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With their signature tonkotsu soup base, boldly savoury and robust, yet not overly salty, quite well balanced.
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Garnished with a large sheet of crunchy, earthy seaweed; bouncy, chewy ramen noodles; crunchy, earthy black fungus / cloud ear fungus; a lean and meaty pork cha shu slice; tender vegetal sweet bamboo shoots; and a wobbly eggy ajitsuke tamago / marinated soft boiled egg.
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A trio of seasoning lend bold flavours; including black garlic paste, red chili oil; and green coriander paste. Stir them all in, and you get a visually unappealing bowl, that is completely delicious and layered.
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There's still the complimentary marinated bean sprouts, sesame seeds, and hard boiled eggs available too.
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Keisuke Tonkotsu King
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