Time Out says
Star dish #1 : Gyokai-dashi The opaque, wavy medium-thick Sapporo Nishiyama noodles resemble a hybrid between konnyaku (jelly) and egg noodles – a perfect foil for this ramen house’s bolder broths. Made with scallops and other seafood, it’s fresh and toothsomely briny.
Star dish #2: Miso Tonkotsu Miharu’s so overloaded with mouth watering broths that it’s scored not one but two entries in our High Five. Who knew one ramen house could produce such diverse personalities? No less voluptuous than the Gyokai-dashi is this special-blended miso pork-flavoured soup, with tones of fried shallots and ginger.