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| Asahi Ramen uses a noodle they cannot be reproduced by a layman. It is soft to the palate, filling, and what you'll be surprised at right away is the volume. The ramen noodles are piled high like a Donburi dish. The broth is derived from meats and 10 different types of vegetables and steeped for over 24 hours. The broth requires vegetables of which 7 would easily spoil, so the profound taste of the broth is very special to the dish. |
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| The sara udon
noodle dish is made using thin fried noodles.
To add to the thick soup on the top, a small
amount of milk and corn is mixed together,
a unique flair of Asahi Ramen’s. Both
soft and hard, crunchy textures combined make
it an enjoyable dish. |
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| The sauce used
for the Yakisoba pan-fried noodles is an original
recipe. Thus, it is not spicy, and there is
just enough richness to the taste. Lots of vegetables
mixed in, and lovers of Yakisoba won’t
wane from the abundant supply of red ginger. |
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| Asahi Ramen is a pretty
shop, frequently visited by film stars, so
one wall is like a small gallery with star
photographs covering it. Anyone feeling a
lack of vegetables in their diet should definitely
come, and no mistake as a place to forget
your troubles. |
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