라멘 반라이

Sangsu <Ramen Banrai>. I like abura soba, but because few places sell it, I had always visited the same shops. I like the noodle texture here, and the menma is nearly art. The sauce is rich but not excessive. Mix with a proper amount of rayu and kombu vinegar, and an extremely satisfying bowl appears. At this level, I become curious about the tsukemen too.