shoyu tonkotsu

A shoyu tonkotsu. The broth gets into the right direction: a creamy fattiness from the tonkotsu but the shoyu element is a bit too weak, doesn’t add a more prominent saltiness. The noodles were thin, yellow, and a slight curl, but slightly undercooked. No egg unfortunately.

The chashu was thin, a little chewy. This goes into the right direction and seems to be one of the better places in Budapest as of now.