oh man I go weak in the knees for an egg
like this ramen millions of these piping
hot in wha me Leighton bowls of noodles
meats and veggies are eaten a day tokyo
restaurant Sudha made headlines by
becoming the very first ramen restaurant
in the world to receive the coveted
Michelin star and now their
award-winning ramen is available in
downtown San Francisco
when they first open they only served
three hundred bowls a day so let's find
out why this soba is so popular
[Music]
now even though this location is a
franchise and doesn't have a Michelin
star itself word spread and with plenty
of fans eager to line up their first
North American expansion has been a hit
even among locals who've had the real
thing so we had to ask what is it about
this ramen that makes it so special
ramen I was really delicious
it was the same complexity as the one
that we had in Japan you know that Ike
was cooked perfectly the noodles were
really good I would say that
Suda in San Francisco is just as good
especially if we're comparing bed
truffle ramen also different from lawmen
and soba so soba is a term that's used
interchangeably in the context of ramen
we want to keep the flavors of Japan
kind of bring that over and we want to
bring as much authenticity as we can
using Japanese ingredients say something
like 60 to 70 percent of our ingredients
are imported from Japan so everything on
your menu here really is inspired or the
same recipe as what is served in Japan
the competition side suit in Japan is
kind of like the orangey bed is the
English that you
it's got truffles in that first word is
just the truffle enos marvelous of the
soup I think it was a perfect
replication of I live in Japan more than
15 years I kept that best Toba they make
this thing yes here's how they make
their famous actually have a show you
Robin so we start with a hot bowl very
hot bowl so this is a chicken oil and we
skim this from when we make chicken
stock this adds the fat to the dish the
oils are coming the top and then when
you pull the ramen up they coats every
strand it's a little better mouthfeel
it's not sticky it just slippery kind of
way this is the main salt component of
of the ramen we'll call it sorry it is
brewed for two years barrel barrel aged
and from here we started doing our
noodles this it's an infrared
thermometer to check our temperatures
so precise we heat it up for order so
our noodles are made by us off-site we
drop it in we start the timer wait for
before this direction and they kind of
show it off we shake the residual water
off there's too much water on the
noodles it's gonna dilute the soup so
you kind of get to coat that chicken oil
that we have on top on say strand this
is our hosts sake Menma this bamboo it's
just the very tips of the shoots so
they're very tender green onions and
then this is our truffle sauce each bowl
is finished off with sauce drop and a
again time to eat yes oh my gosh my shop
there's a lightness to the broth that's
really refreshing fat here really comes
in the truffle and you can really taste
it the broth has a really earthy maybe a
smoky flavor yeah aside from their tasty
shoyu broth Suda also has a popular Viso
option we run under that's very often
this is called mom made me so so this is
different than me so you would typically
find in other restaurants and and just
generally in the United States because
me so you typically find in the stores
is mixed with either wheat or rice or
something else maybe our second vessel I
smell this No oh that's funky
crystal hoppin you try this one yeah
baby make sure that the soup is nice pot
chocolate on top and fluff it out so
they're not sticking together and then
you want to give it a stir as soon as it
drops once this breaks down all the
vegetables all the seaweed all that
stuff breaks down into the broth and
it's actually like part of it pureed
into it smells richer it's creamier this
broth is outstanding I really think I
could just have the broth with some rice
and be really really happy with chashu I
love how they slice this relief in leave
reminds me of deli meat a little bit the
pork chow a takes two days it's cured
overnight and then slow-roasted then
it's marinated again and it's a mother
chashu sauce kept since day one andrey
cooked with each batch and it's just a
really really nice amount of surface
area to get at that flavor for you to
feel and get that broth with every bite
it's tender
that is the perfect day
Trotter's likes pork feet