The interesting thing about Machida Shoten is how they've built their reputation around "iekei" (meaning "home") ramen. That means thicker noodles reminiscent of our hawker yellow noodles (cooked well nonetheless), spinach, and a tonkotsu-based soup that's hearty, comforting, without feeling too cloying and...well, atas. The Shoyu Tonkutsu comes highly recommended, but I'd say go for their Miso Tonkustu instead: some may find the former a tad too salty, and really the earthy nutty aroma of the latter's excellent πŸ‘ŒπŸ»

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