He also pretty much summed up this amazing bowl of Nagoya style mazesoba ($12.80) with his review. Chewy al dente ramen topped with tasty minced pork as well as a bed of spring onions so generous doctors would be proud.
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While it reminded me of Taiwanese zhajiang mian, it was taken to another level with the addition of an onsen egg. The egg yolk blended and binded all the flavors together nicely leading to a very nice alternative to the usual soupy ramen.
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Those #foreverbulking have the option of upsizing the noodles but the standard amount was perfect for me.