Chabuton's new The Kurobuta ramen by the first-ever ramen Michelin-starred Chef Yasuji Morizumi. What's unique is its mixture of tonkotsu and chicken collagen broth that makes the soup lighter (and less intense) while keeping its robust flavors intact. While the concept is creative and fresh, we were less enamored by the misguided taste of ginger that unfortunately overpowered the broth, so strongly that the taste of chicken in the soup was clearly overshadowed. Despite trying four different bowls, each still showcased an evident flavor of ginger (which apparently wasn't supposed to be the case). The ramen noodles were nothing to shout about either—neither good, nor bad. The kurobuta pork, however, was sweet and succulent, slow-cooked to perfect tenderness; falling apart softly in the mouth. At $18.90, we have to admit this is pretty good value.