I really appreciate the serving idea of Fujiyama 55. They keep your Tsukemen broth over an induction cooker, which helps to prevent the broth from dropping temperature, just like my earlier experience at Mita Seimen Jo.
The Sakura shrimp broth is a little too thin for me but still good enough to go with the medium-cut noodle. I would prefer the pork bone based dipping noodle that has thicker size noodle and the broth has a deeper flavor. The Char Siu is alright, not too tough and a bit fatty.
All in all, the ramen egg is very well excelled with soft exterior and creamy eggy yolk in the middle.
Sakura Shrimp Thick Broth
Sakura Shrimp Thick Broth Dipping Noodle (No Spring Onion, Soft Noodle, Add Nori)
Sakura Shrimp Thick Broth Dipping Noodle (Tsukemen)
Pork Bone Thick Broth
Pork Bone Broth Dipping Noodle (No Spring Onion, Soft Noodle, Add Fungus)
Pork Bone Broth Dipping Noodle (Tsukemen)