I visited on the last day of the pop‑up and was lucky enough to snag a slot since the Hiyashi ramen was only available through advance reservations. Cold shoyu base sat delicate yet bold once chilled, the glass bowl keeping everything crisp and refreshing. Noodles gave a firm bite, dressed with a scoop of kaeshi sorbet that slowly melted into the broth, layering flavour as I went. It came with three slices of smoked snapper, tender with a gentle chew that added depth without weighing the bowl down, plus a slice of lemon on the side that gave extra acidity when squeezed in. Micro‑greens brought a zesty lift that tied everything together. What struck me most was how light and refreshing it felt, a clear contrast from the usual pork broths, making this bowl the most unique across their recipes. The chill unlocked a complexity in soy that kept the flavours lively and distinct 》$15