As the name suggests, the ramen here is a ‘synthesis’ of many elements. Each bowl of ramen features:
Shoyu blended from 10 kinds of soy sauce.
Broth made with the essence of 5 types of chickens (Shintoku from Hokkaido, Cochin from Nagoya, Hinai from Akita, Tamba black chicken from Kyoto, and Amakusa daio from Kumamoto).
Chashu slow-cooked at low temperature, using two parts of pork (ribs and loin) from Kinka and Sangen branded pork.
Noodles made with 6 types of Hokkaido wheat flour.
by BocaTaberu