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2013-05-16
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I used to really like Nagahama No.1. Their broth is meant to be slightly less rich as a tonkotsu pork based soup by default. Also when compared to the nearby 熊本 Kumamoto which uses black garlic oil. .- The tonkotsu soup in the past was better and well layered. Hope this was only a once off event as this was still creamy but lacking the backbone!!- There is a bottle of Kaeshi かえし sauce here to re-tune the by default weaker Nagahama stype soup base, This works a treat, extra sauces are alw
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- The tonkotsu soup in the past was better and well layered. Hope this was only a once off event as this was still creamy but lacking the backbone!!- There is a bottle of Kaeshi かえし sauce here to re-tune the by default weaker Nagahama stype soup base, This works a treat, extra sauces are always welcomed and we can tune it to our levels!! But right now the soup is not at it's peak and the noodles were slightly over-cooked. No more Michelin recommendation at end of the year, if they continue this way!
张贴
