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The sweetness of the dumplings has a hidden taste of the back fat. The feature is that the texture is left by cutting the ingredients into large pieces. Let's eat it with homemade ponzu and spicy miso. In order to enjoy various flavors, there are about 15 half sizes of each menu, such as a playground salad (small) 450 yen.

The 1000 yen Genei-ryū ramen, which is made only from natural materials, is a popular menu that combines the natural taste of tonkotsu with the mellow richness of homemade soy sauce using fine ingredients such as dried abalone and dried shell columns. As for the noodles, homemade noodles with a high-quality texture, which is rare in Fukuoka, are used. In addition, 400 yen of egg rice, which is the best choice in Japan, is a popular side menu that most customers order.

It is popular for its W soup, which blends pork bones, animal stock taken from chicken gala, and seafood stock taken from bonito stocks. The specialty tsukesoba appeared in 2004. It had a great impact on the ramen scene in Fukuoka, where the existence of tsukemen had not yet penetrated. The piri pungency is also well received.

One cup of chicken gala soup made by Chinese soba noodles in a Hakata style is the topic. It is a chicken shoyu made by boiling chicken gala, and the unique sweet taste of chicken is behind. It is also possible that one cup of Hakata specialty, water-cooked style, will appear in winter.

The soup stewed with pork bones and chicken gala is blended with several types of boiled rice and vegetables. It is finished in exquisite Chinese buckwheat. Especially popular is the special spicy onion ramen 750 yen. The secret spicy miso and white-haired leek are excellent. It is a dish you want to eat by all means.

Soup using the technique of "calling back", which has been added since its inception, has a light but deep depth and richness. There are also old ramen with fried lard and soy sauce tonkotsu ramen.

A dish made with the recipe of Mario from Argentina, called the European part of South America. The delicate seasoning, which uses a lot of spices, is the only one that makes use of the ingredients. Let's taste such as chorizo 650 yen and Milan-style cutlet 1300 yen with Argentine wine (bottle) 2800 yen.

The general who honed his arms in the world of Sichuan cuisine wields his arms. The specialty is spicy mapo tofu. You want to keep a dish with a Sichuan-style arrangement of ramen and fried rice. You should also check out one-dish dishes such as Minta egg, teppanyaki and winter-only oden.

A restaurant where you can enjoy authentic and original Thai cuisine. It also sells Thai miscellaneous goods and spices. Lunch is from 850 yen. Dinner is from 850 yen to 2800 yen for single items.

Italian shop with fine ingredients from Kyushu. The cooking by the owner-chef who trained in Italy is a real taste that does not spare much effort and does not add too much. The beef is made from Ozaki beef from Miyazaki Prefecture, which is said to be a phantom, and there are many kinds of hand-made pasta that he learned in Italy. The wine is carefully selected by a chef who also has a sommelier qualification, and offers pairing with the dish. You can experience the exquisite mariage unique to a chef who knows both food and wine.