Served almost dry with a little Tonkotsu broth and topped with Mentai sauce, we added in an Onsen egg to our bowl. With a very subtle spiciness from the Mentai and sweet from the Sakura denbu, it didn’t taste any more of Sakura fragrance that we were looking for.
In contrast, the Chuka Soba with yuzu slices had a much distinct yuzu taste to the light broth. We mixed in a little wasabi which elevated its refreshing touch.
Between the 2, we preferred the latter both for the soupiness and flavour.