HINODEYA's dashi broth is made from bonito skipjack tuna and konbu seaweed, the base for its house ramen, which comes topped with chashu pork, bamboo shoots, and a soft-boiled egg. The ramen list extends beyond the house bowl to a Hamaguri Ramen built on littleneck clams, a Spicy Miso Butter Corn Ramen, and two vegan options, Zen Ramen and a yuzu-accented Yuzu Zen.
The appetizer side runs through crispy chicken karaage finished with black pepper and matcha salt, fried oysters sourced from Hiroshima, gyoza, and a sweet-and-spicy fried chicken dish called Yu-Lin-Chi. The kitchen also makes its own dashi chips, seasoned with its house dashi blend.
The appetizer side runs through crispy chicken karaage finished with black pepper and matcha salt, fried oysters sourced from Hiroshima, gyoza, and a sweet-and-spicy fried chicken dish called Yu-Lin-Chi. The kitchen also makes its own dashi chips, seasoned with its house dashi blend.