I just tried it this afternoon, and the most common DMs on my IG story were - "how was it?", "is this good?"
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The short answer is - it depends, because it's going to be very different from any other ramen you've tried.
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And here's the long answer, for you to better decide - Cream and milk were melded with Seizan’s signature dashi (made from Mount Fuji water, bonito flakes and tuna flakes) to create a buttery uni emulsion, before cooking it with a generous amount of bafun uni. This means that it's going to be sweet, creamy and milky. While uni can be rich, it's tempered by dashi stock, so overall this concoction isn't as gelat as it sounded. The choice of noodles was also a deliberate decision by Nabe SEIZAN’s Head Chef Uchida, to import a particular type of noodles (thick, yellow, Hokkaido style noodles) from Japan which meets his exacting standards of egg and flour proportion, capable of soaking up the uni broth.
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Certainly one of a kind, and Chef Uchida did very well. It only depends on whether this is your thing.
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