🌶I was a little apprehensive before trying the Ebi Fry Ramen. There was no doubt that it was going to be delicious, but seeing the chili icon beside its name sent shivers down my spine. Despite my regular spice tolerance “training”, I was still afraid that I was going to spend half the time choking from the spiciness. However, that was not the case!⠀
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🍜Though it’s yellowish-red broth might say otherwise, the intensity was milder than what I was expecting. Don’t get me wrong! The heat was definitely there, but it was just the right level where it was pleasant to slurp down scoop after scoop of this wonderous tonkatsu soup that was made using Hajime’s secret Sakura Ebi paste.⠀
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🍖The main star of the dish for me though, were the sweet, succulent pieces of Loin Rib Chashu marinated with their special recipe sauce. The tender meat was the result of hours of braising and charred to perfection before being added to the dish.⠀
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🍤On the side there was also the super crispy Ebi Fried Prawn that went amazingly well with the creamy in-house tartar sauce! Did you know that they make tiny slits into the flesh to make sure that the prawns stay straight while being fried? That is some serious attention to detail!⠀