Kai to Niboshi, Tokidoki Noukou
The main feature is a clear, beautifully transparent broth made from Hotate scallops, Shijimi clams, and or Niboshi dried sardines. Now becoming more popular ramen in Japan. The delicate, refined umami fills your mouth, making it smoothly down through your throat. This dish pairs the broth perfectly with thin, straight noodles. The two types of char siu—chicken and pork—add a healthy touch.
There’s also a tonkotsu-style option, and the photo shows the premium tonkotsu soy sauce ramen with thicker noodles.
A small bowl of rice comes free, perfect enjoyment wrap by char siu and also you can order seasonings to change up the flavor.