Being a lover of crustaceans, me rushing to try this new Michelin awarded ramen, renowned to have harmonising flavours from the clams and pork bones used in producing its broth.
True enough, the broth was not as creamy and rich as the usual tonkatsu broth. However it was really light and aromatic (from the truffle oil, porcini flakes and bacon bits), hence making it challenging to stop slurping it. For me, the tonkatsu broth in my bowl is usually left at the half way mark as I often find it too jelat to finish. But, it's definitely not the case for this broth.
Enjoyed the clam rice appetizer too, where most of the flavour came from the Hamaguri clam, rather than the bland rice. The sous vide char siu was really soft and tender but I preferred the thick belly char siu for the aroma from its caramelised fat:)