Ramen Keisuke Tonkotsu King

The place is pretty much hole-in-the-wall, with its small space and somewhat cramped seating arrangement. The gaps between tables are small, just barely qualifying as "separated' from the adjacent table. The small menu was easy to understand, with only 3 kinds of ramen available; Original, Red Spicy and Black Spicy. The Black Spicy is made from pepper while the Red Spicy's heat comes from red chilli paste. One can choose to customise the kind of noodles (hard/normal/soft), oil level and addition of toppings (Ajitsuke egg/Seaweed/more noodles/more cha shu).

My first kyushu-style ramen taste was from Ajisen, and ever since then, the characteristic thick pork-bone broth (tonkotsu) with its accompanying noodles has become a comfort food.
There are small little pestles for you to mash your sesame seeds with while waiting for your ramen. Adding the mashed sesame to the ramen will add another dimension of fragrance to the ramen. The free-flow of hard-boiled eggs also serves to satiate your hunger first if you are ravenous, as are the marinated bean sprouts. The bean sprouts were marinated flavorfully - a must try. .

Original Tonkotsu Ramen with Nori ($11.80)

My Original Tonkotsu Ramen (less oil) with Nori (seaweed) was still pretty oily. I will probably just opt for no oil the next time I return. The ramen broth was flavorful without being heavy, though towards the end, the saltiness of the broth became a little overwhelming.