After an unexpected chicken yakitori run, @Ramen_Keisuke Group returns to their roots with debut of a Hokkaido-style #ramen concept, Sapporo Misono. The broths are scorched before serving to imbue a smokey flavour and enjoyed with special yellow Sapporo noodles which are specially aged for more bite. Their ramen eggs are smoked too for an added dose of smokiness to the runny ‘lava’ centers. Choose between the Hokkaido Sapporo Miso Ramen broth—made with 6-day aged miso broth base extra punch of umami-richness—or the comparatively lighter Hokkaido Sapporo Scorched Shoyu Ramen. The latter oddly reminded me of a Chinese-style braising base with a herbal hint. There’s also a Hokkaido Miso Tsukemen—I don’t usually go for Tsukemen’s as the broth can be too salty, but I like theirs—where dense, springy noodles work wonders with their concentrated miso-based broth. If you only have space for one side, try the Hokkaido Potato Mochi. A fail-proof match of crisp outside, soft and chewy mochi insides, topped with a comforting teriyaki-butter sauce. #FindNewFood #KeisukeSG #RamenKeisuke (at Sapporo Misono) https://www.instagram.com/p/CRwO_88H-sl/?utm_medium=tumblr
