.
With All Toppings, Side Dishes, Extra Aburi Chashu. Comfort bowls on rainy days.
.
Their signature tonkotsu / pork bone broth is simmered for over 8 hours, chilled overnight, then heated the next day, resulting in a thick, viscous, creamy rich texture, with bold savoury salty meaty flavour.
.
You can choose the doneness of the long, thin, ramen noodles; soft, medium, or hard.
.
The 'all toppings' option is served with a crisp sheet of seaweed, crunchy black fungus / cloud ear fungus, soft ajitama seasoned egg, chewy buta no shogayaki / grilled pork with ginger, tender pork belly chashu, and aburi / torched pork belly chashu.
.
I completed it with the complimentary sides of crunchy marinated bean sprouts and juicy corn kernels.
.
This dish is deeply meaty savoury salty earthy sweet vegetal in flavour, so tasty. Yummy and filling, wanted more.
.
I also like the spicy version, which comes with a fiery red chili paste that has a sharp lingering burn.
.
.
.
Ramen Hitoyoshi
More details in profile & blog