The owner-chef tried the ramen at various restaurants in pursuit of a multi-layered taste. The ‘Salty Ramen with Red Sea Bream and Clams’ features seafood dashi from sea bream and clams, truffle sauce, and the fragrance of porcini oil. Made with a mix of Hokkaido flour and whole wheat flour, the stone-milled homemade noodles are also full of flavour. Enjoy a bowl of ‘addition-based’ ramen created using Japanese and Western cooking techniques.
- MICHELIN guide inspectors
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