Kurobata Pork Belly, Pickled Black Fungus, Raw Quail Yolk, Soy Foam, Spring Onion, Aonori, Pork Lard. If I’m right, in place of your usual stock, the ramen stock was added when cooking the risotto. A great mix of flavours and textures. However, I felt the dish was a little too salty for me (probably because of the ramen stock that was used). The pork lard was not crispy as it had turned cold. But the star of the dish has to be the Kurobata Pork Belly. So tender, juicy, and the fat melts in your mouth.