Maya K
Google
I tried the tonkotsu ramen. The noodles were pleasantly chewy, and the ramen egg (ajitsuke tamago) was perfectly done—soft, flavorful, and tasty.
However, the broth lacked depth and richness. Tonkotsu soup is traditionally made by simmering pork bones and charring vegetables over many hours to achieve a creamy, umami-packed flavor. Unfortunately, this version tasted more like an instant broth, thin and underwhelming in complexity.
The chashu pork was decent but missed the signature melt-in-your-mouth, fatty texture that defines great chashu. On a positive note, the soup wasn’t overly oily, which is a common issue in some renditions abroad.
After adding some chili oil and giving it a good stir, the flavor improved, but it still didn’t quite reach the depth expected from an authentic tonkotsu broth.