Ramen In Tokyo Japan

The very first time I had my Ichiran Ramen, it was a really great good bowl. Indeed one of the best. The first sip of the creamy goodness, peppered with a touch of spice, and I told myself “I can have this tomorrow again.” Thin and springy home-made fresh noodles slide through the milky rich broth, which remained piping hot almost throughout. The sliced pork was thin, tender and tasty. My ‘half-portion’ red sauce was spicy enough, and was indeed the all-important element which differentiated Ichiran from the-other-good-ramen-down-the-street.