Tomita Ramen Prioritize the balance of flavors, with the Tonkotsu Gyokai Tsukemen as the main highlight. The broth is meticulously crafted from a special blend of pork, chicken, and three types of carefully selected fish bones, simmered for over 20 hours. Chef Tomita (Tomita) Pay attention to methods of eliminating fishy odors, such as blanching the fish and sun-drying or grilling it before simmering. The result is a robust broth with a distinct fish aroma, complemented by the refreshing zest of yuzu, which perfectly balances the flavor.
The restaurant uses large, homemade ramen noodles with a unique chewy texture. Whole grains are mixed in to create an enjoyable chewiness and a distinctive aroma. This style of noodle is designed to perfectly absorb the rich broth. The chef recommends starting by tasting the noodles plain to experience the flavor of the dough. Then, dip only half of the noodles into the soup to allow the flavors of the noodles and soup to complement each other without overpowering the aroma of the grains.
In addition to its world-class menu, the restaurant also caters to Thai customers with its Tori Paitan Ramen, a creamy white chicken broth ramen available exclusively in Thailand. This dish is carefully simmered to deliver a rich, flavorful chicken taste. Served with small noodles that absorb the broth exceptionally well, every element—from the tomatoes that balance the flavors to the perfectly seasoned shoyu-marinated boiled egg—reflects Chef Tomita's commitment to quality control. Every bowl of ramen meets the same high standards as those served in Japan.✨
