The difference between the normal Fish x Pork Bone versions served at some other places? The usual suspects use a Pork Bone base soup and then add in Dried Fish Powders. The version here is deliberately a LIGHTER VERSION, a current Tokyo trend - and it mixes a Fish Soup with Pork Bone. A W-Soup.
The soup was surprisingly sweet and light, with very obvious boiled fish stock flavour. The broiled Chasyu was thick and tasty. The ramen Noodles are super smooth and elastic, deliberately made to suit this softer broth. Overall - this was definitely a very mild あっさり (淡麗) ramen. 是東京最近的傾向
Friends joked that this non-heavy ramen is suited to female customers. It was quite enjoyable but if you prefer heavier and thicker in-your-face ramens, I suggest you order the AKAMARU SHINAJI or KASANE style versions.
Eggs are always cooked well here. The egg flavour might not be the strongest but after tasting so many ramen shops lately I actually think this was not exceptional but was definitely above average.
This was a little too solid for me but it had good almond essence. I still prefer it to come with some fruits than a green tea sauce!
*If you or your friend prefer heavier ramens, I wholeheartedly suggest you to order the AKAMARU SHINAJI or KASANE style versions.
Dining Offers: Tasting Event
Value for Money5
Keep it up!