using a blend of japanese sweet prawns and p... (378/458)

Using a blend of japanese sweet prawns and pork bone, the broth base is thick, sweet and robust in flavour, and gives the sticky gleam of gelatin on one's lips as one slurps the broth.

Adding soya sauce seasoning to it gives this delish shoyu ramen (pictured). Simmered in it is the hokkaido-styled ramen that is springy and delightful with each bite.
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What's notable is that this bowl of goodness stays warm throughout my meal, due to the layer of oil however that also adds flavour to the broth.
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Created by the Chef Mieda of Michelin-starred Kaiseki restaurant, it officially launches on 27 March.
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Thank you @jimotoyasg for hosting us and @justinfoodprints for extending the soft launch tasting invite to me. Great company, great food!
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Pictured: Ebi Shoyu Ramen $16.50 ala-carte / $19.50 set (comes with side & tea)
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🍜Jimoto Ya
3 Pickering St, Nanking Row #01-44/45
Singapore 048660
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