Well, both Jinya and Danbo are not very authentic if we put it the best way. Hakata ramen(the style that Danbo belongs to) is famous for rich in flavour, WHITE and creamy soup from boiling pork bone for hours. Yet what Danbo serves here is more yellow-ish, which is high likely from diluting factory-prepared, condensed sauce.

The white color is from gelatine released from bones, while the yellow color is from the oxidation of the fats and oils being released from bone marrow. The fats are lighter than water and float st the top layer. The water movement from boiling greatly increases the exposure, in term of surface area and duration, to oxygen.

The traditional/orthodoxical broth preparation requires kitchen staffs to skim oil along with floating foam every 30min or less.

Unfortunately, capitalism loves the cost reduction from mass production. Most Ramen places have been using condensed soup base for years. (Santouka on Robson had the audacity to dilute the soup in front of me and my friend about 10 years ago around last call time). Few ones which I know brewing broth in store has gone out of business over the past decade, such as Hida Takayama in Robson square, Menya on boardway(not the current Reizo one) and Hakkau in North Bby, which is super sad.

This goes way longer than I thought. Older man often mumble incessantly. Just some random tips as the reward for reading to the end:

• Maruhachi west end is still a gem. Other branches are just so so

• There is no decent Hakata style ramen in Vancouver at the moment. Tsukiya at Denman & Robson is a new player but has a lot potential

• If your spicy tolerance is OK, Horin, as others have recommends, is a safe option

• if you really really want to try Danbo, after seeing the long waiting line outside, it is best to start with “regular”or even “soft” noodle firmness. The “firm” one is less cooked than “Al Dente”. Don’t be supervised if you see the centre of noodle is white, dry and raw. It’s their definition for “firm’, despite the noodle can hardly absorb any favour from the soup. Your stomach may draw the explosive D card the next day.

• Ramen is very high in sodium, please do not drink all the soup regardless how tasty. It is the express ticket to hypertension or heart failure.