Flavorful and brimming with umami, yet light on the palate. Shoyu is soy sauce-based and has a bolder flavor than Shio. Mendokoro Ramenba's most popular dish!
A spicy version of the Tokusei. A miso base and several types of chili are just a few of the 24 ingredients that this dish is made with. Fiery and complex!
150 grams of double marinated and slow cooked chasu for an even smokier version of the Shoyu. With chopped chilis on the side.
Mendokoro Ramenba's signature fermented skipjack tuna flakes simmered in its pork bone broth and Shoyu seasoning. Served with roasted chasu cubes and calamansi vinegar on the side for your preference of acidity.
Sesame paste with ground pork cooked in chilis and finished with a drizzle of chili oil. Creamy, nutty and delicate, bold and spicy, all in one bite!
Roasted shrimp heads simmered in Mendokoro Ramenba's signature Tonkotsu broth. A smooth and creamy and highly seasoned broth drizzled with Ebi oil, topped with squid rings scallops, Kani and shrimp.
Mendokoro Ramenba's Tonkutsu in its purest and most faithful form. A true classic in savory salt-based tare.
Cookies flavored with rosemary honey and a rich gorgonzola cheese filling in between
Hokkaido cream and milk are blended into cheese mouse and milk mousse in two layers, covered with perfectly moist crepe.
Cookies made with Hokkaido milk, French guerande sea salt, and camembert cheese filling in between
Tacloban City
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