I went to the restaurant because it was reopened by a third-generation female chef to preserve the taste of my grandfather and father. At lunchtime, there was a line of customers waiting at the entrance of the store.
Three types of lunch menus were displayed on the signboard. A: Stir-fried liver vegetables set meal B: Set of char shumen (soy sauce or miso) C: Set of Pi Komen I chose the 'soy sauce' from 'B: Set of Char Shumen'.
It was a hearty set of soy sauce-based ramen with plenty of thick slices of char siu, and it came with rice, meat dumplings, and zasai, making it a voluminous meal. It was a gentle taste that you can feel the chef's thoughts, and it...
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