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らあめん(源流)
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味玉らあめん(源流)、キャベツトッピング
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麺アップ
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替玉に豆苗トッピング
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替玉に高菜トッピング。紅生姜を添えた。
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豆苗トッピング
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高菜トッピング
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替玉
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スープの説明
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カウンターの調味料
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店内
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店内
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外観
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外観
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コラーゲンたっぷりなのにサッパリいただけるらあめん。
細麺がスルスル喉を通り、あっという間に「替玉、お願いします。」
スープは「豚吉」あっさりスープと、「源流」こってりスープの2種類が用意されている。
いただいたのは「源流」。
能書きによると“豚骨スープの起源の流れ”、“東京の醤油豚骨味で”、“焼豚、メンマ、ネギのトッピングのこってり豚骨です。”とのこと。
追加のトッピングは別皿で供される。
すぐ入れるも良し、少しいただいてから入れるも良し。
胡麻や紅生姜、調味料などとともに多様な楽しみ方もできる。
もちろん、何も手を加えずいただくも良し!!
スープが強烈ではないこともあり、自分流に楽しめる。
某日、らあめん(源流)をいただき、替玉時に豆苗トッピングをいただく。
某日、味玉らあめん(源流)にキャベツトッピングをいただき、替玉時に高菜トッピングに紅生姜を添えていただく。
ラーメンに豆苗は初めて。
替玉をいただき、生でどっさり加えた。
美味しかったが、やっぱり高菜の方が好みかな。
ちょっと小腹が空いた時、呑んだ後の〆、気軽に博多豚骨をいただきたい時、いろんな時にいただける“やさしい博多豚骨”である。