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  • Quality of ingredients was the immediate impression I got out of my original pork ramen with seaweed, garlic, and scallions. The seaweed and scallions were incredibly fresh and gave another dimension of taste as opposed to blending in with the broth. I mixed the whole scoop of grated garlic into the broth which proved to be overpowering so I would reserve some on the side. The thick noodles had perfect firmness. The melt-in-your-mouth pork and seasoned egg were the best I have ever tasted in a ramen. The only thing that didn't stand out for me was the broth but there are many more highlights. Excellent space in a new building with a spacious tarrasse. Ramen is expensive to eat every day otherwise I would become a Kinton Bowler in no time!
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