01 / ABOUT THE PLACE
About this place
Tenryu Ramen, named after the restaurant, is a rich soy-sauce bowl. Some diners have praised the full-flavoured soup, springy, smooth noodles and pleasantly firm chashu pork as a well-matched combination. If you want the pork to take centre stage, the menu also lists chashu ramen, generously topped with house-made chashu. One visitor said the ramen was the sort of dish they wanted to eat with a bowl of white rice, so you can decide whether to enjoy it on its own or add rice to make a fuller meal.
The other pork-based ramen offer different flavour profiles: Hakata ramen comes with a rich tonkotsu broth, salt-tonkotsu is a lighter version with a pronounced saltiness, and Chinese ramen is made with soy-sauce tonkotsu. Each is listed at 900 yen, making them straightforward alternatives if you want something beyond the rich soy-sauce ramen. One visitor recommends adding a little of the table condiment made with chilli and garlic. Try the soup as it is first, then adjust the flavour as you go, starting with a small amount to avoid making it too spicy.
For something alongside the noodles, the ramen and fried-rice set is listed at 1,200 yen. You can choose the ramen, and the small size is offered at the same price. Opinions on the fried rice vary: some diners remember its simple ingredients and savoury soy-sauce flavour, while others found its egg-centred preparation a little lacking. It can make a satisfying companion to the ramen, though whether you want fried rice with a generous range of ingredients is a matter of taste.
The menu also includes dishes such as chicken-wing gyoza, fried chicken served with or without the bone, and house-made simmered beef tendon. One visitor described enjoying the chicken-wing gyoza with beer before finishing with ramen. The restaurant serves lunch and dinner, staying open until 3:15 the following day, so it is also an option for a late meal.
