Hoongy ! •
11 Nov 2010
As part of the Tokyo Walker dining concept, Ajisen is introducing the black ramen (Kuro Mayu), which is essentially made from pork bone (tongkotsu) stock and garlic that is deep fried till it becomes black.
At a recent tasting, I found the stock to be better than my previous dining experience with a well balanced level of spiciness and the pork belly had a nice melt in the mouth bite to it. Quite enjoyable