Kashiya

The appeal of Kashiya tonkotsu lies in the pairing of rich pork-bone broth and seafood dashi with medium-thick, wavy noodles. Visitors describe the soup as creamy and mellow, without a strong smell or an overly heavy finish. It may suit diners who want to enjoy rich tonkotsu but prefer a lighter aftertaste. The noodles pick up the broth well, and some diners praise their springy bite and chewy texture. Even if you associate tonkotsu ramen with thin noodles, this is a chance to enjoy noodles with more presence.

If you are choosing between different styles of tonkotsu, the menu lists both Wafu Tonkotsu and Rich Tonkotsu at 750 yen each. Kashiya tonkotsu may appeal if you are curious about the seafood-dashi combination, while Rich Tonkotsu is an option for those drawn to the depth of pork-bone broth itself. For something that feels lighter, there is also Fish-Dashi Soba for 700 yen. One visitor wrote about trying the fish-dashi soba, then choosing Chinese-style soba on another day—a glimpse of the different noodle dishes available at the same restaurant.

Tsukemen is another option on Fridays, Saturdays and Sundays. The listed serving sizes are 250 g of noodles for the regular portion at 900 yen, and 350 g for the large at 1,100 yen. One diner enjoyed whole-wheat noodles with a tonkotsu-and-seafood dipping broth. The noodle quantities offer a useful guide: choose the large portion for a more substantial meal, or the regular if you would like to try it first.

For a rice dish on the side, the menu lists rice with raw egg for 220 yen and a chashu pork rice bowl for 320 yen. Fried chicken is also available for 400 yen, whether you want another dish with your ramen or something alongside a bottled beer. Dine-in is available, and the restaurant is described as suitable for solo diners.