This is their seasonal pure chicken shio broth. The menma was incredible, never had anything quite like it.
This place specializes in tsukemen - you dip the noodles and toppings in the concentrated broth. There's also chunks of meat and onions in the broth itself. This is "level 3" spicy. The kakuni pork belly was very very tender
cross-posted from: https://lemmy.world/post/1098274
This is their "Beefy King" challenge bowl. The broth is gyukotsu, which is like tonkotsu but made with beef bones instead of pork. Topped with roast beef, karaage, bean sprouts, menma and chili oil
Special menu item from a little ramen shop called Makoto-ya near Kyodo station run by a single elderly chef.
Clear broth made by keeping chicken carcasses at 180f for 12 hours and seasoned with bonito, kombu and niboshi tare
Some good if expensive ramen at one of the best ski resorts in North America!
This is their "Beefy King" challenge bowl. The broth is gyukotsu, which is like tonkotsu but made with beef bones instead of pork. Topped with roast beef, karaage, bean sprouts, menma and chili oil
Extra Ajitama of course π₯°
Niboshi and Pork broth, with powdered niboshi and kombu. Noodles topped with shoulder chashu, sweet onion and ajitama
This is their "Tanaka Classic" bowl
Some thick rich tonkotsu ramen. Always a long line at this shop.
Oysters and Oyster Mushrooms! Unfortunately I believe this restaurant is closed now
Pinch of salt in your brew will do wonders. It even helps improve instant nescafe (to a point of course)