Crab ramen is pretty exotic.
Unlike most people in US, my go to ramen is shoryu ramen and many places make shoryu ramen with a thick milky broth. Ramen Nagomi which you have spoken about seems to make shoryu ramen the way I am familiar with – a clear based shoryu. The description is spot on what I am familiar too: shoyu seasoned clear organic chicken broth + house dashi…
Glad you enjoy your meal. Ramen popularity is still on a rise. The good thing is that it is easier and easier to get ramen. The bad thing is that there are many subpar ramen shops popping up because the demand is high and they can “get away” with it.
