This was my first bowl of ramen at the museum. I accidentally ordered the large size so was only able to try 2 stalls. I wish I could of tried 4-5. Very light but full of flavor. I wanted to drink all the broth but needed to leave room for Stall #8.

Additional information taken from the Ramen Museum Website.

Enjoy the harmony of its prime ingredients. Minoru Sano, owner-chef of Shinasobaya, is one of the most famous culinarians in Japan. Sano, dubbed " The Demon of Ingredients, selects prime ingredients from all over Japan to make his raumen. The mild broth is prepared from several kinds of first-class chicken with tonkotsu (pork bones) and some other ingredients of Japanese orgin. As you eat raumen, you will gradually find all the ingredients are blended with each other and this harmony will entice you as you eat up the whole dish. Shinasobaya serves two types of noodles: "Kinugoshi Waimen", which uses Italian durum wheat and Special Salt Raumen with a unique salt carefully selected by the chef.