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  • As soon as I walked in the front door, I was immediately and enthusiastically greeted by the staff and was promptly seated. The inside décor of the restaurant is very modern, clean, warm and inviting. The waitress was very friendly, attentive and informative. Despite being the only server at the time of our visit, she quickly took our orders and I was impressed with how quickly the food came to the table. I ordered the Tonkotsu Ramen, which came standard with chashu, bean sprouts, scallion, wood fungus, soft-boiled egg, seaweed, and of course ramen noodles. You could also add additional and extra of any of the toppings for a fee. The ramen came to the table nice and hot. The broth had a cloudy, white, creamy appearance and all of the ingredients were separately laid in the bowl for you to mix together. The noodles were not too thin and not too thick. They were cooked so they were soft, but still had a little bit of a bite in the middle. The soup had a good salty and umami flavor and a deep earthy aroma. The broth left a creamy, gelatinous film in your mouth and the soup had a lot of textural contrast thanks to the various mix-ins. The chashu was fall apart tender and added a nice sweet and slightly smoky flavor and aroma. The beans sprouts and scallions added a nice crunch to the soup, while the wood fungus had a crunch and jelly-like softness. The soft-boiled egg was perfectly cooked. The white of the egg was firm and the yolk had a nice custard-like texture. The seaweed was two big squares of nori that were placed in the bowl. It was difficult to eat until it absorbed moisture from the soup, then it left a mush of seaweed that gave the soup a hint of ocean aroma that if not eaten quickly enough became very pungent. Overall, it was a very well balance bowl of ramen, both texturally and flavor wise.
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