Chapter 6 The Story of Our Triple Garlic Tonkotsu (TGT)

The Story of Our Triple Garlic Tonkotsu (TGT)

Truth be told, we use more than three types of garlic—but “quadruple” or “quintuple” just doesn’t have the same ring. As I mentioned in my last post, every ramen tells a story, and TGT is no exception. To fully appreciate its tale, you need to know what’s in the bowl.

At its core, TGT is built on a rich pork broth made from meaty pork ribs and fatty femur bones. Great ingredients are key, so we source our pork from BESH, known for quality and sustainability. Pork ribs provide cartilage for mouthfeel and a deep, meaty flavor—like liquid pork. Femur bones add bone marrow, fat, and minerals for a perfectly balanced broth.

We cook our soup for 12 to 16 hours—just enough to extract all the goodness. Anything longer yields diminishing returns. More important than time is the water-to-bone ratio, which creates our signature “pork milk.” There’s a lot of science in making great soup, and we embrace it. Cooking is just the tastiest form of science, and the same approach applies to garlic—understanding its versatility and layers is key to crafting TGT.

The Five Layers of Garlic in TGT:
1️⃣ Garlic Confit: Slow-cooked in pork lard, adding sweet, mellow depth without harshness.
2️⃣ Fried Garlic Chips: Crispy and nutty, bringing texture and a sharper garlic punch.
3️⃣ Blackened Garlic Oil: Garlic chips fried to near-char, giving TGT its smoky bitterness.
4️⃣ Pickled Garlic: Tangy and slightly sweet, cutting through the richness for balance.
5️⃣ Raw Grated Garlic: Hidden at the bottom, delivering a sharp bite in the final sips—lingering long after your last slurp.

And so, the garlic bowl was born—guaranteed to keep vampires (and maybe your loved ones) at bay!

Technically, our Tonkotsu is a Shoyu Ramen, since we use high-quality soy sauce—hence the soup’s brown color, not white. If there’s one thing I learned in Japan, it’s the magic of vinegar. Amazu, a sweetened vinegar, will play a key role in making the new TGT not just an umami bomb, but a balanced umami bomb.

The combination of these layers creates a bold yet balanced garlic experience that sets TGT apart from other bowls. It’s guaranteed to keep vampires (and maybe your loved ones) at bay!

This garlic-forward ramen isn’t just about intensity—it’s about complexity and harmony. Each layer works together to elevate the dish while staying true to its roots.

In our last post, we explored the many layers of garlic that define TGT. But what would ramen be without its signature noodles?

Our noodles are designed to hold their texture longer in the broth. While seasoned ramen lovers finish their bowls in 5–10 minutes, we know most people prefer to take their time. That’s why we crafted noodles that withstand the heat without turning soggy. A traditional Fukuoka-style tonkotsu might use angel hair-thin noodles, but ours are slightly thicker for durability. Prefer firmer noodles? Just ask—or take some home to enjoy later!

Now, let’s talk chashu—our melt-in-your-mouth pork belly. For the best experience, it must be served hot. Cold fat stays chewy and doesn’t melt properly. Some places torch the surface, but that only warms the outside, leaving the center lukewarm. We ensure every slice reaches that perfect texture without unnecessary distractions like charred flavor.

Want something extra special? Try our Chashu Rose add-on—thin slices arranged like rose petals. Dunk them in the soup, and they’ll dissolve beautifully in your mouth. Your bowl, your way.

Then there’s the ajitama, our marinated egg. With its creamy, jammy yolk, it’s marinated for two days in a simple soy sauce and mirin brine for silky perfection. And we only serve whole eggs—because who wants just half?

Finally, two toppings complete the bowl:

• Scallions: Adding freshness to balance the richness.

• Kikurage (wood ear mushrooms): Bringing crunch while soaking up just the right amount of broth.

Every ingredient plays its part in creating the perfect bowl. You just have to taste it to believe it.

In our next post, we’ll write a love letter to TGT itself as we get closer to sharing its great review. Stay tuned!