Hokkaido Ramen Santouka

The essence of simplicity and deep umami flavors. To make our signature tonkotsu broth, we simmer pork bones for about 20 hours until it is pearly white. Finally, after such a long, low-temperature cook, we add vegetables, dried fish, kelp, and other savory ingredients. The taste is exceptional, in part because it is never boiled. Touched with lighter-than-average seasoning, we pride ourselves in a bowl that can be drunk down to the last drop.