Akahoshi has included a tsukemen ramen as their special for the month. The broth comes out very rich and sticky which makes it perfect once the noodles are dipped into the soup broth which makes the noodles the center of flavor and the soup an accessory to the ramen.
Highly recommended. The flavor did sometimes have a Thanksgiving taste to it, but it all melds together well. Once all the noodles and toppings are finished, a light soup base is added to the remaining soup to be drunk straight to the bowl as the broth lightens the richness.
I also ordered the chashu rice bowl on the side which is a drier pulled pork with spring onions on rice bowl. Kind of like rouzhaofan (肉燥飯）Surprisingly I was able to finish it all.
Worth the trip.
Also shoutout to the Chicago food community for sponsoring the event for the evening.
by Shaomoki