Tonkotsu

Tonkotsu is unique in its class for one very clear reason: according to its owners – who are the only Catalans I've come across dedicated to ramen – they serve ramen with a 'tonkotsu' broth made exclusively with pork bones. 'It's much more complicated than just boiling a pork bone; the broth needs to come out emulsified, thick and creamy,' explains co-owner and cook Albert Mata, who went to Hakata, the birthplace of this variety of ramen, to master the craft. The hardest part is finding suppliers of pork bones: they need that coveted piece of ham. The tare sauces add hints of different flavours, so it’s easy to distinguish the broths; the taste is very strong but measured out, and has an excellent, sweet pork taste. For a real party for your taste buds, you can add extra bacon – they can even add it to the broth.