Koi Sakana’s Executive Chef Ken San took his training in Kumamoto, Kyushu, Japan. Chef Ken San recreated the tonkotsu broth he learned in Japan and added his own touch of flavor. The tonkotsu broth is light, followed by a fragrant sweet aroma. Ken San’s favorite choice of ingredient added into his soup base is Hokkaido milk. This ingredient creates a creamy texture to make the perfect Hokkaido Tonkotsu broth !  Those who favor spices must try our Volcano Ramen! The soup has a chosen blend of 5 different chilies paired with baby shrimps, bringing out an umami flavor in this spicy soup base.