The comforting and light pre-garlic broth tastes almost herbal soup-esque in its robustness of flavour, being rather different from the usual oink-heavy versions you get from standard ramen joints. Upon mixing with the black garlic, the broth develops a deeply fragrant personality without overreaching into vampire murder territory. Elsewhere, the ramen is springy and nicely avoids starch traps, the chashu is lean, soft and sweet and the whole ajitama egg is delightfully molten inside. 4/5

This was a hosted meal, courtesy of Kanshoku Ramen.

http://secretlifeoffatbacks.com/2015/07/black-garlic-ramen-kanshoku-ramen/