These are three of the six types of ramen available here. The Sakutaya I ordered is like an ultra-rich pork bone broth that's thick in a chunky, not creamy, way – I found it terribly jelat less than halfway through the bowl, especially because it's teamed with thick ramen noodles. The cha shu, though, was suitably tender and the ajitama, sheer perfection with a gooey yolk and firm, well-marinated white.
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