I actually quite support improvements in food creativity, fusion dishes, etc, much more than the stubborn adhesion to traditional cuisines.

However, Red Ginger clearly doesn’t work in Shoyu based soup.

Thin white noodles clearly don’t work in Shoyu base noodles.

The bamboo shoots I mentioned meanwhile, don’t really work nearly as well in Tonkotsu broth noodles, compared to say Miso or Shoyu based Ramen.

Boiled eggs meanwhile – if served in perfect ramen shops, should be barely half-cooked, not runny but still orangey!

Chashyu in my opinion, is better when its rolled and melts in the mouth, even though a lot of shops locally (even in Japan) might not go to the extent of doing this. This bit is only a personal opinion, as both ways work in Japan.

Just as some people put Moyashi (bamboo sprouts) into Ramen, which I really dislike but there is at least nothing wrong with it. Purely a personal choice.

But the many wrong ingredients used here is a warning that, the chefs really don’t understand the Ramen concept, in my eyes!