In the annals of Japanese ramen, their broth is a sensation. Without a pork bone base, the revolutionary and new broth is made with mainly fried shrimp, giving it a very rich flavour. Their choice of soy sauce is also carefully selected, only white soy sauce is used.
Keisuke Tokyo Ramen won the title of Ramen Champion at Tokyo Ramen Championship 2011 in Japan. Keisuke Takeda was selected as the Top Ramen Chef in Japan and was crowned as Ramen King!.
The Ramen Champion Series is a annual gathering of over 30,000 ramen chefs in Japan competing for coveted Ramen King title
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