The Torasho dude changed his Ngee Ann City stall this past weekend with a new Japanese name and a new shoyu-based menu that apparently reminds him of home. And it was pretty good, as it was one of those old-school style bowls, where the broth was not just salty, but had a bone-centric funk to it as well as a tasty layer of insulating oil on it. The meat was decently tender and fatty, and the noodles were passable, but I'll skip the overcooked egg next time. He also does a tsukemen version of this that might be worth trying.
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