YOKARO’s most popular menu item is the Vegetable Chicken Curry.
The star is free-range chicken carefully raised in Vietnam. We gently simmer it for four hours in our signature broth, crafted with utmost dedication.

The resulting chicken is so tender it falls apart with a spoon, and with every bite the savory richness of the broth spreads through your mouth.
The lightly fried vegetables served alongside add not only color, but also a fragrant aroma and a pleasing textural accent.

Though it’s curry, it’s gentle on both the stomach and the heart—— YOKARO’s Vegetable Chicken Curry is just such a dish.
Whether it’s your first visit or you’re a regular, this signature item, filled with our heartfelt care, is one we hope you’ll try at least once.

At YOKARO, our “Pork Curry” is a top favorite, second only to the Vegetable Chicken.

We use pork belly.
We first sear it thoroughly in a frying pan to draw out aroma and umami.
Then we gently simmer it for 5 hours until astonishingly tender.

To finish, we simmer it further with our special broth we call the “Soup of Life”.
We don’t let the pork cooking juices go to waste; by blending them into the curry broth,
it gains even greater depth and richness.

One bite and the meltingly tender pork and layered flavors of the broth spread through your mouth,
prompting an involuntary sigh—
a dish that warms both body and soul.

The special dish YOKARO is proud of—that is the “Seafood Soup Curry”.

Into our painstakingly prepared special broth, we add the bounty of the sea — shrimp, squid, large clams, and rich oysters in abundance.
With the first sip, layers of seafood umami overlap, spreading a deep and resonant flavor.

The image behind this curry is Tom Yum Goong, one of the world’s three great soups.
By layering in the power of spices unique to soup curry, we’ve created a truly one-of-a-kind taste.

Furthermore, as a special element unique to this seafood curry, we add a spoonful of coconut milk.
A gentle creaminess joins the seafood umami and the spice’s kick, making for a bowl that’s complex and full of depth.

YOKARO’s wholehearted seafood soup curry, letting you enjoy the blessings of sea and land all at once.
Even after finishing, you’ll want to lift your spoon once more — a confidently recommended dish that leaves a lingering impression.
 

One of YOKARO’s hidden favorites—that’s our Keema Curry.

Finely chopped onions, garlic, ginger, and celery.
We slowly sauté these aromatic vegetables to draw out maximum sweetness and toasty notes.
Then we add pork, layering umami and richness for a bold, robust flavor.

Another signature touch is Vietnamese raisins.
Their gentle sweetness and tang add an accent, enhancing the spices and leaving a soft, lingering finish.

With every bite, aroma, savory depth, and sweet-sour notes spread in rhythm—combining complexity with comfort in one dish.
It pairs perfectly with rice. The more you eat, the harder it is to put the spoon down—YOKARO’s distinctive keema curry.
 

YOKARO’s original menu item — that’s our “Omelet and Pork Cutlet Curry.”

A fluffy, silky omelet and a crispy pork cutlet.
We’ve brought together this beloved pairing and served it with curry made with care.

What makes this curry special is that, while based on a soup curry, we add body to increase its thickness.
Preserving the broth’s umami and the aroma of spices, it clings beautifully to the rice, pork cutlet, and omelet, resulting in a one-of-a-kind curry.

Happiness in every bite. A special Omelet and Pork Cutlet Curry unique to YOKARO that brings smiles to children and adults alike

YOKARO’s hidden favorite—that’s our “Crispy Curry Bread.”

We coat the surface with croutons and fry it to a crackling crisp, so the moment you take a bite, a delightful crunch spreads through your mouth.

Inside is our signature keema curry.
Slowly sautéed onions, aromatic vegetables, and the deep fragrance of spices harmonize exquisitely with the bread’s sweetness.

Above all, this dough was specially made by a baker we met in Hanoi.
A curry bread born from human connections, brimming with warmth.

Take a bite and “crunch!”—a special item you can enjoy only at YOKARO.
 

A bowl no one has ever tasted before.
At the moment when the boldness of ramen meets the deep warmth of soup curry, a “one-of-a-kind story” is born.

The aroma of spices frees your heart, the piping-hot broth wraps your body, and with every slurp of noodles, new excitement spreads.

There is ramen in Vietnam, but “Soup Curry Ramen” is not here yet.
That’s why the surprise and joy of encountering this flavor are special.

“Once you try it, you’ll want to come back.”
Experience it with your own palate.

Soup curry spices envelop the savoriness of minced meat and the sweetness of onions, while soy milk gently brings it all together――.

And thus was born the “special chilled tantanmen available only in summer”.

With a cool, refreshing mouthfeel, the aroma of spices softly spreads,
offering a bowl that gently soothes minds and bodies tired from the heat.

“Cold, yet it warms the heart.”
Please savor this wondrous feeling.
 

Devotion to chicken paitan. For a single bowl of soup, we make no compromises.

We don’t stop at chicken bones. A whole bird, chicken feet, wing tips—using every part of its life, sparing neither time nor effort,

we simmer quietly and relentlessly. Until the moment it turns milky white, there is only one reason we keep standing at the fire: the desire to serve truly delicious chicken paitan.

To that we layer katsuobushi, niboshi, dried shiitake, and dried shrimp. A harmony of kaeshi born from the finest blend found not by calculation but by instinct, where even a single missing element would make it fall apart.

Even the noodles are nonnegotiable. Specially procured from Ho Chi Minh City, these noodles exist for this soup. It’s neither a fad nor an imitation.

A bowl infused with time and passion, unlike anything at other shops. This isn’t just ramen. It is our resolve itself.

As we kept making soup curry day after day, a question suddenly came to mind.
Perhaps we are engaging with this soup more deeply and earnestly than any ramen shop.

If we were to pair this soup with a truly delicious kaeshi—
What would be born?

Days spent testing, agonizing, and keeping it simmering. The answer naturally led to a single conclusion.
The answer is already here.

Facing the soup every day, conversing with the flame, learning the changes in flavor with our bodies. A bowl only we could reach.

This is not a whim.
A shoyu ramen, born of accumulation.

When the soy sauce ramen was completed, we were not satisfied.
Because we were convinced there was still further to go.

In pursuit of a better bowl, we returned to our roots. The owner trained as an itamae.

When it comes to handling katsuobushi, no one surpasses an itamae.
Aroma, temperature, shaving, the timing of adding it — he knows them all inside out.

Generously sprinkle bonito powder over the finished soy sauce ramen.
Furthermore, pork fat slowly rendered from pork back fat gives the soup depth and sheen.

A bowl reached by engaging with Japanese tradition and pouring in skill and experience.

This is not the endpoint of evolution. A Japanese-style ramen that only those who keep pursuing can reach.