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All seven KAPPA Ramen HONPO branches have the same basic style, but the menu selection and the taste are slightly different. The soup follows the standard tonkotsu preparation for 8 hours from the bone. Only one tonkotsu soup is on the menu. The shoyu tonokotsu ramen with a rich and gentle taste made of pork back fat is popular with both genders. The straight noodles free from additives and preservatives are made and delivered daily from the factory. KAPPA ramen keeps a good balance of the soup and the noodles without being too rich. The shop opens until 4AM am in the morning and is a good decision where to finish up your happy night out.

The secret of okonomiyaki is to cook it slowly. Once you flip it, it is thouroughly and slowly steam-cooked without touching or pressing. The water in the cabbage brings out the taste. Because the entire cooking process happens in front of our guests, it is important to make it enjoyable as a performance. We exclusively select eggs with two yolks. We also believe that cooking soft-cooked eggs is important. We loyally follow my professor's teachings, who said, "If you make delicious food, guests will naturally follow", and we do what we have to do for this everyday. The iron griddle is polished untill it shines after closing. We make sure that viewing the cooking process is as enjoyable as the taste of your food.

All seven KAPPA Ramen HONPO branches have the same basic style, but the menu selection and the taste are slightly different. Izumisano ramen shop has a free one ramen refill on weekdays like other shops to satisfy the local demand. The soup follows the standard tonkotsu preparation for 8 hours from the bone. Only one tonkotsu soup is on the menu. The shoyu tonokotsu ramen with a rich and gentle taste made of pork back fat is popular with both gender. The straight noodles free from additives and preservatives are made and delivered daily from the factory. KAPPA ramen keeps a good balance of the soup and the noodles without being too rich. The shop opens until 4AM in the morning and is a good decision where to finish up your happy night out.

The popular Tokyo ramen store has opened in the Dai Nagoya Building. Regardless of night or day, people have been making queues to eat at this popular store!A bowl covered with thickly rolled meat slices.A flavorful naturally refined soy sauce is used for the ramen soup.With plenty pork meat and potherbs, the soup is clear, tasty with a elegant taste quite different from the looks of it.By adding the ginger which is served on the side, a whole new refreshing sharpness to the flavor is born. You will understand why the producer, Keisuke Takeda having experience in diverse cuisines from French to Japanese is called an innovator when you taste this Niku Soba.It is a Tokyo style ramen with a hint of nostalgia and an avant-garde flavor at the same time!You must also try the Nagoya exclusive Miso flavor.

The eggs are separated into white and yolk and lightly stirred, separately. Pour the white portion into soy sauce based soup first, then, pour in the yolk, so that fluffy yet thick texture is achieved. Daisen chicken is moderately soft and fits perfectly with soy sauce based soup. It is used at the main branch of "Torifuji" as well. We usually use 50-day-old chicken, because the taste and texture are suited for Oyakodon (chicken and egg on rice). When it comes to chicken, freshness is the most important factor. This restaurant buys whole chickens from the market at Daisen and cuts them into pieces every morning. All of our menus use chicken only because we believe in the taste of our chicken and want the customers to know it too. Mr. Kubo knows the deliciousness well because he was once a customer of this restaurant and was impressed by the signature Oyakodon. Enjoy the variety of our chicken cuisine. There is a counter table for customers who come alone, and tables for groups. There may be a queue at lunch t

All seven KAPPA Ramen HONPO branches have the same basic style, but the menu selection and the taste are slightly different.Kappa Ramen Honpo Sennichimae branch is rooted to the region.The soup follows the standard tonkotsu preparation for 8 hours from the bone. Only one tonkotsu soup is on the menu. The shoyu tonokotsu ramen with a rich and gentle taste made of pork back fat is popular with both genders. The straight noodles free from additives and preservatives are made and delivered daily from the factory. KAPPA ramen keeps a good balance of the soup and the noodles without being too rich. The shop opens until 5AM in the morning and is a good decision where to finish up your happy night out.

Not only does our soba (buckwheat noodles) feature heaps of aasa (a type of Japanese seaweed) as a topping, but the aasa is also kneaded into the buckwheat noodles themselves to give the dish a hearty ocean fragrance. Enjoy it paired harmoniously with our naturally-flavored dashi broth. The aasa used in our Aasa Soba is a product of Kitanakagusuku, a village famous for the product. The seaweed is treated thoroughly with water, resulting in a fine aroma, smooth texture, and a pleasant fragrance. Our theme is to go above and beyond the expectations of those guests who've traveled from afar to dine with us. We emphasize not only our fine flavors, but our charming atmosphere, and warm Okinawan service and hospitality. Our building was constructed in Ryukyuan style, shortly after WWII. With the Ryukyuan red tiles, hibiscus flowers, and the Shiisaa statue on the roof, a scene that is quintessentially Okinawan will unfold before your eyes.

Now in our 34th year of business in Hakodate! We are always able to serve dishes made with freshest seafood because we are located within a market. We have a varied menu with over 50 items, including ramen, set meals, and donburi (rice based dishes)!

The old-fashioned Omuraisu (omellete rice), spaghetti napolitan and hamburger steaks are popular. We think about each and every customer as we prepare our ‘home-style’ meals. Please inquire at the restaurant for details.