Menya Kyu
Hamilton x Ramen
Seasonal Menu
Our seasonal ramen menu brings limited-time ingredients and flavours created for each season.
It is an opportunity to experience a different side of Menya Kyu beyond our regular menu.
Availability may change depending on ingredient quality and supply.
The months mentioned below are approximate and intended only as a guide.
Duck Shoyu Ramen | around October - January
A clear, aromatic duck shoyu broth served with tender slices of roasted duck and truffle tortellini. The savoury depth of the duck is complemented by the earthy aroma of truffle. 10 bowls available per day on first-come-first-served basis.
Duck Paitan Ramen | around February - March
A rich and creamy duck broth created by slowly simmering the ingredients. Full-bodied and deeply comforting without feeling overly heavy, topped with roasted duck slices and deep fried mushrooms. 10 bowls available per day on first-come-first-served basis.
Yuzu Shoyu Ramen | around April - May
A clear jidori (local chicken) chintan shoyu ramen brightened with the refreshing fragrance and gentle citrus character of Japanese yuzu and yuzu kosho. It is a refreshing expression of spring.
Shiso Genovese Cold Ramen (Mazemen) | around June - July
A chilled summer ramen inspired by Italian pesto, reimagined with the distinctly Japanese fragrance of shiso (perilla leaves). The cold noodles are tossed with a vibrant shiso Genovese sauce and seasonal vegetables, creating a fresh, herbaceous and savoury dish for warmer days.
Miso-Bata Corn Ramen | around August - September
A savoury jidori (local chicken) chintan miso ramen topped with sweet seasonal corn and finished with aonori (green laver) -infused butter, inspired by French herb butter. As it melts into the broth, the butter adds richness and the delicate ocean aroma of aonori.
