🍜 A ramen shop that has won the Tokyo Annual Ramen Award for three consecutive years in the TRY Chicken White Soup category!

The specialty broth of Inyamuro's chicken white soup is simmered for 8 hours over low heat, primarily using chicken wings. The broth is filled with the fresh fragrance of chicken bones and the natural sweetness of the meat. Its milky white color gives it a smooth and gentle texture, and the rich broth feels deep, leaving a slight sticky collagen sensation on the lips.

Paired with Asakusa Kaika's specially made medium-thick spiral noodles, which have a good chewiness, this ramen offers a texture that Taiwanese people will love! The noodles are on the thicker side by Japanese standards, absorbing the rich chicken white soup, creating a more balanced taste.

This time, I tried the "Special Chicken White Soup Salt Ramen" with two large, crunchy shrimp dumplings added. The meat is not the typical chashu, but rather has a texture somewhat similar to turkey meat, chunky yet with a bit of shredded chicken feel. It's super tender and has absorbed the essence of the chicken broth, making it very delicious.

Each bowl comes with a slice of lemon, which can be added halfway through the meal to transform it into a refreshing lemon-scented ramen, ensuring that even the last bite is not overwhelming.