Menya kannagi has transformed itself from the Italian restaurant Morgenrot to a ramen restaurant. What the restaurateur cares most about is the soup based on stewed whole chicken and dried small sardines and noodles made using 100% wheat from Hokkaido. The ramen restaurant serves salt-flavored and soy-sauce-flavored ramen noodles, both of which use carefully selected ingredients. It also offers weekly ramen noodles and menus only served during the summer.