Not much kick to this though. The broth is made from pork bones and they are cooked over high heat for between 10 to 12 hours to unlock the flavours held in the bones into the broth. This method gives the soup its characteristic richness, just the way it is in Japan! They are also famous for their yakitori but we ordered the Mentaiko dashi maki Tamago with features rolled omelette with Mentaiko in the centre. The omelette is not overly cooked and has this soft pillowy texture.