Chicken gara ba...
Ramen restaurant in front of Keihan Fushimi Inari Station. The chicken and pork bone broth is simmered for 8 hours to blend into the bone marrow without any fat or chemical seasonings, and stirred at 5-minute intervals during the last hour of simmering to prevent it from burning. The homemade noodles that go well with this rich soup are made of low-moisture noodles with egg white and made of domestic wheat flour.
In addition to chicken tonkotsu (pork bone broth), the restaurant also offers side dishes such as Wagyu shoyu ramen noodles with a delicious beef bone broth, pork bowls for 600 yen, and gyoza (Chinese dumpling) sets for 450 yen.
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