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Jiyi Men's House · Hakata Style (Zuoyi Branch)

日料 · ⭐ 4.2

No. 103 Jianxin Road, Chancheng District, Ground Floor, Unit P1-1, Building 7

Dishes

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  Hokkaido-style Rich Shrimp Broth Ramen

  Hokkaido-style Rich Shrimp Broth Ramen features a thick soup base made by simmering fresh shrimp heads, shells, and various seafood ingredients for hours. Main components include ramen noodles, chashu pork, soft-boiled egg, nori, corn, and green onions. The shells are first stir-fried to enhance aroma, then boiled with broth for several hours before straining and seasoning. Medium-thick ramen noodles are cooked and placed in a bowl, topped with hot shrimp broth and arranged with garnishes.
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  Hokkaido Rich Miso Ramen

  Hokkaido Rich Miso Ramen features a broth base made from pork and chicken bones, blended with red and white miso to create a thick, savory soup. Key toppings include chashu pork, soft-boiled egg, bamboo shoots, nori, and green onions. The noodles are typically medium-thick and curly, designed to hold the rich broth. The dish is prepared by stir-frying the miso paste before adding the broth, then combining with cooked noodles and toppings.
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  Croquette

  Croquette is a Japanese snack made primarily from potatoes, minced meat, and vegetables. The preparation typically involves boiling potatoes, mashing them into a paste, mixing in minced meat and vegetables, shaping the mixture into small round patties, and then deep-frying until golden and crispy.
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  Tonjang Fried Chicken

  Tangyō fried chicken is a Japanese dish made with chicken pieces marinated in soy sauce, mirin, sake, and garlic, then coated in starch or flour and deep-fried until golden and crispy.
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  Japanese Pan-Fried Dumplings

  Japanese pan-fried dumplings filled with pork and cabbage, pan-seared until crispy on the bottom, served with soy sauce or vinegar dipping sauce.
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  Extremely Rich Hakata Tonkotsu Ramen

  This is a classic Japanese Hakata-style tonkotsu ramen, renowned for its exceptionally rich and creamy broth. Key ingredients include pork bones (typically pork head, spine, and leg bones), thin straight noodles, slices of chashu pork, chopped green onions, wood ear fungus, and seasoned bamboo shoots. The core of the preparation involves simmering the pork bones at a high temperature for an extended period (often over 12 hours), allowing the marrow and collagen to fully dissolve, creating a milky-white, thick, and creamy soup base. The dish is served with thin straight noodles that quickly absorb the broth, typically topped with thinly sliced chashu pork, green onions, and other condiments.
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  Premium Miso Ramen

  A rich miso-based ramen with pork belly, soft-boiled egg, seaweed, and bean sprouts, simmered in a deep bone broth for an intense umami flavor.
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  Rich Fish & Pork Bone Ramen

  A rich ramen featuring a deep broth made from pork bones and seafood, served with tender chashu pork, soft-boiled egg, and fresh vegetables.
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  Molten Custard Taro Ball

  Molten Custard Taro Ball is a creative dessert made primarily from taro, glutinous rice flour, salted egg yolk, butter, milk, and sugar. The taro is steamed and mashed, then mixed with glutinous rice flour to form the outer skin. The filling consists of salted egg yolk, butter, sugar, and milk cooked into a custard, which is chilled before being wrapped in the taro skin and shaped into balls. Finally, the balls are deep-fried or baked until the exterior is golden and crispy, while the custard filling inside remains warm and liquid.
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  Fried Chicken Japanese Curry Rice

  Fried Chicken Japanese Curry Rice is a dish that combines Japanese curry with fried chicken. Main ingredients include boneless chicken thigh, Japanese curry roux, onion, carrot, potato, and rice. The chicken thigh is cut into pieces, coated with a thin layer of flour or breadcrumbs, and deep-fried until golden and crispy. Separately, onion, carrot, and potato are diced, sautéed, then simmered in water until tender. Japanese curry roux is added to create a thick curry sauce. The fried chicken is placed on a bed of rice and topped with the curry sauce. The sauce is mildly sweet with the characteristic fruity and spiced flavor of Japanese curry, complementing the crispy-on-the-outside, tender-on-the-inside fried chicken.
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  Beef Croquette

  Beef croquette is a Japanese dish made by mixing minced beef with onions and mashed potatoes, shaping into patties, coating in breadcrumbs, and deep-frying until golden and crispy.
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  Meat-Loaded Thick Hakata Ramen

  A rich Hakata ramen featuring a pork bone broth base, soy sauce, and miso, topped with braised pork, soft-boiled egg, bamboo shoots, and green onions.
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  Red・Rich Hakata-style Tonkotsu Ramen

  A rich tonkotsu broth made from pork bones, served with tender chashu pork, soft-boiled egg, and bamboo shoots over thin noodles.
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  Black Truffle Hakata Pork Bone Ramen

  A rich pork bone broth infused with black truffle, served with tender chashu, soft-boiled egg, and bamboo shoots over chewy noodles.
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  Black Garlic Tonkotsu Ramen

  A rich tonkotsu broth infused with black garlic oil, served with chashu pork, soft-boiled egg, bamboo shoots, and thin noodles.

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