The tonkotsu ramen is their signature style and comes with pork chasu, green onion, spinach, seaweed, and beansprouts. I added seasoned egg. The broth is pretty creamy and is cooked for 24 hours. I’d say the richness is in between Ikkousha and Toraji. The noodles definitely felt unique. They were thick, chewy, and had a unique silkiness. They are making their own noodles in a nearby location. I recommend you check them out.
On the Web @ https://hironoricraftramen.com/
The front door