Katsu ramen

It is said that it originated about 40 years ago, when people wanted to eat both katsudon and ramen, topped with soy sauce ramen topped with pork cutlet boiled in eggs. We wanted people to know about the food culture of Kosaka-cho, so the owner of 7 stores started up and offered it with each seasoning. In addition to the classic soy sauce flavor, miso, salt, spicy, etc. vary from store to store. At a long-established store that is said to be the birthplace of katsu ramen, it is “katsu ramen” that is made into an egg binding with bonito broth, and is combined with a refreshing yet rich soy sauce soup with prosciutto as a hidden flavor. It's a fulfilling cup with char siu added to the side of the egg binding cutlet