TabeTomo ramen photo by NYNJ Ramen Enthusiast

The best I have had of the Jiro style ramens in the US. The soup was funky porky garlicky goodness. The pork back fat and tang of the shoyu taste were in perfect balance. The noodles were thick and full of wheat flavor. The chashu was thin sliced pork belly, a slight departure from usual thick hunks of pork shoulder, but was so succulent and flavorful. An outstanding bowl!