Ramen Lab Q Sapporo

Just like the name suggests, this is a ‘laboratory’ like ramen with each bowl of ramen a ‘synthesis’ of many elements.

• Shoyu blended from 10 kinds of soy sauce.

• Broth made with the essence of 5 types of native Japanese 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 until tender, using two parts of pork (ribs and loin) from Kinka and Sangen branded pork.

• Noodles made with 6 types of Hokkaido wheat flour.

Clear and light broth like consommé. The soup vide is pork is tender and fall apart.

• I posted on r/Japanesefood previously but probably more relevant for this sub