I've had my fair share of shoyu broths and never found them to be particularly good; but this, I take my hat off to. The clear soup's immensely earthy, fragrant from the abundance of clams and seafood used in creating the dashi base, and no less rich than a tonkotsu base — quite like a good consommé.

Must say I fell head over heels in love with the homely shio soup too! It tasted like something Mama would've made if she were a badass Michelin chef: hearty and comforting. Die-hard Tonkostsu fans, don't knock them till you've tried them.