Ginzasa ramen and Tai-meshi (rice with sea bream). Here, you can't get Tai-meshi by itself. You can enjoy tai-chazuke if you pour ramen soup on tai-meshi after eating the noodles. The delicate taste of soup goes amazingly well not only with ramen, but also with tai-meshi, a rice dish.
Vermilion and black, the owners favorite colors, adorn the interiors. The decor is chic, and contrary to typical ramen restaurants, there are no counter seats. The atmosphere is quiet and relaxing. The moment you enter the restaurant, the good smell of cooking tai-meshi will stir your appetite.
The soup is light but full of intense savory flavors, unlike usual thick type ramen soup. The secret of this soup is the broth. Japanese broth made from seaweed and dried bonito, and broth from chicken and pork is kept in a pot one day before use in order to remove the fat.
The set menu of Ginzasa ramen and Tai-meshi (rice with sea bream). Here, you can't get Tai-meshi by itself. You can enjoy tai-chazuke if you pour ramen soup on tai-meshi after eating the noodles. The delicate taste of soup goes amazingly well not only with ramen, but also with tai-meshi, a rice dish.
Vermilion and black, the owners favorite colors, adorn the interiors. The decor is chic, and contrary to typical ramen restaurants, there are no counter seats. The atmosphere is quiet and relaxing. The moment you enter the restaurant, the good smell of cooking tai-meshi will stir your appetite.