Japan is currently seeing the end of the "Tonkotsu" (pork bone broth) ramen.
The latest trend is now the popular "Dashi"-based ramen, whose
soup stock is derived from "Kombu" (edible kelp) and dried goods which
are both items most favored amongst Japanese people.
"Dashi noodles" made from such Dashi ingredients, combined with a
hearty presentation of nearly 32 types of spices and a large assortment
of ingredients, are used by Japanese ENISHI staff members to provide
customers with 2 Michelin-worthy "Dandan noodle" menu courses with high
quality identical to that seen in Japan.

ENISHI culinary staff consists solely of actual Japanese chefs who are
dedicated to the use of Japanese ingredients. This devotion to Japanese
authenticity extends to aspects such as "Donburi" bowls, ENISHI's
equipment, and even to the staff's very uniforms

Business hours end when soup sells out