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M E D I A T A S T I N G
I will be the first to admit - my photo doesn’t do the “Swimmer Crab Tsukemen” enough justice. The tastiness of this dish needs to be eaten to be believed.
Awarded the second prize in Japan’s biggest ramen competition in 2016, the dipping sauce for the noodles is a potent blend of rich tonkotsu (pork) base, umami crab broth and crab extract, as well as garlic, sesame and some secret spices. Two whole days are required for the flavour to reach the right intensity. Only then is the dipping sauce deemed ready to be served with a bowl of Ramen Champion’s signature Chubuto Straight Noodles topped with slices of tender Chashu.
Don’t miss out on stirring in the spicy minced pork that comes in a separate saucer because it adds an oomph factor. And if the richness gets a bit too much, take a sip of the clear broth.

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