Menu

Ramen - 14

- Tonkotsu broth

- Broiled chashu, bean sprouts, scallions, fried onions

- Add $1 for spicy option

 

Ajitama ramen - 16

- Tonkotsu broth

- Broiled chashu, bean sprouts, scallions, fried onions

- Ajitama soft boiled egg*

- Add $1 for spicy option

 

Special Ramen - 19

- Tonkotsu broth

- Broiled chashu, bean sprouts, scallions, fried onions

- Ajitama soft boiled egg*

- Topped with nori (roasted seaweed) and naruto (fishcake)

- Add $1 for spicy option

 

Beverages

ItoEn Oolong Tea - 4

ItoEn Green Tea - 4

Orion Beer (lager) - 6

 

*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness.


Meet chef Jiro Anma

Jiro Anma is a Japanese restaurateur who has helped launch more than 50 restaurants throughout Japan. He consults with owners of izakaya, ramen-ya and Washoku (traditional Japanese) restaurants to help their concepts succeed. Jiro founded Menya Jiro six years ago, which has expanded to three locations (two in Kagoshima and one in Kanagawa prefecture). 

Jiro moved to New York last October after taking first place in a ramen competition in the city. He currently resides on the North Fork of Long Island, in a village similar to his seaside town in Kagoshima. Here, surrounded by the sea and local organic farms, Jiro has created a seafood ramen he calls "Bay Ramen," which is popular with locals.