Aoyama Ramen Online Ordering Menu

Thick, rich, creamy, 15-hour pork broth, topped with chashu, seasoned egg, bean sprouts, scallions, and nori.

Pork bone broth flavored with house soy mix, topped with chashu, seasoned egg, bean sprouts, and scallions.

Pork bone broth flavored with mixed sea salt, topped with chashu, seasoned egg, bean sprouts, and scallions.

Pork bone broth seasoned with soy and house spicy paste, topped with chashu, egg, bean sprouts, and scallions.

Pork bone broth seasoned with red miso mix topped with seasoned ground pork, egg, bean sprouts, and scallions.

Pork bone broth seasoned Japanese curry paste topped with ground pork, bean sprouts, and scallions.

Seaweed, shiitake mushroom broth flavored with soy mix, topped with cabbage, mushrooms, broccoli, cauliflower, and scallions.

Mix of seafood and pork bone broth with fresh ground garlic, topped with bean sprouts, egg, chashu, and scallions.

Choice of any broth.

Variety of fine chopped vegetables and ground chicken cooked in Japanese curry blocks.

Thin sliced ribeye and shredded onions cooked in ground ginger, sake, soy, and Japanese sweet wine.

Diced roasted pork belly with seasoned egg and scallions.

Mixed spicy crab with sweet corn, edamame, pickled ginger, and scallions.

Barbecue fresh water eel with sweet soy and scallions.

Mixed spicy salmon cubes with sweet corn, edamame, pickled ginger, and scallions.

Mixed spicy tuna cubes with sweet corn, edamame, pickled ginger, and scallions.

Sweet corn coated with Japanese mayo, furikake, and shichimi.

Steamed soy bean in the pod seasoned with sea salt.

Crispy pan fried dumpling stuffed with pork and cabbage.

Fried chicken marinade with ground ginger, garlic, soy, sake, and Japanese seven spice.

Fried batter ball with diced octopus, cabbage, and onions served on Japanese egg salad.

Deep fried cauliflower dipped in light tempura batter seasoned with sea salt.

Crispy tempura fried shrimp tossed in sweet chili sauce.

Finely shredded cabbage served with house creamy ginger dressing.