My first bowl of ramen in Japan occurred in what is known as a Flavor Concentration Booth located in Shibuya, Tokyo after a week of traveling in the Kansai region. I am generally not crazy about tonkotsu ramen because of the distinct odor associated with pork in the broth. However, ICHIRAN claimed to be the origin of "tonkotsu soup with no bad odors." Given such promise on a cool, rainy night and after a long day of traveling, I went for it. No doubt, the broth was very aromatic but I could still detect a hint of boar taint. Nonetheless, the side of kikurage mushrooms helped distract from this. 🍜