Without adding anything I tried the base, which my friend and I observed was made by combining the obligatory shoyu, oil, and a stock from the stove, and then more oil. It was absolutely superb. Our ramen chef moved with an impressive amount of attention to deatil. My friend also asked for no pork and he refunded us for the missing pork. How kind! This is what I really love about independent shops, kindness and attention to detail. We both agreed that there must have been something to the oil. A deep flavor, but without being too heavy. Best shoyu I have had to date (though it is a flavor I need to explore more). Other standouts? A perfectly seasoned egg, which was heated for our consumption and very smokey thick chashu. I tried the dashi on the spinach because that was the only element lacking flavor, but I don't think it was needed overall. This is a standout bowl all on its own. 5/5
Their twitter, tablelog link, and a map!
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