A rare authentic tonkotsu ramen restaurant opened last summer in Gion, Kyoto. The soup is rich but has no odor, making it easy to eat. Toppings include juicy rare chashu pork cooked at low temperature. The side dish of fried pork is so good that it won the gold medal at the Fried Chicken Grand Prix. The unique batter is made from a blend of bread crumbs, potato starch, and minced flour, and its uniquely crispy texture attracts many repeat customers. The photo shows the thick tonkotsu ramen (pork bone broth) original flavor, 780 yen. The thick tonkotsu ramen is made with ingredients imported from Kyushu. The side dish, karaage (deep-fried chicken), has won the karaage grand prix.

Manager: Mr. Ryuhei Kamikaji
After working in various types of restaurants such as Itamae, Yakiniku, and Japanese cuisine, he started his career as a ramen chef.