Review of Ramen Suzukiya

The Bollard has reviewed Ramen Suzukiya.

Shoyu broth is “Oriental” flavor’s elegant cousin — a complex, meaty broth with an earthy taste of mushrooms. The miso broth is more refined, with a satisfying saltiness. The Hakata-style ramen has an incomparably rich tonkotsu broth. Traditionally made by boiling pork and chicken until the bones and marrow begin to break down, this broth is milky and murky with sediment, yet has a gelatinous sheen. This is the ultimate comfort food, and surely the style I’ll choose when winter’s chill arrives.