In Japanese, “buta” means pork and “yama” means mountain – put them together, as in Buta Yama, and you get “a mountain of pork”. For a ramen restaurant that uses more than 50 kilograms of pork leg and back bones every day, the name couldn’t be more apt.

Naturally, Buta Yama’s classic shio tonkotsu ramen is the star of the show. Simmered for hours, the rich, creamy pork bone broth has umami in spades, and the chashu pork – which sits atop the noodles – is cooked sous-vide, resulting in incredibly tender slices.

Other highlights include a black garlic oil tonkotsu ramen, miso pork back fat ramen, and a spicy miso ramen inspired by the famous Kikanbo ramen shop in Tokyo. The menu was designed in consultation with Hoshino-san, a globally-respected ramen chef who owns a restaurant in Musashino Ramen Complex in Tokyo.

As for drinks, expect the classics: Japanese green tea, beer and highballs.