
Based on 1,126 reviews
Tonkotsu base finished with black garlic oil that turns the broth dark and complex — smoky, nutty, and deeply savoury
The straightforward benchmark — milky white broth, wavy noodles, and chashu that dissolves at the edges
A fermented miso base punched up with chili paste — warming and robust, with a longer finish than the tonkotsu offerings