𝐊𝐚𝐧𝐬𝐡𝐨𝐤𝐮 means “𝘵𝘰 𝘧𝘪𝘯𝘪𝘴𝘩 𝘦𝘢𝘵𝘪𝘯𝘨 𝘦𝘷𝘦𝘳𝘺 𝘭𝘢𝘴𝘵 𝘣𝘪𝘵 𝘰𝘧 𝘺𝘰𝘶𝘳 𝘧𝘰𝘰𝘥” in Japanese, to which I really did as I polished off the bowl of Truffle Ramen Dry.

An alluring fragrance of truffles came wafting through the air right when the bowl of ramen was served onto our table. The 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐑𝐚𝐦𝐞𝐧 𝐃𝐫𝐲 consists of 𝙃𝙖𝙠𝙖𝙩𝙖-𝙨𝙩𝙮𝙡𝙚 𝙧𝙖𝙢𝙚𝙣 topped with 𝙖𝙣 𝙤𝙣𝙨𝙚𝙣 𝙚𝙜𝙜, 𝙗𝙡𝙖𝙘𝙠 𝙩𝙧𝙪𝙛𝙛𝙡𝙚 𝙨𝙝𝙖𝙫𝙞𝙣𝙜𝙨 and 𝙩𝙧𝙪𝙛𝙛𝙡𝙚 𝙤𝙞𝙡, and complete with 𝙨𝙡𝙞𝙘𝙚𝙨 𝙤𝙛 𝙩𝙤𝙧𝙘𝙝𝙚𝙙 𝙘𝙝𝙖𝙨𝙝𝙪. The chashu slices were flavorful and tender as they were marinated for over 4 hours. There were subtle hints of charred taste as the chashu slices were blow-torched before being served. I really like how every strand of noodles here were well-coated with truffle aroma!

Next, I tried the 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐁𝐫𝐨𝐭𝐡 𝐑𝐚𝐦𝐞𝐧 as well. As they boiled the broth for over 8 hours, it’s no surprise that a thick, creamy and flavorful broth results. The broth was of suitable thickness whereby you could enjoy it without feeling jelat.

I personally prefer the dry version as it boasts a stronger truffle taste. If you’re a fan of truffles, don’t miss this out!