Have always preferred ramen with clear stock: Shoyu, Shio or Ebi Shio (think Jimotoya) than the Tonkotsu as tend to be too thick and sticky. Dunno why but I just love Ramen Nagi - thick but not sticky, rich but not overwhelming, savory but not thirst-inducing. Just can't get enough of their special scope of "bak chor" (minced pork) flavour with black pepper and garlic - much like the "upper-cut"/ "O-Ryu-Ken" winning blow to give you the KO if you are not already there.