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The Hamaguri clam-flavoured broth is really as delicious as I’d hoped. Honestly, the soup is so potent with the sweetness of Hamaguri clams that even the combined power of white truffle oil and black truffle paste does not overpower it at all.
I must say though, I did find the ramen to be cooked a bit soft. My personal preference is always for a firmer al dente-ness.

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