Tentenyu skews more conventional Kyoto style. Chicken bones are slowly cooked for 11 hours creating deeply good base with shoyu, the foundation of Tentenyu’s menu of four ramen; one bears slices of tender chashu pork, rods of crunchy menma, or pickled bamboo shoot, noodles with just a slight wave, and a most legit egg marinated in pork broth with a magma-like core of golden-yellow yolk.