[lefty-lie-spy]

I’m not into novelty ramen. A good tonkotsu ramen with hand made noodles, aji-tama, menma, lots of garlic, cha-shu, and an order of gyoza on the side is a fantastic meal.

Sorry for the Japan yummies rant with the transliterated Japanese for those that don’t live here.

[RayChuang88]

I agree--what you described is VERY common in Tokyo, though mostly since the 1990's when the ramen with the milky tonkotsu soup base started to become popular outside of the northern Kyushu region. Mind you, I still prefer a good ramen with a shoyu soup base, though. I'm a big fan of Shoki Ramen House in Sacrmento, CA, one of the few places I know of where ramen is served like they do in Japan.