“with recipes originating from the Kumamoto region of Japan”
Our chef's recipes originate from the Kumamoto region of Japan. The broth is simmered for a period of 2 days. Due to the extensive cooking period, our broth has a deep, well developed flavor that can only be described by experiencing it. Traditional ramen noodles are egg noodles, which are a soft golden yellow color and appear wavy. The Kyushu tradition serves a straighter lighter colored noodle. Both are handmade and both cooked in an 'al dente' fashion, as they will continue to cook in the broth when served.
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- Sun - Thu: 11:00 am - 10:00 pm
- Fri, Sat: 11:00 am - 11:00 pm
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