Centro · Universidad · Customisation
Igo Ramen
Focus on noodle texture (Kaidama)
Modular system with seven noodle types, six base broths and over twenty toppings: possible combinations exceed one thousand. The kaidama — an extra noodle portion at minimal cost — lets the diner adjust the pasta-to-broth ratio mid-meal. The rigour lies in composition; broth preparation doesn't compete with artisanship.
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