I finally made it to Nakiryu

I was actually the first to arrive, but I still had to wait a while before it opened. The shoyu broth was smooth and the best tasting that I’ve had. The topping were also amazing, the thin pork slices that came on the side were mouth melty. My only complaint was the noodles were quite a bit softer than I’d prefer. The tantanmen had thinner noodles with a better texture. The broth had some sweetness to balance the spice, which wasn’t too intense. The richness and peanut chunks made it enjoyable to sip on its own. I understand why it’s their signature ramen, and in my opinion both bowls were worth the Michelin star.