Ota, Gunma, Japan｜らあめん廣

Perfect Japan

Note! I regret it because the threshold is high for ramen amateurs. Thick noodle pork bone. If you regret it somehow, let's hit someone else. The simple faction is probably not in your mind, and you can understand it by those who are addicted to Tokyo ramen. The pork bones are too thick, the owner is quiet, the location is difficult, and the store is old. But ramen shops are a different story. The pork bones that have been boiled to the limit turn the bitterness and miscellaneous taste into deliciousness, and the chopsticks go on. We recommend the rose roasted pork fillet. The sweetness of the kakuni, which is soft and meaty, complements the richness of the ramen. For example, violent harmonies. I wanted to liken it to rock. The master is also taciturn, but without this master, it would not be possible to create such a unique ramen. Don't get me wrong, it's not the troublesome shopkeeper who hits customers, but the craftsmanship that is full of seriousness. The appearance of cooking with brisk and familiar hands is first-class. Motsuni is a thick, oily type. When you put it in a bowl, it's soggy, but you'll be happy if it's smooth. You can feel through the vegetables that they are well stewed. I actually ate the curry that I was worried about the other day. The ingredients are thinly sliced ​​pork, cabbage, and carrots. Pickles are interesting with bamboo shoots. After confirming with the master, it is more than a normal bowl. That's what I'm talking about. I made up my mind to eat it all up, and ordered a large serving of pork rib noodles and a curry rice bowl. (My capacity is 35 sushi plates) I managed to finish it all. There aren't many reviews about the curry, but the flavor and aroma of the pork bones will whet your appetite, probably because it contains a little soup. I grew up in a single-mother household, so the taste reminded me of the curry my father made, and it was a bold yet warm curry.

I ordered Tricio for the first time the other day. Refreshing but rich and delicious 😋 A former Kiryu shop that has been doing a rich family lineage for 20 years. The old man is taciturn, but after a few visits he gets along You can add extra 200 yen to make it extra rich, but I recommend normal first. green onion char siu Motsuni (offal stew) is very melty ❣️ Motsumeshi is small but large amount 🍺 I miss the big lotus w