The basic flavor from the Nantsuttei
restaurants The soup is a rich, creamy tonkotsu (pork bone) soup. Floating on
the surface of the soup is the fragrant black ma-yu (roast garlic oil), a
flavor that has not changed since the restaurant first opened. This black
ma-yu is an iconic component of the Nantsuttei flavor created by frying garlic
over seven phases and mixing it into a balanced blend for an exquisite harmony
of flavors. The soup, noodles, toppings and the black ma-yu come together in
the bowl to create a perfectly balanced and delicious ramen.

Finely chopped chashu is stewed in a
slightly sweet dashi soup and placed on top of a hot bowl of rice. 
*There is an additional 10% service charge and 7% sales tax.
