A rich pork bone broth blended with dried sardines and bonito flakes, served with house-made soy sauce and thick flat noodles. For a change in taste, the addition of homemade flower oil and kombu vinegar adds a tangy lift to the flavour profile. It was truly yummy. The broth was thick, rich and deep, with a distinct oceanic umami from the dried sardines and bonito flakes. The noodles had a tastisfying slurpy, chewy texture. The ajitama was spot on, soft with a perfectly yolky centre. The cha shu was standard, nothing to shout about but good enough.