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  • Ramen expert here! Usually I try the tonkatsu ramen first at every place to see what the baseline is in order to judge their basic skills. So I ordered the tonkatsu ramen and it came out fairly quick. I approve of the noodles because most ramen I eat that are the best usually have the straight thin noodles that kind of resemble angel hair noodles. The chashu was very good! It was not tough and actually melted in your mouth. The other toppings of bamboo shoots and mushrooms complemented the noodles to make the mouthful pretty balanced. I thought there was a seaweed piece but it wasn't in the bowl. And the portion is smaller than other places. :( Of course, the final test is the broth. For a tonkatsu broth, I look for depth, consistency and of course... pork fat drippings on top of the broth. Unfortunately, there were not any drippings, but the depth and thick consistency made up for it. The broth reminds me of the broth at Dozo Izakaya which also has a thick creamy consistency. Overall, I'm approving this tonkatsu ramen because it is comparable to other ramen in California and Japan. BASICALLY, IT'S NOT WATERY BROTH. Not the best in the world, but in AZ, this is considered top tier. I think this place makes it to second place on my AZ Ramen List. Next, I will try their fancy ramen, the Hachi Ramen, which contains the whole nine yards of toppings. Hopefully it will not disappoint. Also, I love that they have other items as well on the menu like takoyaki! Any place that serves takoyaki gets bonus points from me. :)
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