This ramen is Joshoken's speciality.
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What I like about this is the pork collar chashu and pork belly chashu, which had a smoky fragrance due to it being smoked and torched before serving. The dipping broth was a blend of chicken and pork, cooked for 15 hours over high heat and constant stirring. When you're done, add the dashi stock to the remaining dipping broth and drink it as a soup. Be warned though, the noodles are thick and thus very filling, order to share :)
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This photo is taken during a tasting.