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  • I have been to Sansotei ramen a few times and it is a decent ramen even though I read that the owner is Chinese, which is never a good sign (AYCE sushi anyone?). Still, as I said, they have a good ramen and on my recent visit with the temperatures sipping I went with their staple Tonkotsu Ramen. First though, a couple of comments. They are always busy - which means even on a cold day you will stand outside - especially because it is a dark, small and narrow restaurant. The owner has recognized this and now operates three restaurants. There is an end-to-end nautical rope overhead. Hmmm... seafood? No! When the door opens the cold winter draft rushes in and... brrrrrr .. poor waitress has to jump outside all the time and hand people numbers. Pneumonia? Back to the food, they are good but not Santouka good. On the plus side they have Tonkotsu which is rare around here. They also include an egg when everybody else charges extra for it (even though egg and ramen are like Donald Trump and stupidity - a loving eternal couple). The pork chashu is also well caramelized. Good job. Also, they give you a choice of thick or thin noodles (thick thick thick please). Chicken karaage is called zinga and is juicy. So far so good, but the broth mostly fails. This is Tonkotsu guys. It is supposed to be pork bone soup where the bones have been dissolving in the broth for hours. I bet they do not do that. The smell (reek?) of Tonkotsu is missing and so the ramen does not have the correct depth. It is a creamy light wanna-be Tonkotsu. Come on, guys. You know you are not advertising light Tonkotsu so give us the real thing.
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