Menya Hanabi Jamsil Bonjeom 멘야하나비 잠실본점

Brothless noodles get a thick sauce, minced meat and a pile of toppings, all mixed up from the bottom of the bowl in the Nagoya style. Donikku mazesoba adds four thick slices of chashu, and a splash of kelp vinegar halfway through lightens the oily sauce. A small scoop of rice mops up the leftover sauce at the end.