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Karashibi Miso Ramen Kikanbo Kanda Honten
A narrow ramen counter in Kanda where the chef builds broth with two kinds of heat: the immediate burn of chili peppers and the delayed numbing tingle of Sichuan peppercorns. The choice between them, offered without fanfare, feels less like a menu option and more like the house's unspoken philosophy.
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