At Shirato, we created a special ramen prepared with turkey-bone broth,
paired with fragrant sansho blossoms from Hida and sharp mountain wasabi from Yamagata.
The stock, now becoming one of our signatures, is both clear and full of depth.
Its savoriness is lifted by the fresh aroma of sansho and the lively heat of wasabi, leaving a refreshing finish.
This was a memorable bowl we offered to our guests during the summer.