The owner-chef discovered an original soup by researching synergistic effects with umami. Blending dashi from chicken, pork, shrimp and shellfish, he created a soup with layer upon layer of umami. His ‘Porcini Soy-sauce Ramen’ features a fragrant paste of porcini mushrooms and black truffles. ‘Salted Yuzu Ramen’ transforms the soup with ginger and spices for a modern sensibility.