Addicted to Eating Japanese (by Roger Ortuño Flamerich)
Soba master Shuichi Kotani oversees production of this Harlem ramen-ya’s straight and thin noodles. No extra fat is added to the pork-bone broth, yielding a less creamy soup with a very distinct flavor. It’s boosted by the house mayu, a spicy paste made from chiles, miso, and roasted garlic ($12).
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