らぁ麺やまぐち

100% chicken soup isn’t too common in the ramen scene. Most shops, from the champion b-kyu gourmet winners to the empty chukka place on the corner, they all mix pork and chicken bones to make their stock.

Yamaguchi’s torisoba, despite a couple pieces pork chashu on the top, is all cluck and no oink.

Coming from a chicken soup obsessed culture (America) can make it tough to recommend a bowl of chicken soup ramen. If it tastes like the stuff I can make at home, why bother? Yamaguchi’s soy tare makes this unique. A seriously good blend of soy sauces and umami-rich ingredients add the impact that puts this bowl in probably the top five of its class.